Stir-fry Restaurant: Round Tables, Beer Fridges, and Powerful Exhaust Hoods

Show a Taiwanese stir-fry restaurant on a busy evening, the kind that spills onto the pavement. Render a fully open wok line along one side: four high-pressure gas wok burners with visible flame, a stainless splash wall behind, and an oversized extract hood with grease channels. Show a chef mid-toss with flame rising. Fill the room with round tables of about 120 centimetres seating eight, each with a lazy Susan, covered in a disposable plastic sheet, surrounded by red or blue plastic stools. Place a tall glass-door beverage fridge stacked with beer bottles near the entrance, and a chest of ice with bottles half buried. Detail the walls with a menu of paper strips taped in rows, a wall clock and a calendar from a supplier. Keep the floor in rough non-slip tile, slightly wet, with a floor drain. Show fluorescent ceiling lighting — bright, flat and unromantic — plus the glow from the wok flames. Include full tables and standing staff. Photorealistic, loud, hot and energetic, eye-level view.