Niche, thought-provoking and story-driven. Black Sheep Restaurants is a Hong Kong-based hospitality team founded in 2012 by Syed Asim Hussain and Christopher Mark. Together they share decades of experience in hospitality along with a zest for travel and discovering dining subcultures.

Black Sheep Restaurants curates distinct dining experiences that tell a story about a particular time, place, culture or cuisine, while celebrating the bounty of premium ingredients available both locally and from abroad. Always pushing boundaries, the group continues to expand rapidly within Hong Kong and beyond.

In December 2018, Syed Asim Hussain became the world’s youngest restaurateur to hold two MICHELIN Stars when BELON and New Punjab Club were honoured with one MICHELIN Star each. New Punjab Club is the world’s only Punjabi restaurant to be awarded a MICHELIN Star.

In 2020, Black Sheep Restaurants shared its COVID-19 Playbook in support of the hospitality industry devastated by the global pandemic. It has been shared from Argentina to Australia, picked up by businesses and governments beyond the hospitality world, and translated into five languages.


The Founders


“You are only as good as your last performance.” Christopher Mark knows this all too well as a veteran of the hospitality industry. Chris has developed his culinary skills and complex palette from cooking as far wide as Barbados, Shanghai, Sydney and Tokyo. Prior to founding Black Sheep Restaurants, Chris was the Culinary Director at Dining Concepts. Originally from Toronto, Canada, Chris began his first apprenticeship when he was just 14 years old. Fast forward, he is now bringing his expertise as a chef and restaurant developer to Black Sheep Restaurants.

Chris has been in Hong Kong for more than a decade and considers the city home. With no formal training, only through grunt work and determination was Chris able to navigate a rocky path to success. As such, he works with Hong Kong Correctional Services to place young offenders in positions at various kitchens of Black Sheep Restaurants, an initiative he truly empathises with. A skilled culinary professional by trade, Chris also has a keen eye for spotting others with a gift and aptitude for the craft. He is passionate about developing talent from around the world.

When not in the restaurants, the motorcycle-riding restaurant maverick cooks with his daughter Parisa or hits the beach with his Rottweiler Chloe and Dobermann Enzo.


Syed Asim Hussain founded Black Sheep Restaurants in 2012, becoming one of the most prolific innovators at the forefront of Hong Kong’s ever-evolving culinary scene. Hussain grew up in his father’s Hong Kong restaurants during summers home from schooling in Pakistan and developed a love affair with the storytelling and hospitality of the restaurant industry. He went on to earn a dual bachelor’s degree in finance and international relations from Carnegie Mellon University and then worked at leading brokerage house BNY ConvergEX in New York City. Feeling the pull back into restaurants, Asim returned to Hong Kong in 2010 and toiled his way through different apprenticeships to gain a deeper understanding of the business. He met chef Christopher Mark at work, and the two connected over their desire to shake up the city’s dining scene and create ‘new authentic’ experiences. Together they founded the aptly named Black Sheep Restaurants with the goal of creating a dynamic community and enriching team culture while telling compelling stories through food.

In December 2018, Hussain became the world’s youngest restaurateur to hold two MICHELIN Stars when BELON and New Punjab Club were honoured with one MICHELIN Star each.

When not looking after the Black Sheep Restaurants’ family or guests in his restaurants, Asim is passionate about all things Pakistan, including poetry, politics and cricket. He is a board member and the Hong Kong founding member of CARE Pakistan, a non-profit providing quality and marketable education for Pakistan’s youth.

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