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Firefighters battle a blaze that destroyed the Hong Kong Restaurant east of Council Bluffs Monday.

Shui Huey

Uniform Slices . . . of bok choy, a Chinese green vegetable, are made with the speedy use of a cleaver as Yen Huey manipulates the razor-sharp instrument cutting the vegetable in a matter of seconds.

Welcoming Guests . . . is hostess Shui Huey, who seats all patrons of the Hong Kong Restaurant.

Only Two Days . . . is needed to sprout beans to make the ingredients for many Chinese foods. Yen Huey inspects the beans in an incubator especially designed for this purpose. These beans have been in the machine only a matter of hours.

A Team Effort . . . results in a dish of chop suey in only 2 1/2 minutes. Wai Huey and Wai Pong Huey work over the woks that are heated by a symbolic five ring fire that produces tremendous heat. Constant stirring keeps the foods from burning before…

Managers Of The Recently Opened Hong Kong Restaurant . . . on Highway 92 are Shui, Wai and Yen Huey, natives of mainland China who now live in Omaha. The restaurant's furnishings are from Hong Kong.