Co-Founder of Black Sheep Restaurants, get to know Asim’s thoughts and interests in an exclusive and first-ever round of quick-fire questions! Filmed in one shot and one take across Fukuro and Ho Lee Fook in SoHo.

Quickly recognising the severity of the situation, the popular restaurant group took action by drawing up a detailed plan of how to deal with the escalating crisis.

Where does Chef Jowett Yu satisfy his food cravings? In our latest edition of Eat Like A Chef, Jowett (who’s a connoisseur of Chinese roast meats and dumplings) lets us tag along to his favourite food haunts in Hong Kong.

It's become a blueprint guide for restaurateurs around the world. At least half of what was first included is now government-mandated for all restaurants in Hong Kong.

Crisis manual has reached 30 countries, been picked up by hotel schools, retail and aviation industries.

A resource for American chefs and restaurateurs who have looked for guidance, the document details how Black Sheep Restaurants is operating in this new landscape.

Black Series: Now or Never featuring New Punjab Club to Ho Lee Fook, and from Belon – which recently ranked as Asia’s fourth-best restaurant – to Fukuro.

Hong Kong-based business owners report on the current situation.

Chef Palash first learnt how to cook from his mother and grandmother. Now, he oversees all of Black Sheep Restaurants’ South Asian establishments: New Punjab Club, Hotal Colombo and Rajasthan Rifles.

逆流而上的還有排在第4的Belon，也是我的飯堂，打卡次數之頻密令朋友翻白眼直問：「你又去Belon！沒有別的餐廳可去嗎？」大廚Chef Daniel年輕有為，做事有遠見。

Syed Asim Hussain discusses Hong Kong’s ban on bars serving alcohol and how the measure is impacting his business.

This is the bone, or its 10th cousin once removed, that New Punjab Club turns into the best tandoori lamb you’ve ever eaten. This by itself warrants New Punjab Club’s one Michelin star.

Black Sheep Restaurants’ co-founders Christopher Mark and Syed Asim Hussain.

坐落於中環蘇豪區的新派法式餐館 BELON 早就晉身 成為「亞洲 50 最佳餐廳」之一，實力自然不容小覷。兩年前開始掌舵的行政 總廚 Daniel Calvert 來頭十足，正是香港當今最年輕的米芝蓮星級主廚，他擅長用一些不起眼的食材做出令人耳目一新的菜式，總令人讚嘆不已。

Syed Asim Hussain, provides an insight into the resilience of Hong Kong and its people. Listen, on repeat, to the BBC World Service's Newsday programme to discover more. (06:43).

"This business is in my blood and in my bones. My brother and I started working in my father’s restaurant when he was just 12 and I was just 11. Even at that age, I knew this business was all about looking after your customers and that’s always been how I’ve seen it."

Carbone位於中環蘭桂坊雲咸街，是一間來自紐約的意大利菜餐廳，餐廳裝潢以五十年代的紐約懷舊風格為主題。紐約總店榮獲米芝蓮一星，而香港店則是海外第一間分店。

"Something we explain to our guests with a lot of pride is how special the region of Punjab is, because it spans both Pakistan and India, and yet there is an amazing oneness in identity that Punjabis have.”

Buenos Aires Polo Club位於中環雲咸街，是一間以馬球為主題的餐廳。靈感源自1900年代阿根廷的高尚住宅區和私人俱樂部，餐廳內除佈置了不少油畫，更有不同馬球裝飾，甚至在洗手間亦可以聽到馬球比賽的廣播。

The trattoria, which evokes the soulful osterias and small restaurants all over one of Italy’s most beloved regions, elevates the concept of cucina povera or cuisine of the poor.

Hong Kong diners are now able to channel some of Florence's unique attractions at Associazione Chianti, a Tuscan trattoria that combines butchery and top-notch wine.

New from Black Sheep Restaurants, Uncle Desi Food & Sons is delivering your favourite Indian takeaway dishes.

Rajasthan Rifles is Black Sheep Restaurants’ first Anglo-Indian restaurant. The menu and the decor are inspired accordingly, and the result is unlike anything else seen in Hong Kong.

