The pork and tofu are cooked in a casserole, which is Yip's specialty.

The classic braised fish head in special sauce casserole is his signature. The fish head is pan-fried and put aside, then the casserole is heated before a layer of garlic, onion and ginger is added. The fish is then placed in the pot with a special sauce and boiled for 20 minutes.

"The pot cover can't be lifted to check the fish during the cooking, because once you do, the condensed water on the inside of the lid will fall into the casserole and affect the flavor of the fish," Yip says.

He thinks the key to cooking the dish is timing. If the boiling time is too short, the flavor of the garlic and onions won't infuse into the fish, and if the time is too long, the garlic and onions will be burned.

His braised lettuce with preserved shrimp paste sauce in casserole is also highly recommended. The waiter will remove the cover at the table and the sizzling dish, together with the smell of the shrimp paste, will awaken the appetite.

The lettuce is cooked to the point where it's neither too soft nor too raw but still crisp.