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.

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.

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.

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.

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.