‘Phenomenal' vegetarian food in Hong Kong and more favourites of restaurant director
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, O'Thai, in the city's Hung Hom neighbourhood. He spoke to Andrew Sun.
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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 I'm 'CDC' – condiments don't count. I am OK with fish and chicken broth.
Harshil Bhasin is the director of operations at Silver Spoon Restaurants. Photo: Harshil Bhasin
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.
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