意大利佛羅倫斯風光綺麗，物產豐饒，不知當地美食是甚麼風味？米珠蓮最近拜訪灣仔的意菜小館Associazione Chianti，終於可一嚐當中的滋味。

New to The Peak, Rajasthan Rifles is a delightful play on an Anglo-Indian mess hall, serving moreish mulligatawny soup, slow-cooked mutton with milk buns and paneer tandoor.

Viu TV採訪Associazione Chianti，位於灣仔船街的佛羅倫斯托斯卡尼小餐館，內容介紹托斯卡尼其實是大眾絕不陌生的佛羅倫斯中部，以最精簡而優質的食材炮製出一道道非同凡響美饌。

In 2012, one of the city’s most successful restaurant groups, Black Sheep Restaurants was founded by Syed Asim Hussain and Christopher Mark as they opened Boqueria, which is where Buenos Aires Polo Club now stands.

A lesson on picking the best players, starting fresh, and fixing errors. Taste Buds talks to Butter, Black Sheep Restaurants online cake shop, for the secrets to success.

Pakistani food gets the recognition it deserves thanks to Hong Kong’s New Punjab Club, helmed by Chef Palash Mitra.

Belon and New Punjab Club retain their Michelin Stars in the 12th edition of the Hong Kong Macau guide. 16 restaurants receive new stars, including 2 new three-starred restaurants, 3 new two-starred restaurants, and 11 new one-starred restaurants.

Christmas has come early this year, kids: Black Sheep Restaurants' steakhouse La Vache! have just announced that their juicy entrecôte steaks will soon be available in sandwich form for the very first time.

以其大膽創新的新派中菜作招徠之粵菜餐廳口利福，除了環境設計充滿香港舊時代情懷之外，由行政主廚Jowett Yu主理的中菜同樣別具特色，他善於將西方元素糅合於傳統中菜之中，設計出多道玩味菜式。

According to Alesbrook: ‘Once you taste Sri Lankan food, you will realise it’s different from Indian food. It’s much lighter, more fragrant, the ingredients are fresher, and we use less seasoning and spices.

Black Sheep Restaurants旗下人氣法式扒房La Vache! 以招牌USDA Prime頂級美國肉眼牛扒及香脆炸薯條掛帥，自開業以來一直受到大家喜愛。在本地也可品嚐法式料理，一於帶同摰友度過一天輕鬆的巴黎假日。

提起 Tuscany 區，大家可能有點陌生，但「文藝復興之都」佛羅倫斯正是位於那裡。最近小餐館 Associazione Chianti 在灣仔開業，將意大利中部美食帶來香港，除了供應富鄉村風味的佳餚，餐廳還從意大利進口多款葡萄酒，意大利菜 fans 不能錯過！

Maison Libanaise’s Feast de Noël menu has everything you need for a comforting Christmas meal along with a few uniquely Lebanese flavours and additions. Served sharing style, this feast is best enjoyed with family and friends.

城中主打意大利菜的餐館不少，但以佛羅倫斯小城滋味作招徠的卻不多。在船街開業不過兩星期多的Associazione Chianti，就希望營造一種「有如步進祖母家中般親切」的佛羅倫斯家庭，以簡單烹調方法，創作不做作或過分雕琢的簡單菜式。

Risks, rewards, riches? Restaurant industry leaders talk about the ins and outs of investing in their world.

Black Sheep Restaurants has been on a hot streak this year. And with its latest opening, Associazione Chianti, throwing open its Wan Chai doors next week, the brand will likely have another winner on its hands.

At Associazione Chianti, the simple, honest ingredients are indeed the focus, and Executive Chef Josh Stumbaugh strives to capture the essence of Tuscany’s cucina povera using the finest local, seasonal ingredients to create dishes that are packed full of soulful flavour.

本地法式扒房La Vache!將於11月17日（日）、12月15日（日）及2020年1月12日（日）推出「Ledimanche à Paris周日早午餐」，讓客人度過愜意的中午時光。主菜有招牌USDA Prime頂級美國肉眼牛扒及無限量供應的香脆炸薯條。不能錯過的還有新增的芝士拼盤，包括布里芝士和康度芝士。

If you’re looking for a great Japanese restaurant for some late-night “snacks”, Fukuro is an izakaya-style restaurant – opened in SoHo by Black Sheep Restaurants – that serves light Japanese dishes paired with refreshing cocktails.

