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Black Sheep Restaurants

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Press / News
Interviews / 03 Sep 2020
SCMP: THREE CHEFS ON DISHES INSPIRED BY THEIR GRANDMOTHERS

‘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.

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News / 28 Aug 2020
Hong Kong Economic Journal: 日美鐵板文化 料理藝術昇華

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。

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Interviews / 28 Aug 2020
MICHELIN Guide: Creative Takeaways And Deliveries: How Hong Kong's MICHELIN Restaurants Are Innovating To Adapt

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

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News / 21 Aug 2020
WOM Guide: Closed for business: How the F&B industry responds to COVID-19

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

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News / 20 Sep 2020
TimeOut HK: 香港四季酒店「嚐味之旅」送$1,000 Black Sheep 外賣美食

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。

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News / 18 Aug 2020
Apple Daily: 一場未完成的四手晚餐

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。

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News / 18 Aug 2020
Apple Daily: Goodbye Daniel Calvert

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。

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Interviews / 18 Aug 2020
SCMP: A kebab fit for a king, how the shish kebab got its name, and the kebab whose name means ‘belly full’

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

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News / 17 Aug 2020
Lifestyle Asia: Four Seasons’ latest staycation brings Black Sheep Restaurants to your room

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.

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News / 13 Aug 2020
Food & Wine: This Hong Kong Restaurant Group Wrote the Playbook For Survival

"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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News / 06 Aug 2020
RTHK Money Talk: How are F&B establishments coping with government restrictions?

A fast moving and topical business and finance show bringing you breaking business and economic news and financial market updates.

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Interviews / 05 Aug 2020
HK Tatler: Everyone Should Know How To Cook Rice, Says Chef Jowett Yu

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

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1401-1404 Universal Trade Centre 3-5A Arbuthnot Road, Central, Hong Kong
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Terms & Conditions

  • Collect one stamp for every meal with a minimum spend of HK$150 per person.
  • Stamps can only be collected when dining in the restaurants. Catering and GO orders are excluded.
  • Stamps can be collected at any Black Sheep Restaurants venue and only at the time of dining.
  • Stamps must be collected from 26 February to 31 May 2020, inclusive.
  • Only one reward can be redeemed per card. Once a reward is claimed, your card will be reset.
  • Rewards cannot be refunded, exchanged or redeemed for cash.
  • Rewards must be redeemed on or before 30 June 2020. To redeem your reward, email
  • Cards are non-transferable and cannot be combined with other cards or special offers.
  • Black Sheep Restaurants reserves the right to vary or modify any of these terms and conditions. In case of disputes, Black Sheep Restaurants’ decision shall be final and binding.

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