‘Phenomenal' vegetarian food in Hong Kong and more favourites of restaurant director
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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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