Chôm Chôm is a stalwart of Hong Kong’s unpredictable dining scene and manages to ensure consistent quality of food and reliable, friendly service throughout the sheer volume of customers.

Much like all Black Sheep restaurants, Associazione Chianti hits the authenticity nail on the head, delivering a concise menu of Tuscan-inspired favourites.

A glass of Chianti, a steak and good company spell pleasure in a way that’s most fundamental to Florentine food culture — a tradition that Associazione Chianti captures here with authenticity and soul.

Black Sheep Restaurants, the group behind some of Hong Kong’s most popular eateries such as Belon, New Punjab Club and Maison Libanaise, revealed three new ventures just this week, making their food more accessible than ever.

Bernard Mills, Cathay’s head of customer experience, says Black Sheep Restaurants was chosen because its stable of restaurants offer a wide range of cuisines and international flavours.

Turn left onto Peel Street in SoHo on any given evening, and you can expect to encounter a sidewalk crowd ready and waiting to dine at Chôm Chôm, a popular fixture of the Hong Kong restaurant scene. It’s a palpable energy that new chef John Nguyen thrives on.

美式意大利菜餐廳Carbone為慶祝進駐香港5周年，推出一連串慶祝活動，當中包括餐廳的經典4道菜午市套餐和由米芝蓮大廚Mario Carbone炮製的5道菜晚餐。

Since opening in 2013, Chôm Chôm seems to have been perpetually busy, with diners spilling out onto the steps outside the restaurant, sipping on their curbside beers in true Hanoi-style.

T.Dining by Hong Kong Tatler will present Off Menu, a three-day pop-up festival of food, drink, and entertainment held at The Peak Galleria.

工業風居酒屋，給大家一個下班後放鬆的一個好選擇，相約朋友同事們一聚，品嚐美酒佳餚。

Born in Taiwan. Raised in Vancouver. Trained in Sydney. Jowett Yu is a citizen of the world, so it’s not surprising that he ended up cooking in Hong Kong.

Calvert’s fun yet precise cooking has helped establish his Parisian neo-bistro Belon as an essential part of the new Hong Kong dining scene.

Rajasthan Rifles excels as an all-rounded establishment with consistent execution for its casual-fine dining offerings.

酒吧式越南餐廳，每款菜式各有獨特驚喜，全新演繹河內特式美饌。

Modern izakaya Fukuro serves up an off-menu Wagyu sando that makes a delicious snack for those looking to stave off hunger while sipping a highball before dinner.

At Le Garçon Saigon, find a slice of Vietnam in this restaurant that has acclaimed citywide recognition for its charm and substance.

BELON是位於蘇豪一間新派法式餐館。開業初期的BELON，餐館接二連三面對不同的挫敗，包括：大量負評、很少顧客，甚至令餐廳出現虧損

From samosas to butter chicken to keema pau, everything on the menu was tempting and none of the dishes disappointed.

“The New Punjab Club is an artful, immersive, transporting, cinematic experience in the guise of a newfangled tandoor grillhouse.”

Black Sheep Restaurants' New Punjab Club is one of the city’s most beloved destinations always counted on for a rollicking good time. At its helm is chef Palash Mitra, who knows a thing or two about entertaining in style – the Punjabi way.

“There’s one thing to be said about Black Sheep Restaurants – they don’t seem to shy away from experimenting with super-niche cuisines. And the Anglo-Indian cuisine on offer at one of their latest restaurants, Rajasthan Rifles, is as niche as it gets.”

“A majority of our customers are regulars who eat at the restaurant three or four times a week.”

Black Sheep Restaurants成立背後，亦因Asim前途一片光明。在美國金融界打滾四年後，他決意回港，用盡一切方法籌錢，以100萬美元創業，「香港係我嘅家，我想喺香港開一間餐廳」，簡單直接說出放棄筍工的理由。

While the interior of the restaurant proper has mucho macho accents, its kitchen space is decidedly more feminine, a clear sign that Angie Ford, its Canadian head chef, is intent on making her mark in this relatively chap-dominated field.

In December 2018, Asim became the youngest restaurateur in the world to hold two Michelin stars—one each for neo-Parisian bistro Belon and New Punjab Club, the world’s first Punjabi restaurant to be awarded the coveted accolade.

