Three Michelin-rated Hong Kong Chefs, Chang Kam Fu, left, Tsang Chiu Lit and Mak Kwai Pui demonstrate their cooking techniques while they make their dishes at Lukshon in Culver City. (Mark Boster / Los Angeles Times)
Chef Cheng Kam Fu prepared his deep-fried crab claws stuffed with minced shrimp. (Mark Boster / Los Angeles Times)
Mak Kwai Pui’s pan-fried lotus wrap. (Mark Boster / Los Angeles Times)
Chef Tsang, also known as Mango Tsang, prepared sizzling pan-fried minced chicken and shrimp with black truffle. (Mark Boster / Los Angeles Times)
The house-special fried crab at Seafood Village was a hit with the Hong Kong chefs. (Ken Kwok / Los Angeles Times)
Chefs Mak, left, Tsang and Cheng, here in the kitchen at Lukshon, ended up dining at Seafood Village more than once. (Mark Boster / Los Angeles Times)
