After some 40 years of running the business, the Tham family decided it was time for a makeover. Walls were scraped down, furniture was specially crafted and accessories were matched to finally unveil ‘Henry Tham’ in 2005 – a warm red-walled inviting space. Two years down the line, the bronze Buddha still welcomes you, secretly promising you a sumptuous meal.
Chefs (trained by the famous Tong Luk group) can be found running around in a frenzy through the day, churning out orders of crispy prawns fried to the perfect golden hue, diced cubes of garlic tofu that melt in your mouth and a variety of dim sums. The restaurant recently introduced a new five-course lunch menu – a set list of afternoon goodies to please the palate of the rushed foodie.
But if you want to get a taste of the real Henry Tham experience, plan an evening excursion to this swanky joint and watch the sedate restaurant turn into a lounge. As the clock nears midnight the restaurant fills to the brim with the city’s tony set, bobbing their heads away to a carefully selected menu of music. Specially concocted cocktails make their way around the room in an uninterrupted stream. Upstairs – the quieter section – is a calm space away from the chaos below, promising you a more intimate setting.

Tangy Garlic Prawns
Ingredients: Prawns, 300 gms; Egg, 1 unit; Flour, 25 gms; Corn flour, 25 gms; Garlic, 10 gms; Dried red chilli, 2 units; Chill paste, 50 gms; Vinegar, 1 tsp; Soya sauce, 1/2 tsp; Spring onions, 20 gms; A dash of salt, sugar and white pepper.
Method: Marinate the prawns with the egg, flour and corn flour. Deep fry and keep aside. In a separate pan, sauté the garlic, ginger and dried red chilli, then add chilli paste, vinegar, soya sauce and seasonings. Toss in the deep fried prawns. Garnish with spring onion.