Many say that ambience is just as important as the actual food at a restaurant, and we think that Rajasthan Rifles gets perfect scores in both respects. The expert storytelling that has spun a colonial background into the eatery’s nostalgic menu makes for an unforgettable dining experience.

Still in his early 30s and after just three years of his neo-Parisian bistro inspired by the dynamic food scene of the 11th arrondissement, chef Daniel Calvert has already captured the hearts and stomachs of Hong Kong natives and visitors.

"What Taqueria Super Macho does is offer up something a little different in our restaurant-saturated city. The well-researched, laid-back vibe is perfect for any day of the week, its flavours are big and its prices are right."

Hong Kong’s superstar restaurant group has swept in for a heroic effort at giving the city the taqueria it deserves — “one for the fans,” according to Black Sheep Restaurants co-founder Christopher Mark.

Black Sheep Restaurants co-founder Hussain learnt the trade from his restaurateur father. We asked the two to sit down for an on-camera discussion about legacy, duty and passing the baton.

Executive chef Daniel Calvert gives us the secrets behind his key signature creations.

Chef Ford is a Canadian who’s worked all over the world, most recently in Sydney. She was also Top Chef Canada winner René Rodriguez’s sous chef on Iron Chef Canada in 2018.

We got co-founders Chris and Asim to sit down to chat about these three diversely different concepts, and how they approach opening all within such short intervals.

"I cannot remember when my friends and I ate with such joyful abandon as at our recent meal at Hotal Colombo."

A pair of his father's old tandoor ovens helped Hong Kong restaurateur Asim Hussain achieve a dream – the world's first Michelin star for a Pakistani restaurant, an accolade he hopes will fire interest in the country's often overlooked cuisine.

Asim talks about how New Punjab Club became the first Pakistani eatery to earn a Michelin star.

"The menu at Osteria Marzia showcases coastal cuisine from the southern Italian regions, from Campania to Amalfi and Puglia to Southern Sicily. The international influences in flavours and ingredients are seen in such selections as crudos, salads, pastas and grilled main courses."

The 11th edition of the gastro guide was revealed this afternoon at an event honouring the biggest talents in the restaurant industry. New one-star additions include French restaurant Belon, as well as New Punjab Club, the first Pakistani restaurant to win a star in Hong Kong.

"Make sure you come hungry because you will want to try as much as possible from the menu. We left vowing we’d be back and we mean it!"

"Celebrating the colourful, vibrant food culture of Sri Lanka, where casual eateries flourish on the streets all over Colombo, Hotal Colombo mimics the roadside eateries frequented by locals, offering snacks, quick bites, and a gathering place to unwind throughout the day."

"New Punjab Club on Wyndham Street in Central pays homage to the cuisine of post-colonial Punjab, a province shared between India and Pakistan."

"This year's favourite goes to Black Sheep Restaurants' modern Soho izakaya, which impressed readers with its electric atmopshere, solid execution of fun Japanese fare by chef Shun Sato, and refreshing whisky highballs."

New Punjab Club and BELON are featured in T.Dining's 20 Top Restaurants in Hong Kong.

Chef Daniel Calvert of BELON shares his favourite spots in Hong Kong, from Cantonese suckling pig to where he gets his banh mi deliveries from and more.

"Black Sheep Restaurants has grown from beginnings in one tapas house 6 years ago to a group that now owns 20 hotspots across Hong Kong. Here, find out how their underdog mentality helped them build a culinary empire."

"The Greek concept is a first for the local restaurant group. The new 50-seat restaurant is separated into two adjacent shop fronts, each representing the legendary Greek god and goddess. Designed by Sean Dix, the interiors pay tribute to a traditional Greek taverna with domed ceilings over the dining room equipped with an open courtyard at the back for al fresco options."

"Upon entering Ho Lee Fook it’s almost impossible to head down the stairs to the restaurant without taking the time for a quick photo, or even better, a boomerang. The lucky cat wall epitomises the restaurant’s modern and quirky take on Chinese cuisine, and may just be our favourite thing about the place – second only to its famed short ribs."

