Sabbal Singh Bhangari does not come from money, nor does he have the university degree that often serves as currency for a better life.
Instead, he used his mastery of Indian curry and barbecue dishes to achieve his dream of setting up his own business in Hong Kong.
Born in a rural village in northern India, Mr Bhangari, at the age of 16, went to a nearby tourist town to work in a kitchen to help support his family of eight.
'My father is a farmer, and we were too poor to go to school. I helped him in the field when I was small,' recalled the 57-year-old.
He later spent three years in Japan before moving to Hong Kong in 1987. 'There are not many Indians in Japan, where the taste of curry is different - much sweeter than in India,' he said.
Eventually, he was joined in Hong Kong by three brothers, who also work in Indian restaurants. (A fourth brother works in New Zealand.)
'I like Hong Kong so much. Hong Kong people are very friendly to Indians. They also like Indian food,' he said.