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Lee How Fook Chinese Cuisine Restaurant Review: After 20 years, chef Shing Chung and his wife Doris turned the restaurant over to their daughter and son-in-law, and the resulting makeover added more than a little élan to this once nondescript spot. Fortunately, the Cantonese-style cuisine is as good as ever. Specialties include a substantial abalone and duck soup; black pepper hot pot; and salt-baked squid, a dish also fine made with shrimp. Steamed striped bass with black bean sauce is always a winner. The kitchen will also prepare tripe or chicken feet and hearts as well as other unusual dishes. Pan-fried noodles with vegetables and a spicy ma po tofu (which can be ordered without pork) are two of many vegetarian options.