"The atmosphere at Canton Disco is every bit as energetic and opulent as the surrounding EDITION hotel. This restaurant pays tribute to the infamous Kowloon discotheque of the same name — Hong Kong’s quasi-answer to Studio 54 — with an uproarious 80s soundtrack and setting reminiscent of a banqueting hall hopped up on acid. But whereas the atmosphere is wonderfully ridiculous, Canton Disco’s cuisine — traditional Cantonese fare executed using premium produce — is precise and sophisticated."

Foodie invited Chef James Harrison of La Vache! into the kitchen to teach them how to cook the perfect steak at home.

餐飲集團Black Sheep Restaurants自2012年於香港創立，旗下擁有17間餐廳。其創辦人Syed Asim Hussain指出，過往曾有外賣平台邀請集團的餐廳加盟，他都一一拒絕。他認為，外賣服務不只是把食物送到食客手上。因此，Hussain決定推出外賣應用程式及網站Black Sheep Restaurants GO，自營團隊提供免運費的外賣服務，外賣的服務範圍只覆蓋堅尼地城至跑馬地一帶。他揚言，即使生意因此有虧損，也會堅持集團提供自家的外賣服務。

"I think it’s fair to say one of the most successful stories of the past few years is the Black Sheep Restaurants ’ one. How do you grow, in only 6 years, from being an underdog to being the leader on your market? That’s the exciting secret have been trying to unlock by discussing with Christopher Mark and Syed Asim Hussain, Co-Founders and Managing Partners of the group."

"Go-to Neapolitan pizzeria, Motorino, is already a popular spot for families, but now there’s another reason for little diners to head there, as the Wan Chai branch is now offering children’s pizza parties where mini-chefs can create their own masterpiece using the restaurant’s wide variety of traditional Italian toppings."

Featuring BELON, ho lee fook, La Vache!, New Punjab Club and Le Petit Saigon.

Featuring New Punjab Club and Motorino.
"This post-Colonial inspired Punjabi restaurant serves up street food favourites elevated with premium ingredients and refined plating in a jovial and lively atmosphere."
"Motorino is famous in particular for their tasty Brussels Sprout pizza. Before your turn your nose up, it might sound like a weird combination – and usually the best pizzas are – but believe us when we say it’s truly delicious."

"Burger Circus brings in crowds for its juicy burgers, cute vintage aesthetic, and of course, its shakes. With its diner-style vibe, shakes at Burger Circus are served in a tall glass with a cherry on top, so it serves Hong Kong well for an Instagrammable photo-op."

本港餐飲集團Black Sheep Restaurants由Syed Asim Hussain和Christopher Mark創辦，Asim是居港巴基斯坦籍港人，他和拍檔連續兩年被評為「年度最佳餐廳老闆」，對員工關懷備至，設應急基金和提供免息貸款、與員工一齊划龍舟，留住一班好員工，更在7年間開設18間多國菜餐廳，大多選址在地段昂貴的港島區，以不同國家的特色菜做招徠。

喜歡只在晚上才醒來的日本居酒屋，不是因為我「喜愛夜蒲亅，而是入座那刻我肯定處於放低工作的放鬆狀態。

"An Argentinian steakhouse styled as an Edwardian Era ‘elite members-only’ club, Buenos Aires Polo Club is a cosy yet elegant venue to tuck into some juicy steaks."

"Warm and inviting, La Vache’s Parisian bistro-inspired décor, seen in its red leather seats and colourful wall murals depicting the Seine and a French opera theatre, makes it ideal for romantic meals."

在香港雖然賣薄餅的快餐式連鎖店很多，但要找到一家正宗的意大利薄餅其實也不難，尤其是在中環蘇豪區這個多文化聚匯點，而當中藏於窄巷、電梯旁的這家 MOTORINO 就是其中一家代表。

"The famed New York pizza chain's first outing in Hong Kong has proven to be a successful one, serving up a stripped back menu of classic pizzas (along with a couple of delicious oddities). If you're getting bored of your margherita, opt for Motorino’s prosciutto di parma pie as the saltiness of the ham balances out the scorched crust flavours and adds an extra layer to the dish."

"Since arriving in Hong Kong, Calvert has developed an appreciation for Asia’s conventional and unconventional ways of enjoying good food. The master of French cuisine with a local twist shares his top tips for hosting the perfect dinner party and gives a shout-out to his favourite fellow chefs."

