\n<\/p>\n
Next, bring your seafood upstairs to Fai Kee and choose how you\u2019d like it prepared. The stall sticks to four classic Cantonese styles: chilli, black bean, ginger and scallion or steamed.<\/p>\n
Then, sit back and wait for your meal to arrive.<\/p>\n
Cooking fees are paid directly to Fai Kee and are $20 per dish, though prices may vary depending on portion size and the \u201cnumber of times the wok needs to be fired up\u201d.<\/p>\n
\u201cThe base is $20, but it depends on how many times we have to cook,\u201d explains Daniel Tham, 62, who helps run the stall with his brother Leonard, 69, the sole chef.<\/p>\n
\u201cIf two medium-sized crabs can fit into one wok, it\u2019s $20. But if they\u2019re too big or we have to cook twice, then we charge double.\u201d<\/p>\n
For dishes like lobster yee mee, the price also increases depending on the number of diners, as additional noodles and ingredients are added.<\/p>\n
The entire experience is intentionally kept fuss-free \u2014 no fancy customisations or off-menu requests. \u201cThey focus on classic Cantonese cooking,\u201d says Jeremy. \u201cWe always tell customers, don\u2019t do funny things with the seafood.\u201d<\/p>\n<\/p><\/div>\n