Like many Hongkongers, Gordon Lam is naturally like a chameleon adapting to new environments. Throughout his professional life, Gordon has worked in many industries, from an information technology professional to running a few businesses, including a photo studio.
As Gordon steadily entered his golden year, the educational environment in Hong Kong took a sharp turn. After the Hong Kong government implemented the National Security Law, Gordon suddenly found himself in a strange, unrecognizable place where he grew up.
The father of three also noticed something different in the education system, as it was being “redified” by the government. National education has been enforced in schools and educational institutions, while textbooks were reprinted with altered history by the Chinese government.
Gordon wanted a healthy and normal environment for his children. So he and his family decided to part with Hong Kong.
In the summer vacation of 2021, Gordon and his family moved to Manchester, England, and started a new chapter of their life.
After settling in Manchester, Gordon, who has never been in the food and beverage industry, became a chef and started his restaurant. With the help of his wife and friend, Gordon now runs Thai Chill, a Thai restaurant with authentic Asian flavors.
Jack of All trades
Looking back, Gordon had been an IT guy since the 90s who developed the manufacturing industry’s resource planning system (ERP system).Gordon remembered that during his IT era in the 90s, everyone had to be a human “swiss knife” with multiple skills and functions.
“When we were younger, everyone at work had to be multi-knowledgeable instead of focusing only on one in a specific field. “
Gordon not only understood the technical systems well but becoming a Jack of all trades and how to repair electrical appliances was also his business. “If the copier and air conditioner broke down, people would go to the IT department to repair them. So after learning various maintenance skills on the job.”
Gordon enjoys learning, so a lot of the time, he would prefer to do it himself. His knowledge proved to be handy during his restaurant renovation.
When Gordon first rented his shop, the ceilings had a leakage problem. But that was not a problem at all for someone like Gordon. Having multiple skill sets3 also helps Gordon save money. “The skills I learned along the way have been handy to me. Besides, it also saves me money.”
Gordon encourages Hongkongers who may be migrating to other countries to equip themselves with more life skills, “When you move to a foreign country, you have to take care of a lot of things alone. There is no harm in educating yourself.”
A Taste of Home
Gordon is a foodie. But little did he ever expect that his love for cooking would become part of his new life.He also realized how challenging it was to satisfy customers’ tastebuds.
In the UK, Asian cuisine to most British people may be sweet and sour pork or mapo tofu, but that is not what Gordon wants to cook.
Having traveled to Thailand regularly while he lived in Hong Kong, Thai cuisine became Gordon’s passion. So he learned to master Thai cooking. When he realized that there were few Thai restaurants in Manchester, Gordon knew exactly what to do.
A Cure for Homesickness
Lou Mei is a braised meat dish with soy sauce or flavorful stock. It can be pork, beef, or even offal. To many foreigners, eating animals’ intestines may be an alien idea. But to many Hongkongers and Taiwanese, the redefined Chiu-chow style, braised lou mei with offal, is a delicacy and a cure for homesickness.To Gordon, it is also a taste of home.
Surprisingly, the Chiu-Chow dish also is a part of Gordon’s identity. His grandparents were from Chiu Chow. His grandpa used to cook him Chiu-chow food at home, so lou mei naturally became a classic comfort food for Gordon.
Why Thai Chill?
Gordon named his restaurant Thai Chill as a dedication to his family roots while offering his customers a place to “chill and relax.”Chiu Chow food is also a familiar taste that is close to home for Hongkongers.
Since British and Hong Kong people frequent his restaurant, Gordon learnt to look after the palate of both cultures.
“We have Thai-style pork knuckle. Hongkongers know the essence of a delicious knuckle is in the pork skin, but Britains prefer the meat. So I would cook based on who walks in and what their taste buds prefer.”
So how did Gordon decide to cook separately for different customers?
For instance, most Asians are no strangers to whole fish served with bones, but British people prefer their fish filleted.
Thai Chill offers Thai steamed fish with lemon. In Hong Kong, steamed fish is commonly served as a whole so that you can enjoy its freshness. But Westerners may not be comfortable with fish bones.
“Not many westerners find a fish with bones enticing. Once, an old lady got upset after seeing our fish was served as a whole, with the bones and head, and requested them to be removed.” Gordon explained.
The learning curve also made Gordon realize that the dish is prevalent but only among Asians and Hongkongers.
Thankfully, Gordon did not remove the signature fish from his menu. Since reintroducing Asian cuisine was part of Gordon’s mission with Thai Chill, he improvised. He would offer the fish filleted for foreigners.
After all, the eating habits are very different between Hongkongers and local Britains.
Gordon will ask his staff about the customers’ ethnicity when someone orders. If they were Hongkongers, Gordon would also put less salt and seasoning on the food.
Raising a Family
One of the things that Gordon was concerned about was his children’s ability to adapt to their new home.Both Gordon and his wife were very thankful and delighted to see the three children could adapt to their new home, school, and culture very quickly.
“All three of them have become friends with their classmates quickly. They hang out and spend time together.”
Gordon now hopes the three teens can work hard and succeed in the UK, so they can be more confident as they grow.
The Dream Team
Since the parents are busy with the restaurant, the oldest handles housework and cooking at home.Gordon recalled that there was not enough staff at the beginning after the restaurant opened. So the three children went to help their father at the shop.
The youngest would help wash the dishes, while the second oldest would make and serve drinks and help out her mom at the front of the house. The oldest would be in the kitchen and cooking with her father.
“We did not have enough staff. But all three children stepped up to the plate.” Gordon remembered.
Gordon appreciated their help and would never take it for granted.
The family closes the restaurant every Sunday and Monday. Gordon always looks forward to a family day after a busy week. The family visits different places by car to experience British culture.
Gordon believes that the combination of work and leisure is critical. Gordon wants his children to see and learn about the world while growing up.
The Lion Rock Spirit
One thing that Gordon always believes in is to have a support circle, friends you can confide in.Unite, help each other rise, and overcome as one when times are hard, is the spirit of Lion Rock and true Hongkongers.
