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‘Phenomenal’ vegetarian food in Hong Kong and more favourites of restaurant director
Silver Spoon Restaurants’ Harshil Bhasin reveals his favourite Japanese and Chinese vegetarian joints and others in Hong Kong
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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.
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.
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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