which is so -- >> anthony: but a lot of what you've been saying in fact reminds me of a certain cinematographer i know. >> jenny: exactly. >> anthony: positive energy harnessed appropriately one could turn ones full attention to the food. sauteed prawns with pomelo pith fried shrimp roe and prawn oil. >> may: those are dishes that i feel even hong kong people don't do it so much anymore because it's such an old-fashioned dish so we want to make it cool again. >> anthony: tea smoked pigeon served medium rare. sea salt on the side. oaxaca style chicken poached in shaoxing wine with oyster mushroom fried rice and shiitake broth. >> may: again this would feel like a very traditional cantonese dish but it's not because it doesn't really exist in its form and combination. >> anthony: pig brain with burnt pear vinaigrette. all of it truly stunningly delicious. >> jenny: there's something that