One of the arbiters of authentic Vietnamese cuisine in our city, chef Steven Nguyen was born to Vietnamese immigrants, and is a first-generation Canadian. Growing up in the suburbs of Toronto, he was surrounded by aunts, uncles and grandparents who loved to cook and instilled in him the spirit of communal Vietnamese dining.

Syed Asim Hussain, co-founder of Hong Kong's Black Sheep Restaurants, on growing a startup and the importance of company culture.

He grew up in his father’s SoHo restaurant, learned quickly in his first job and, while still in his 20s, co-founded Black Sheep Restaurants. Syed Asim Hussain says commitment to innovation, values and community is their key ingredient

How Syed Asim Hussain, co-founder of Black Sheep Restaurants, became one of Hong Kong's most successful restaurateurs in just six years.

Co-founder of Black Sheep Restaurants and Gen.T Lister, Syed Asim Hussain, breaks down the interior of his most personal project to date

The unexpected winning main course of tuna maremma was beautifully cooked while also fatty and soft, with other notable dishes including the raw red prawns and fried baby squid

My meal at Le Garçon Saigon was so fresh and green, it was easy to convince myself that I was having an assortment of salads for dinner. I love how Chef La pushes the boundaries of exotic Vietnamese flavours on his never-ending quest to innovate and make Vietnamese food interesting.

“There’s an old Barbadian rhyme ‘one of sour, two of sweet, three of strong, four of weak’, which is a pretty good basic guideline to use. Here, the sour is fresh lime juice, the sweet is Falernum and Orgeat, the strong is subpar rum and the weak is ice and fresh orange juice.”

The Fiasco at Carbone is the uncivilised booze-fest, with a story, dancing and far too much Italian-American goodness.

We chat to Bao about his earliest food memories, get his fool-proof recipe for nước mắm chấm sauce, and find out some of his favourite foodie destinations in both Hong Kong and beyond.

For this relatively young restaurant group, 2016 was already a landmark year, with three stellar new openings in the first six months alone. And it's looking like another bumper year for restaurateurs Syed Asim Hussain and Christopher Mark, who have lifted the veil on three new venues in 2017.

Osteria Marzia is certainly a welcome addition to Wan Chai’s eclectic culinary mix, and its small but carefully curated menu is testament to the focus and mastery behind each dish. There are no showy or unnecessary bells and whistles here – just elevated and excellent versions of classic dishes, where quality ingredients take centre stage.

A Hong Kong-born Punjabi, Hussain has revealed NPC to be his biggest passion project yet: It's inspired by The Punjab Club, the private social and athletic club in Lahore where Hussain spent his childhood; as well as a nod to Hussain's father, a restaurateur who operated The Mughal Room in Hong Kong in the '80s. This emotional attachment may have been the catalyst for aiming to set the bar even higher with this latest opening: Without question, New Punjab Club is one of Black Sheep's most thoughtfully curated venues to date.

"Were it not for the super neat settings, Osteria Marzia could easily pass for a family-run space, where the owner knows you by name, the waiter is quick to pour your favourite wine and the chef remembers what you like from the menu."

Black Sheep Restaurants group has more on its plate than usual. Dashing between a new opening in Wan Chai and brand new joint New Punjab Club on Wyndham Street, company co-founder Syed Asim Hussain is a man with quite a few missions – and slightly out of breath.

In Hong Kong, it can get pretty tricky to separate the Indian and Pakistani restaurants that will actually satisfy your cravings from the otherwise average offerings you happen to come across on the street. Say hello to Black Sheep Restaurants’ newly-opened New Punjab Club, which is looking to introduce the boisterous spirit of Punjab to Hong Kong with a refined flair. So what exactly is Punjabi cuisine?

"With equal parts swagger and glorious campiness, New Punjab Club is a confident rendition of a modern day grill house by way of the post-colonial subcontinent - and so much more."

"Hong Kong has no shortage of Italian restaurants, but Osteria Marzia stands out from the crowd with its coastal cuisine, eye-catching design, and chilled-out vacation vibes."

"The restaurant is set to open later this month, but you can expect strong holiday vibes from this one, which is inspired by the coastal, family-run osterias that dot Italy's coast."

"Thai ingredients creatively used in intriguing cocktails in this lively, packed and noisy space that brings a taste of Bangkok to the streets of SoHo."

"Born and bred in Australia, Chef Bao La talks to ELLE MEN about how he reconnects to his Vietnamese roots through cooking."

"The winds of Vietnam continue to blow through Hong Kong, and one of the strongest contenders for the city’s best banh mi thit (aka banh mi) is Le Petit Saigon, a quaint takeout counter located next to sister restaurant Le Garcon Saigon."

"Under the helm of chef Daniel Calvert, Belon somehow makes the farm-to-table approach work wonders in Hong Kong's notoriously farmland-starved territory."

"The moment the pithivier arrives I feel the envious eyes of neighbouring diners on my plate. It's not hard to see why."

