Cantonese cuisine has long been the most popular style of Chinese cooking abroad, thanks in large part to a mass migration from Guangzhou in the 19th century, when the first Western Chinatowns took root. Now, some of the region’s top Cantonese chefs are introducing the world to contemporary Cantonese fine dining rather than cheap Chinese takeaway staples. At the heart of this global movement is a delicate balancing act: keeping the traditional soul of Cantonese cooking intact while adapting...