Can fine-dining Cantonese cuisine survive as old chefs retire, when young ones don’t want to put in the hours?

• When Kwong Wai-keung of T’ang Court at The Langham hotel retires, his apprentice will replace him – but not all Cantonese fine-dining chefs will be so lucky
• Fewer young chefs want to put in the time to learn, and to cook, the complex dishes that elevate southern Chinese traditional cuisine