Harshil Bhasin is the director of operations at Hong Kong restaurant group Silver Spoon Restaurants (formerly Silver Oaks), which just opened a new Thai place, OโThai, in the cityโs Hung Hom neighbourhood. He spoke to Andrew Sun.
I was born and raised in Hong Kong. Like a typical Indian family, we ate a lot of home-cooked food.
My dad managed Gaylord, the more than 50-year-old Indian restaurant in Tsim Sha Tsui, so on big nights like Diwali, we would go there after the regular dinner service.
I am a vegetarian now, but Iโm โCDCโ โ condiments donโt count. I am OK with fish and chicken broth.
I used to be obsessed with the scallion, ginger, spring onion oil and brown sauce served with Hainan chicken rice, which I ate with my mom when she worked in Wan Chai. That is a core memory.