There must be something they’re doing right. The tables here are always full with the low chatter of content diners. Whatever the secret, this place has captured the hearts (and appetites) of all who walk through its doors. There’s no elaborate gimmickry happening here - no overwrought fusion dishes or unnecessary flourishes. Just a confident, well-executed menu that speaks for itself.
As the Co-Founder and Managing Director of Pebble Street Hospitality, Keenan Tham, alongside his brother Ryan Tham, has managed to establish Foo as one of the most successful Asian restaurants in India. Talking about its founding and how it all began for the Tham brothers in India, Keenan recalls, “After creating KOKO, we realized we had a huge recipe bank we could share. We wanted to create a brand targeting India's youth, giving them variety in a casual dining format. That’s when Foo Asian Tapas was born, where they could come and try multiple dishes on the table, enjoy the tapas format, have a quick meal in and out and have an overall great international dining experience at a value price.”
Balancing tradition with evolving culinary trends
For Keenan and his family, food is not just about feeding the masses; it’s a way to stay connected to their roots while embracing the cultural melting pot that is Mumbai. From family recipes steeped in tradition to creating innovative dining experiences that speak to the evolving tastes of the Indian market, Tham Brothers have managed to balance the old with the new, honoring his heritage while satisfying a constantly shifting culinary demand. What sets it apart from other establishments in the industry, we ask. Keenan believes, “Our menu mix, decor, and service come together as a complete experience. We constantly strive to be at the top with our experimental menus that come up quarterly, and we will continue to push to stay number one.”
But then, to balance family recipes passed down through generations with the demands of a city that constantly seeks new dining experiences, isn’t always easy. Keenan admits that not every family recipe makes the cut and being mindful about some traditions to be best kept within the family, “Some traditional family recipes don't make it to the menu because they're not appealing to everyone, but a few that we feel can be generalized are put forward.”
Breaking the mould
Their journey has been far from conventional. As Chinese immigrants in India, the Tham family had to navigate deep-rooted perceptions of what a Chinese restaurant should be. Reinventing that experience was a challenge. Harking back to those days when they started out, Keenan says, “One of the challenges was taking the traditional Chinese restaurant mindset and creating a modern experience. Ryan and I worked extensively to create brands that suited the ever evolving market. We travelled globally to bring fresh experiences, and once it all clicked, we saw success.”
A taste of nationwide success
But beyond the accolades and expansion, the most rewarding aspect of their journey has been its acceptance across India. Keenan emphasizes, “It's especially rewarding to see the success of the brand in various cities and the overall impact it has had. As brothers, when we came together to create Foo, we both had a clear vision of what we could bring to the table. While he brought in the design and the aesthetics of the product, I engineered the food with the chefs and this became a great marriage of the two. And, um, it's most rewarding to see that it's been accepted in other cities in India. People continue to enjoy the experience.”
And yet, for all the discussions about legacy and heritage, Keenan has no grand illusions about preserving traditions for future generations. “I don’t feel a responsibility to preserve anything,” he says candidly. “Everyone finds their own way of honoring tradition. I simply pass down what was passed to me, alongside my own interpretations of what feels relevant today. I grew up respecting these traditions, and I’m sharing them with my daughters. If the younger generation chooses to take it forward, that’s up to them.”
A festive feast
Naturally, food remains at the center of Tham family's celebrations, especially during Chinese New Year. Certain dishes carry deep-rooted meaning, passed down through generations. “Some of my favourites are Char siu bao, Hakka pork belly, and fishball noodle soup,” Keenan shares. “These dishes are considered lucky as they symbolise longevity, happiness, and good fortune.”
For Keenan, Chinese New Year is a time of reflection and connection. “It connects me back to my grandparents,” he says. “Celebrating it with them growing up has always held a close place in my heart.” There’s one dish that stands out. “Fishball noodle soup,” he says without hesitation. “It’s my go-to lucky dish - something I have to have every year.”
Every family has its food-related quirks, and the Tham household is no different. “Dal rice and tenderloin chilli are some of the unique food traditions in our house that might surprise our customers,” Keenan shares. These unexpected staples serve as a reminder that food, at its core, is deeply personal - shaped by family, history, and the moments shared around the table.