AN ODE TO PONDICHERRY...
Inspired by the flavours we grew up with and the dishes we discovered along the way, Pondi introduces a new cuisine to Hong Kong. The first true crossover of classic French cooking and nostalgic Indian dishes prepared at home.
Our menu is built from peak-season produce and top quality ingredients, sourced with care from the community that we know and trust. Eating at Pondi feels like dining in the chef’s home. Where comforting sharing plates, deep flavours and intimate surroundings unlock mindful eating over good conversation.
Dedicated to the overlooked style of fortified wines (and secretly aiming to start a bit of a renaissance), every Pondi dish starts by profiling these forgotten wines against simple yet exquisite ingredients. The result? A menu of mouthwatering creations that pair in harmony to the rich and diverse profiles of wine, sherry and vermouth.
The inspiration behind our concept is Pondicherry – a mustard-coloured seaside town in Southern India, where old world French charm meets the vibrant warmth of India. Encompassing our own French and Indian heritage, Pondi is our love letter to every home-away-from-home.
Pondi was born from a shared desire to nurture Hong Kong’s creative community and encourage a more balanced approach to F&B. We believe in bringing independent and unique culinary experiences to historic neighbourhoods, as we remaster traditions to create new dining gems.
Our philosophy of collaboration and community lives and breathes through Pondi’s fusion of cuisines and its partnership of founders, who first met in Fuk Sau Lane’s alfresco cul-de-sac. What started as a friendly conversation about the foods of our childhoods, transformed into a new concept for dining that connects people as they discover something unexpected, in a place that feels like home.
Our partnership is based on big ideas, honest flavours and passion for food. We know that when hungry minds come together for a bite, a drink and a chat, amazing things can happen.
Executive Chef &
Born and raised in Hong Kong, self-taught Chef Taran Chadha was mentored by one of Hong Kong’s most beloved and influential chefs Pascal Brent. With over 15 years of international F&B industry experience, Chef Taran Chadha’s mission is to make a positive impact on Hong Kong’s fast and furious dining scene. Throughout his career, he has concluded that the most memorable dining experiences are those created in a homely, passionate environment where teams and guests are treated like family.
Camille Lisette Glass,
Beverage Director &
Having trained at Paris’s prominent culinary school, Ferrandi, Camille Glass entered an intensive apprenticeship at Youpi et Voilà under legendary chef Patrice Gelbart. After experimenting with her own speakeasy-style private kitchens in both Paris and Hong Kong, Miss Glass pursued a long-standing interest in natural wines and high-quality produce, building her expertise through roles at La Cabane and Locofama Group, founding their natural wine store, before deciding to launch her own independent ventures; Brut! and Pondi.
George Kwok discovered his passion for cooking in Bristol, England, after noticing a lack of high-quality Asian cuisine in the area. During his 10 years in Bristol, George launched his own project to sharpen his cooking technique and built up a portfolio which he now shares via Facebook and YouTube to his 5000+ followers. Having worked with two-time Michelin star awarded chef Lise Deveix of Akrame, Mr Kwok is now Executive Chef at Brut! and co-founder of Pondi, with a sharp wit, efficiency and creativity prevalent in his cooking.