“With a penchant for being the underdog, and their commitment to pushing boundaries, and setting trends in hospitality and restaurant operations, Christopher Mark and Syed Asim Hussain built their restaurant empire in Soho way before it transformed into the cool, hip hangout spot that it is today. They walk us through the area and compare the days then and now, while also sharing the secrets to their consistent success.”

“You may have already fallen for Le Garcon Saigon in the Star Street precinct, with his cool, open-air facade and deeply flavourful grilled meats made from the Vietnamese chef's mama's recipes. Well, now you can sample the goods from this boy's little bro next door, and he's as uncomplicated as they come, serving only one thing, bánh mì thịt, or pork banh mi.”

“So how do you guarantee your pork chop is juicy AF? You brine it. Or, in the case of this Vietnamese-inspired chop from Bao La—chef of Hong Kong's Brasserie Le Garcon Saigon — you make a marinade that's fresh and sweet and savoury as hell.”

“The Star Street Precinct just got a little more interesting with the opening of Le Petit Saigon, the sister branch of Le Garcon Saigon, which serves nothing but a single item – the humble yet ultra-popular banh mi thit.”

“Buenos Aires Polo Club is inspired by the South American country’s penchant for the distinguished sport and dynamic grilling culture. Head Chef Luca Marinelli takes us back to the golden era in Recoleta.”

“As the name suggested, Buenos Aires Polo Club is more like an exclusive gentlemen’s polo club than your typical steakhouse and pays homage to the golden ear of the 1900s.”

“Stepping into Buenos Aires Polo Club bar, you can have a taste of the famous luxurious private club life of the time, as well as the iconic cocktails.”

“Maison Libanaise, SoHo’s favourite Lebanese restaurant, is kicking off summer tomorrow with the first of their weekend sessions, starring two Instagram favourites: skewers, and frosé: the picture-perfect combination of ice, rosé and fresh strawberry puree.”

"Chef James Harrison has never been to Beirut, but training under Melbourne's best Lebanese-Australian chef (and his slap-happy mother) made him fall in love with the cuisine."

“Calvert has been tasked with cooking whatever he wishes to as long as it is “inherently excellent”. The result is a delectable marriage of premium fresh produce and French-inspired flavours, albeit with a more modern and unique interpretation.”

“Behind Maison Libanaise’s versatile menu is Head Chef James Harrison, former star apprentice of Michelin-starred Chef Greg Malouf, the 'Godfather of Lebanese cuisine’.”

"Complacency comes when you look at a menu and say you're completely happy with this. That's when you should just call it a day, because that's when you stop being better than you were yesterday."

"An intimate space above a restaurant, with comfortable seats, expert bartending and wine nights where you can taste rare vintages by the glass, Upstairs by Belon exudes class."

“Buenos Aires Polo Club’s strong red ale by Otro Mundo Brewing Company has a sweetness that goes very well with Malvaviscos, a nostalgic dessert which involves toasting marshmallow tableside. This is a great beer pairing with dessert.”

"From the neon cow on the sign at the entrance, to the dessert trolley coming round just when you think you couldn't eat another bite, La Vache! doesn't disappoint."

"Carbone started out life in Greenwich Village, New York – so you can be sure that the Hong Kong outpost understands the need of any would-be diner in search of carb-filled NYC/Italian fare. And it certainly delivers."

"On the menu a month after Belon’s opening, the wing was immediately revered for its taste and reviled for its elitism."

"Taiwan-born chef Jowett Yu has created one heck of a Hong Kong must-visit with his modern Chinese, Elgin Street restaurant in Central, Ho Lee Fook (say it out loud, you got it)."

"Soul Food is a gem of a Thai restaurant specialising in Bangkok-style street food."

"Having spent 10 years working in Michelin-starred kitchens, Daniel Calvert has brought his passion and precision to his role as chef de cuisine at Belon in Hong Kong."

"A champion of authentic Vietnamese cooking, chef Bao La’s Le Garcon Saigon is a grill house with a twist."

"Serving modern Chinese cuisine with fusion elements, the cheekily-named Ho Lee Fook is helmed by award-winning chef Jowett Yu."

"Service at Soul Food Hong Kong is impeccable. From the moment you walk in the staff are all smiles."

"I had a great dinner at Soul Food Hong Kong and think it would be the ideal spot for a catch up with the girls. It’s in a great location, the vibe is laid-back, and the dishes are best for sharing."

"The halved yellow chicken is beautifully grilled until crispy on the outside and juicy within, particularly great wrapped in rice paper with fresh herbs and pickled daikon and carrots."

"As one of the few Argentinian steakhouses in town, Buenos Aires Polo Club sets itself apart with not only grass-fed beef from the Argentine pampas, but also an array of nicely-executed dishes to impress."

"We start with home-made country-style bread with butter, which we could not stop eating. It is how bread should be made, warm and soft in the middle and hard and crusty on the outside."