Skyhook's observations are spot-on. The Chinese have had a millenium or two to perfect their cooking techniques (stir-fry, steaming, braising, frying and deep frying) on a wok. A typical HK kitchen does very well with just three cooking vessels, a rice cooker, a wok, and a stock pot for soups. Anything more complicated than that, and the decision will fall every time to heading out to the endless lineup of inexpensive eateries.
The one area I can see room for improvement though are hotpot restaurants -- the communal experience where the dinner party gathers around a seasoned broth in a constant vigorous boil and steep various cuts of raw meats, seafood & vegetables.
Some restaurants use fuel-canister single-burner portable stoves with a large stainless broth bowl perched atop. The canisters often fizzle out at some point during the dinner resulting in a wholly inappropriate simmer of the broth.
Others retask shallow electric frying pans.
With the electrics, many are interrupted with a thermal regulator that constantly shuts off power. The large side handles hamper the crowded table, the legs are often much too long forcing guests to hurdle their food higher over the fryer wall, the square shape goes against the "fung shuei" of a chinese round dining table (invitation to gather), and finally most hotpots only reach a certain size. For large dinner gatherings, the sizes I've seen are typically not sufficient.
Modernize and perfect the chinese hotpot and there might be a chance at getting restaurants in HK and the mainland to be your customer.
Visit a few of these restaurants (dah BEAN low) while in HK and you might spot some additional improvement opportunities.
Of course, realize that patented WHATEVER doesn't mean much once the prototype reaches the mainland.