"I'm stuck here for another 10 years," Tang joked about renewing her lease at Aloha Tower Marketplace. "I guess I won't be retiring anytime soon."

When she and late-husband Eddie established Hong Kong Harbour View in 1995, the enterprising couple ran both the kitchen and the front room.

"He'd be in the back and I'd look after the guests," recalled Tang, who also owns Shanghai Bistro and Royal Yakiniku in Waikiki. "This was our restaurant. And he's still watching over me."

So, too, are her employees, whom she credits for much of Hong Kong Harbour View's success during the past nine years.

"I couldn't have done this without them," Tang said. "When business was really tough after 9/11, I wouldn't close down the restaurant even though my friends kept telling me to retire. I just couldn't do it knowing that they would have had a hard time finding another job because of the economy back then. They stood by me and I'll stand by them."

The economy has since rebounded and a return to pre-9/11 tourist figures have Tang and her staff planning a monthlong celebration to recognize the restaurant's 10th year.

This Wednesday, a Chinese music ensemble directed by UH professor Frederick Lau will perform during the restaurant's official anniversary day.

"We'll also have a lion dance scheduled for 7 p.m.," said manager Andrew Lee, who has worked with Tang for the past nine years. "This will usher in good luck for the year and hopefully many more."

For the month of June, Hong Kong Harbour View executive chef Chih Chieh Chang has developed two special anniversary banquet menus.

For four to six people, the first set menu is priced at $19.89 per person. The family-style meal starts with deep-fried shrimp cake and seafood-and-golden-mushroom soup, followed by salt-and-pepper Dungeness crab, sauteed shrimp complemented with a fresh basil sauce, beef in bird's nest (yes, you can eat the basket), golden fried rice and lychee ice cream pudding.

Enough for eight to 10 guests, the second banquet feast costs $298, which includes a variety of Chang's signature dishes.

Among them is his slices of tenderloin steak that are tastefully combined with fried noodles. The beef is tender and simply seasoned with salt and pepper so as not to mask the true flavors of the meat.

Another specialty has Chang venturing into South East Asian cuisine. He adds a touch of lemongrass to give his steamed whole sea bass an essence of Thai cooking.

The menu also includes shrimp cake, spinach soup with seafood and dry scallops, Dungeness crab, live Maine lobster, Peking duck, sauteed abalone and lychee ice cream pudding.