{"id":16459,"date":"2025-12-03T18:18:35","date_gmt":"2025-12-03T10:18:35","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=16459"},"modified":"2025-12-03T18:18:35","modified_gmt":"2025-12-03T10:18:35","slug":"yummiest-seafood-scrumptious-indian-hong-kong-restaurant-picks-of-tabla-founder","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=16459","title":{"rendered":"\u2018Yummiest\u2019 seafood, \u2018scrumptious\u2019 Indian: Hong Kong restaurant picks of Tabla founder"},"content":{"rendered":"


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Born and raised in Hong Kong, Tania Mohan is a qualified barrister and founder of luxury clothing and accessory brand Tabla. She spoke to Andrew Sun.<\/em><\/p>\n

I am definitely someone who lives to eat. However, I am fussy. Growing up, my grandfather used to call me jharki<\/em> \u2013 sparrow in Sindhi \u2013 as I would pick at my food so much. I even strained my yellow dal. God forbid a piece of tomato or coriander would be in my bowl. Thankfully, I outgrew this.<\/p>\n

I also used to love melted cheese and bacon sandwiches with sweet tea and curry-flavoured Maggi instant noodles. I was so obsessed, we would buy the noodles in bulk from Singapore. One constant is my love for chilli, which has only got stronger as I have got older.<\/p>\n

This love of chilli is reflected in Sichuan being one of my favourite cuisines. I enjoy going to both Grand Majestic Sichuan<\/strong> (Shop 301, 3\/F, Alexandra House, 16-18 Chater Road, Central. Tel: 2151 1299) and Chilli Fagara<\/strong> (7 Old Bailey Street, SoHo. Tel: 2796 6866). Often, I even ask for a side order of extra chilli spice.<\/p>\n

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Mapo tofu at Grand Majestic Sichuan. Photo: Grand Majestic Sichuan<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

My forever favourite comfort food is the char siu rice at Yung Kee<\/strong> (32-40 Wellington Street, Central. Tel: 2522 1624). It is so good.<\/p>\n<\/div>\n


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Born and raised in Hong Kong, Tania Mohan is a qualified barrister and founder of luxury clothing and accessory brand Tabla. She spoke to Andrew…<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[2196,3569,11314,5231,726,476,11548,4482,11549,11547],"class_list":["post-16459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-founder","tag-hong","tag-indian","tag-kong","tag-picks","tag-restaurant","tag-scrumptious","tag-seafood","tag-tabla","tag-yummiest","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/16459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16459"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/16459\/revisions"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}