Taran Chadha is the brains behind Hong Kong’s new sandwich joint Fat Chad’s and co-founder of Pondi and BlackSalt.
Every evening for nearly two months now, Sai Ying Pun's Second Street has been jam-packed with people queuing outside Hong Kong’s buzziest takeaway––Fat Chad’s. This brand new, New York-inspired “bodega” sates Hongkongers’ deep-seated lust for a truly great sandwich, such as the classic Reuben (think corned beef, sauerkraut and smoked mozzarella on rye), combined with nods to owner and chef Taran Chadha’s other restaurants, including the tragically now-closed BlackSalt, with Poulet Tikka Masala, beetroot falafel and okra fries. Enlisting some of the city’s most exciting restaurateurs, including Camille Glass, Si Hyeong Kang and George Kwok, Chadha has certainly made his mark on one of Hong Kong’s most competitive food districts.
Born and bred in Hong Kong, mathematics major Chadha honed his skills under the wing of local chef Pascal Brent before going on to open acclaimed hotspots BlackSalt Kitchen, Brut! and Pondi. His new endeavour in Sai Ying Pun fuses flavours from his Indian heritage with modern classics to create a truly multicultural experience. No frills: just good food.
Here, he talks to Tatler about where the name Fat Chad’s came from, the most revolting thing he has ever eaten and what’s left to achieve for the Sai Ying Pun superstar.
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What does Hong Kong mean to you?
Hong Kong is my home and it means a lot to me. Growing up here was a blessing. There is no other place I know with so many cross cultures.
What was your first ever culinary job?
My first restaurant job was as an unpaid dishwasher in a small bistro in Chicago. My first paid job was in Hong Kong at Fat Angelo’s in Soho, where I was a server. My first chef job was with Igor’s Group where I helped work on their Spanish concept, La Bodega.
Who are your culinary inspirations?
Charlie Trotter from The Kitchen Sessions, a TV show that inspired me and taught me a lot about technique and foundations of flavour. I just loved the way he explained things; obviously it was for the home cook.
Marco Pierre White: White Heat was one of the first books I bought in Hong Kong. It was the first time I saw recipes laid out differently to normal cookbooks. Every element of his dishes comprised so many different layers and components. When I finished reading it, I was inspired and ready to start my journey as a chef, a journey I learnt through a lot of hard work and sacrifice.
What was the inspiration behind Fat Chad’s?
This was my nickname at high school. There is a lot of nostalgia from my childhood memories and pastimes.
How has your heritage influenced your food?
So much! A lot of what I cook are things that I enjoyed growing up with. It’s a lot of my mum’s food. There is a bit of every culture in what I offer: everything reflects my Indian-Hong Kong heritage.
What’s your favourite family tradition?
Sunday family dinner where everyone can speak their mind as long as we don’t swear.
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