Laos-born refugee, Tony Inthavong, moved to Australia and worked in the automobile industry, before starting out as a dishwasher and making his way around various kitchens. This eventually led him to opening his own restaurant, Holy Basil, in Canley Heights of South Western Sydney.
As a child refugee, Inthavong and others found solace at temples when the UN Food Trucks they relied on failed to deliver. The architecture of these Buddhist temples has now served as an inspiration for the restaurant's interior designs to honour the memory of the Buddhist monks.
Laotian cuisine is influenced by France, Thailand, Cambodia and Vietnam and with Holy Basil, Inthavong aims to stay true to traditional Laotian cuisine and ensure its integrity.
Holy Basil has a wide range of signature dishes that feature ox tongues and chicken feet. However, the dishes that helped the restaurant gain popularity and are most sought after are fried ice creams and Laos Lady Finger.
Inthavong is grateful for the trust that customers have shown them and the support from their suppliers. Together with his wife and dedicated team, they want to streamline their backend operations and constantly improve customer service.
He loves cooking pasta, sipping wine, and spending quality time with his daughter. It brings him immense joy to serve customers, and he is disappointed that the cooking trade is becoming a dying art.
