‘She’d look at an egg and know it’s going to hatch in a few weeks. She’d make pickles in a huge bathtub,’ says Ho Lee Fook chef Jowett Yu of his grandmother.

在美國，鐵板燒被視為日本料理，講求烹調時的獨特表演，廚師研究各種技巧取悅食客，鏗鏘的鐵板聲、食物在空中翻騰，是讓人享受的用餐體驗。

“We firmly believe that a third party will never care about our product, the food, as much as our own team do."

Ahead of government mandates, Black Sheep released the 17-page resource online, catching the attention of CNN, Business Insider and restaurants around the world.

本地 Staycation 優惠五花八門，連香港四季酒店都加入戰團，最新推出「嚐味之旅」住宿（$2,688起），酒店首度與 Black Sheep Restaurants 合作，你可透過餐飲集團旗下的外賣應用程式 Go 點餐，餐廳便會以最穩妥的方式把食物送到客房。

那天早上與Belon餐廳大廚Daniel坐在蓮花街Fineprint cafe，默默地呷着咖啡，大家少有的沉靜。想着我們預備多月的晚餐，終歸因為疫情關係，未能在他離開香港前辦成，有點可惜。

從一個香港食客的角度而言，從此再也不能在周末走進Belon吃個懶洋洋的brunch、享受到Chef Daniel招牌的法式烤雞、令他領盡風騷的mille-feuille，就有一股無從說起的惆悵。

The preparation of the kebab is labour-intensive, with the meat being ground six times to produce the required softness.

Until 13 September 2020, Four Seasons Hong Kong will be partnering with local hospitality heavyweight Black Sheep Restaurants to offer a new, dining-focused staycation.

"We’re no longer a restaurant team,” said Black Sheep co-founder Syed Asim Hussain. “We’re a scrappy food delivery company.”

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The executive chef at Ho Lee Fook lets us in on his kitchen essentials and the recipes everyone needs to learn by heart.