After more than 10 years of perfecting his craft in the Lion City, Hui Chun-yuk has returned to his native Hong Kong to open Yi Tong Singapore Restaurant, where he is impressing local diners with his knowledge of Singaporean and Cantonese cuisines. 'The restaurant scene in Singapore is more restricted than Hong Kong in terms of opportunities to expand and in accepting food creativity,' Hui says. 'But my stay in the Lion City allowed me to learn about Singaporean spices, Thai-style food presentation and a variety of seasonings.' Hui incorporates Southeast Asian spices into Cantonese recipes. A signature dish is his grilled hoi pak choi tofu on sizzling plate (below; $58), while other offerings include stewed frogs with chicken essence ($88) and deep-fried prawns in oatmeal coating (seasonal price). Hui imports spices and ingredients every week from Singapore and Malaysia, which means dishes such as laksa ($38), bakuteh ($48), grilled stingray ($68) and fried chilli crab (bottom; seasonal price) are authentic. Yi Tong Singapore Restaurant is at shop B, 401 Lockhart Road, Wan Chai, tel: 2834 3828.