The red neon light, the green wall, and the bare concrete floor may transport you to a noodle-shop scene in a Hong Kong movie, but, to Chef Tee, influences are far closer to home. Building upon the recipes from his father’s famed 4-decade-old noodle shop, Tee employs imported cuts and premium seafood to create his own takes on both classic beef-noodle shop offerings and off-menu items. Claypot rice with braised Kobe short ribs or giant scallops is a case in point.