Black Sheep Restaurants is bringing you everything you love about travel without having to leave the city, all summer long. From outdoor excursions to chic city moments, wander through the season with these curated, memorable experiences.
Few other dishes can evoke such a passionate and varied response from diners but, whether it’s religiously ordered or desperately avoided, there’s no denying the dish has helped popularise Indian cuisine globally.
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.
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.
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.
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.
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.
"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."
"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."
"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."
"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."
"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."
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.
"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."
“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.”
“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.”
"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."