Tucked away on a quiet street in Southbank, Melbourne, is yet another Cantonese restaurant.But this time, there are no lazy Susans, no clamorous dim sum trolleys and none of the sprawling banquet halls you would expect in Hong Kong-style spots.Instead, just 10 seats line an elegant counter where diners watch and listen to two chefs sharing stories of a home far away, flavours from which define the 10-course tasting menu.This is Dom, the personal project of Dominic Li, the founder of the now closed international dessert chain Dessert Kitchen and co-owner of Hong Kong-style eatery Tuan Tuan, which still operates in the Philippines.“In Melbourne, for Cantonese-type restaurants, there are only a few that are doing something different,” Li says. “In foreign countries, most Chinese restaurants are still selling the typical stuff, and I thought I could make something different: Cantonese fine dining.”Dominic Li was born in Hong Kong and raised in Sydney. Photo: Instagram/domsouthbankBorn in Hong Kong and raised in Sydney, Li studied criminology at university – a degree he now calls “a waste of money” – before the gravitational pull of the family business proved too strong.