Innovation meets tradition in Thams’ Pan-Asian vision

Growing up in a family steeped in hospitality, the Tham siblings, Ryan and Keenan, have learned invaluable lessons from their father and grandfather. “The most important one being the importance of staying ahead of the curve,” share the brothers, adding, “He also emphasised on the need to be aware of global trends and innovations as the world is constantly evolving. Additionally, we’ve learned that the customer is always at the centre of our business. Valuing our customers and meeting their expectations is of paramount importance and at the heart of our core values.”

Drawing on their rich heritage, the Thams have created brands that stand out in the market, flawlessly integrating tradition with current innovation to leave a distinct, long-lasting impression on the constantly evolving dining scene. For the siblings, third-generation restaurateurs, this tradition is crucial to their restaurants, Foo and KOKO, which are more than just dining establishments. They, in fact, reflect decades of excellence, infused with the values and traditions that have helped them build a reputation. 

Blending tradition with modernity

The Tham family’s approach to hospitality is a blend of personalised service, attention to detail, and genuine warmth. "Our family has always believed that making each guest feel valued and understood creates memorable experiences. My father, a perfectionist with a keen eye for detail, set a high bar that we strive to uphold. We aim to create an inviting atmosphere where guests feel like part of our extended family,” says Keenan.

This philosophy is evident in Foo and KOKO, where the Thams honour the legacy of their iconic, Mandarin and Kamling Chinese Restaurants while pushing culinary boundaries. “We deeply respect the rich heritage of Mandarin and Kamling, understanding that their iconic status was built on tradition and excellence. At the same time, we recognise the importance of evolving with the times,” shares Ryan. A standout example is Foo’s innovative concept of offering over 100 varieties of Asian tapas, which revolutionised the dining experience and set a new industry standard.

Navigating challenges in expansion

As the Thams expand Foo and KOKO across India, they face the complexities of rapid growth. “A major challenge has been ensuring the consistent quality of our ingredients,” feels Ryan, adding, “We have strengthened our procurement processes and established a dedicated purchasing department to maintain the high standards our brand is known for.”

Location is another critical factor in their expansion strategy. “Market research is crucial before entering any new region. Understanding local demographics, customer preferences, and competitive landscapes helps us make informed decisions about where to set up,” Keenan explains. Their recent entry into Bengaluru marked a significant milestone, with Hyderabad and Pune next on their list.

Signature dishes that define experience

Foo and KOKO’s menus reflect the Tham family’s commitment to authentic yet innovative Pan-Asian cuisine. “At Foo, one of our standout dishes is the Charcoal Har-Gow Dumpling, a modern twist on a classic dim sum favourite. Another signature offering is the Foo Blue Butter Japanese Fried Rice featuring our distinctive blue pea flower for a vibrant and flavourful take on traditional fried rice,” says Ryan. Meanwhile, KOKO’s Hamachi Carpaccio and Edamame Black Burnt Fried Rice exemplify their dedication to combining quality, creativity and health-conscious choices.

Building a legacy for future

As torchbearers of a legacy spanning three generations, Ryan and Keenan are focussed on expanding their footprint while upholding the values that have defined their success. “We aim to introduce our distinctive culinary experiences to new regions while maintaining the high standards that have been the hallmark of our legacy,” the duo says in unison. Their long-term goals include embracing sustainable practices, enhancing their digital presence and integrating new culinary techniques to reflect their customers’ changing preferences.

Shaping the future of Pan-Asian cuisine in India

Looking ahead, the brothers envision Foo and KOKO as pioneers in India’s evolving Pan-Asian culinary scene. “Our approach is to stay at the forefront of this trend by continuously innovating while being the best in Pan-Asian flavours. We aim to introduce and popularise lesser-known Asian dishes, using high-quality ingredients and modern cooking techniques to offer a unique and memorable dining experience,” feels Keenan.

With a bold vision and an unwavering commitment to excellence, the Thams are poised to shape the future of Pan-Asian cuisine in India. “We are dedicated to redefining the Pan-Asian dining experience, pushing boundaries, and setting new benchmarks for excellence. By consistently delivering innovative and exceptional offerings, we aim to capture and shape the future of Pan-Asian cuisine in India,” they conclude.

As they continue to build on their family’s legacy, the Tham siblings are not just preserving a rich heritage, they are redefining it for a new generation of diners.