thierry: so feng shui is just the environment and the relation between the environment and the people. when you re in a restaurant when you re eating your food the space matters. it changes the way you taste the food. anthony: so when you look at this space what are you looking for? and what do you do? thierry: there s a couple things. so number one is i use the compass. so where northeast southwest is. so from there we have the formula and then that would tell us where the best chi is. anthony: what is chi? thierry: the energy that are given off by the universe. so i look around and i see the colors of the decorations. how the furnitures are. and i can say okay are these good placements? jenny: it s all about the flow of energy. where you re looking at. where the light comes from.
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 seven months? so this is your new baby. may: it was a little bit more reflection about being chinese like how do i be modern but not lose the soul of it? anthony: now how important and i should ve asked i should be asking you this. feng shui is something i know nothing about. when you moved into this space did you consult? may: she s my friend. anthony: i was guessing. may: she s my friend.
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
seven months? so this is your new baby. may: it was a little bit more reflection about being chinese like how do i be modern but not lose the soul of it? anthony: now how important and i should ve asked i should be asking you this. feng shui is something i know nothing about. when you moved into this space did you consult? may: she s my friend. anthony: i was guessing. may: she s my friend. thierry: so feng shui is just the environment and the relation between the environment and the people. when you re in a restaurant when you re eating your food the space matters. it changes the way you taste the food. anthony: so when you look at this space what are you looking for? and what do you do? thierry: there s a couple things. so number one is i use the compass. so where northeast southwest is. so from there we have the formula and then that would tell us where the best chi is. anthony: what is chi? thierry: the energy that are given off by the universe. so i look