Rayson Chan and his father Woon Tai are on a well-earned break after a hectic lunch service at their family-run restaurant in a cooked food centre in Hong Kong’s Kowloon City neighbourhood.
The duo operate Lok Yuen (Shop 6, 3/F, Kowloon City Municipal Services Building, 100 Nga Tsin Wai Road, Kowloon City. Tel: 2382 3367), a cha chaan teng-style eatery set up by Rayson’s grandfather more than 50 years ago.
Diners flock there to indulge in nostalgic dishes such as fried chicken wings, deep-fried pork chop and braised vermicelli with preserved vegetables, all washed down with classic drinks like red bean ice.
