The Vogue Guide to New Cantonese Cuisine

Embodying the neo-Cantonese ethos through and through, restaurateur May Chow's Happy Paradise represents a take on Hong Kong kitsch that is as nostalgic as it is forward-looking. Modelled after the lurid '80s-era karaoke bars of working-class neighbourhoods such as Yau Ma Tei and Sham Shui Po, the luridly-designed restaurant serves highlights such as char siu rice upgraded with Pluma Iberica pork and silky stir-fried egg-white atop a bed of pearl rice, and thick-cut rice noodles with Australian wagyu skirt steak.