Why do HK chefs let water faucets run unceasingly, when the basin overflows? Doesn't this waste water?  I screen-shot 7:45 of Executive Chef Sze Man Sui  at Yè Shanghai on Kowloon Hong Kong.



and 0:42 of Paul Lau at  Tin Lung Heen, Ritz-Carlton HK.
This appears to be a dipper well: a continuously running sink used to rinse utensils. The water runs continuously to remove contaminants, always leaving a clean supply of water to rinse dirty utensils and, in this case, to clean out the wok.

They are rather wasteful: the linked article states they use 30-60 gallons (110 to 230 L) of water per hour.