Lee Foo was naughty when he was little. He would always roam around Nga Tsin Wai, stealing apple guava and hawthorn from the confectionary or picking Chinese broccoli from the vegetable farms with other children from Law Sam Kee. They would have fried rice mixed with diced vegetable, eggs, soy sauce and pig fat. At the “mau” outside the village, there were fields of grass and vegetables. Villagers let the chicken move about freely, and eggs were everywhere for one’s collection. At age six or seven, Lee Foo already knew how to clean and cook rice. There were two woks at his home’s kitchen – one big and the other one small. In those days, people burnt grass for fire when they were cooking. They used pig fat to stir vegetables because there was no such thing as cooking oil. His mother regularly cut and gathered grass on the mountains. Before she headed out, she would cook soup in the kitchen. One time, Lee Foo added water into the wok himself when mother was away. His mother later laughed at him for what he did.