"Expect a more formal experience at Buenos Aires Polo Club compared to the rest of the establishments on this list, with proper and somewhat ceremonious service. The heavy morcilla is an Argentinian specialty you might want to try here, or the unctuous grilled bone marrow with oxtail-Malbec jam. If you’re not hot on the meat, go for the fully loaded baked sweet potato with sour cream and Manchego cheese."

"Bread is an important part of Indian cuisine, with more than 30 different varieties to choose from. Chef Palash Mitra from New Punjab Club gives us a rundown of the most popular types, and declares his personal favourite."

"It is always exciting to see what Black Sheep Restaurants are going to do next. And they do not disappoint with Fukuro, their 18th eatery in Hong Kong. This modern izakaya, which is next door to Ho Lee Fook, is the group’s first Japanese venue."

"For the first time, Black Sheep Restaurants are rolling out the Black Series – a week-long celebration of dining across 18 eateries. Signature menus and dishes will be offered at exceptional value, and the group’s walk-in restaurants will, for the first time, be taking bookings for parties of two to six, for one promotional week only."

HYPEBEAST: 全新日系型格居酒屋 Fukuro 進駐中環
門面以和風木製門面加上暗黑的設計，門口只有「Fukuro Izakaya」字樣的鐵牌，以及一盞有貓頭鷹圖案的圓燈，而店名「Fukuro」就是貓頭鷹的意思。店內昏暗的氣氛加上以非常日系的木質雅致裝潢，讓人有如置身在日本的感覺。同時為了迎合一眾夜貓子，Fukuro 沒有設關門時間，好讓大家能夠吃得盡慶！

"Reopened in 2017, the hotel has moved its lobby upstairs to make room for a new centrepiece: Italian restaurant Osteria Marzia. Deep-blue tiles and fresh seafood displays offer a taste of the Amalfi Coast on Victoria Harbour and an introduction to the maritime theme that runs throughout the hotel."

"Co-founder of Black Sheep Restaurants and a chef by training, Christopher Mark candidly shares his parenting tips while he and his daughter Parisa, 13, created an off-menu strawberry lattice pie at the company’s central kitchen."

"We speak to Tamara Amaya, the Argentinian sommelière at one of our favourite steakhouses, Buenos Aires Polo Club, who moved to Hong Kong in 2014 for a notable stint at the Four Seasons’ Pony Line lounge prior to moving to Polo Club. Here are her thoughts on wines and the world’s end…"

餐飲集團 Black Sheep Restaurants 的合伙人之一 Christopher Mark，就儲了最少一千把餐刀，集團開設阿根廷扒房 Buenos Aires Polo Club，他將自己在世界各地買來的餐刀，拿來讓客人使用，我們找來這刀癡，看看他的愛刀故事。

"Despite being better known for its restaurant, the bar at Buenos Aires Polo Club deserves its share of the spotlight. A classy place to sip a well-made drink, there’s a particularly good range of fernet cocktails on offer as well some surprisingly good non-alcoholic ‘teetotallers’. Thursday night’s Buenos Aires Rock Club event is also not to be missed."

"Black Sheep Restaurants co-founder and culinary veteran Christopher Mark got his hands on his first knife by chance at an early age. Decades later, he continues to collect exquisite blades from around the world as he expands the restaurant empire with his team."

Shun Sato, the head chef at Soho izakaya Fukuro, shares his favourite spots for drinking and dining in the Japanese capital.

"With high-quality food and drinks and well-managed concept, Fukuro has proven an early success in the neighbourhood. As one of Black Sheep’s strongest openings to date, it has the potential to be the hottest destination on this side of Elgin Street since Ho Lee Fook."

"Black Sheep Restaurants opens its first Japanese izakaya, Fukuro, bringing the intoxicating energy of Tokyo after dark to Hong Kong."

"The hard working folks in the hospitality industry are ironically the people who don’t get much time to feed themselves. Head Chef Bao La at Le Garçon Saigon talks about the importance of a good family meal."

"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."

"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."

“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."

"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."

"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."

“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.”

“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.”

“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."

“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.”

"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."

"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."

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

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

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

"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)."

"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."