>> anthony: i may be in the hey you kids get off my lawn phase of my life. and hostile in principle about changes to age old customs and traditions i love but it turns out that the new hong kong has its hopeful aspects. >> may: there's a little bread and dip. this is sourdough chicken fat chicken stock egg waffle. and this is taiwanese bottarga. so just use your hands. >> anthony: wow. i am immediately happy. >> anthony: chef owner may chow is the creative force behind "happy "paradise. a restaurant and bar serving traditional cantonese dishes made with modern cooking techniques. joining us are jenny suen and feng shui master thierry chow. >> anthony: oh my god this food is great. how long have you been open? >> may: seven months only. >> anthony: wait a minute only