Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu.

Shreya has recently started following her mother around the kitchen, taking notes on how to make her "masala chai" and tasty kachoris.

"With British food, I think that Hong Kong restaurants are keeping up," says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai.