Cheers to chianti
If you want a truly Tuscan experience in Hong Kong, all it takes is a glass of deep, red Chianti. Nestled in the heart of an area steeped in history and battles for control, the Chianti region produces...
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How to Dine at Carbone Like a Baller
Carbone, our fancy red-sauce joint with a lust for excess, has been celebrating the clichés of its genre for half a decade now in Hong Kong! Find out more about the epic anniversary party plans with Mario...
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WINE CELLAR 101
Our group sommelier reveals his tips and tricks for building your own Wine Cellar 101: how to start building your home collection Gone are the days of wine cellars tucked away and reserved for an elite...
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A FEAST FOR THE EYES
It comes as no surprise that chefs find inspiration from each other, and sometimes that comes in the form of kicking your feet up, cracking open a cold one and clicking the remote to your favourite show....
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Gelato University is a Real Thing and We Went
Whatever you did your degree in, Chef Safia’s is cooler. Safia heads up our bakery where most of the cakes, pies and cookies for all of Black Sheep Restaurants come from. We sent her to Gelato University...
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SPLURGE-WORTHY KITCHEN ITEMS
When it comes to cooking we all know that chefs will tell you to buy the best that you can afford. But this week we asked our chefs which kitchen essentials, from gadgets to ingredients, are worth splurging...
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Springtime in Punjab
Spring always makes me a little homesick for Punjab. As one of the main crop cutting times of year the whole region jumps into action and the whirring of combine harvesters fills the air – which is...
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The Best Advice Our Chefs Were Given
“A king’s time as ruler rises and falls like the sun. One day, Simba, the sun will set on my time here, and will rise with you as the new king.” Sound advice you receive at the beginning of your...
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Black Sheep Restaurants celebrates International Women's Day
We are brimming with strong, confident leaders, with a 50-50 representation across the board. This International Women’s Day, we asked our kickass ladies what it means to be a woman in a traditionally...
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Chefs' Last Meals
Deciding on a death row dinner has been a long-time favourite game amongst chefs. We asked five of ours what their last supper would be. For some, the decision is driven by nostalgia, while others choose...
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Chef Luca Marinelli’s 12 Top Tips For Making Fresh Pasta
Luca grew up in Varese, a small town near Milan in the northern Italian region of Lombardy. The region isn’t known for its pasta, but the chef-to-be grew up helping his mother in the kitchen preparing...
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COOKING MYTHS DEBUNKED
Television chefs, old wives’ tales, your mum. Cooking myths come from many sources. Everyone has an opinion and they want you to hear it. In the Instagram age, where everyone’s an expert and cooking...
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The Top Five Kitchen Gadgets for Cooking Nerds
Chances are if you’re a real cooking nerd, you’ve dreamt about becoming a superstar chef. These days we all have access to the tools top chefs use. Previously super expensive kit that only top restaurants...
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Sean Dix’s Approach to Design
Sean Dix, of Dix Design + Architecture, is the designer behind many of Hong Kong’s most memorable restaurant interiors. A graduate from the School of the Art Institute of Chicago, Rietveld Academie in...
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TATTOO HOW-TO: TIPS FROM OUR TEAM
It is common knowledge that industry folk, especially chefs, often have a penchant for getting inked. This link has been acknowledged in countless articles and even a book which explain that the physical...
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5 Myths About Wine Quality
When it comes to wine tasting, certain ‘rules’ exist that are not particularly helpful and can be downright confusing. We get to the bottom of five of these myths to help demystify the quest for the...
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Q&A with Peter’s Seafood Trading Company
Peter’s Seafood Trading Company is one of Hong Kong’s premiere seafood suppliers. Owner Peter Kam took over his family’s business 10 years ago when he was just 21 years old, and has grown the company...
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Chefs' Favourite Cookbooks
For the casual cook, the pleasuring of pouring over a cookbook filled with beautiful pictures is sometimes enough in itself, whether or not the recipes actually work is almost irrelevant, they’ll probably...
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The Kitchen Tools Chefs Swear By
Hong Kong apartments and kitchens are famously compact, so most of us are reluctantly forced to live by William Morris’ famous adage, “Have nothing in your house you do not know to be useful, or believe...
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Getting to know… Pasteur Street Brewing Company
If you order a draught beer at Chôm Chôm, you’ll probably be given a choice of an intriguing Jasmine IPA, a Passion Fruit Wheat Beer or another seasonal brew, they’ll all be delicious and...
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Late-Night Hong Kong Chef Eats
Once guests are done with dinner, then it is the chefs’ chance to eat. After working long shifts in their restaurants, chefs are by nature night owls, and they seek out late-night bites armed with their...
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