At Jean-Pierre, life is lived large, with clinking glasses, velvety banquettes, and a healthy disregard for rules.

Amid the sizzle of pizza baking in the oven at Peak Pizza shop, the chef kneads dough for the next pie. In the center stands the DJ booth, channeling energy that transforms the restaurant into a vibrant dance floor.

How do you know that a restaurant takes its steak seriously? When steak is the only main on its menu, that’s how. But we don’t mean focusing on this one dish in various cuts and cooking styles.

The Black Sheep Family Fund, the charitable arm of Black Sheep Restaurants, turns ten this year. Established in 2015, it was designed to provide direct support for staff, partner with local charities and respond quickly to crises.

Snake meat has long been a delicacy in Hong Kong, but have you had it on pizza? Falcone and legendary snake soup institution Ser Wong Fun are teaming up this September for a pie like no other.

香港新聞網9月3日電Black Sheep餐飲集團集結國際烹飪巨星，於維多利亞山頂開啟餐飲新篇章。這裡是演繹活力的文化交匯點，環球風味、大膽創意與深厚傳統在此碰撞交融。

In this week’s Hong Kong Edition, we take a look at the changing restaurant landscape up on Victoria Peak — so long, Burger King — and speak with a local piano prodigy.

Whether it’s dining, hotel stays or inimitable cultural experiences, the Asian financial centre is a destination where all the finer details matter.

Hong Kong’s food scene has been shamelessly flirting with me from across the ocean for years. Dim sum, roast meats, egg tarts and char siu. Wonton noodles, pineapple buns, egg waffles and hot pot.

連續7年榮獲米芝蓮一星的New Punjab Club，早已是香港南亞菜系中殿堂級的食府。這間由Black Sheep Restaurants集團悉心打造的旁遮普（Punjabi）餐廳，由行政總廚Palash Mitra掌舵，以其精湛的廚藝和對家鄉風味的執著，呈獻最正宗、最地道的旁遮普泥窯燒烤料理。

80後的Ar Chan，是少數的中菜行政女總廚，畢業後走上廚師之路，曾到墨爾本、新加坡兩大城市發展，工作13年後，作為獨生女的她為了家人決定回流香港，最近由高級中菜廳口利褔，再開一間摩登大牌檔，將高級中菜的元素放到這間新式大牌檔入面。

Chef Mina Güçlüer brings a Turkish flair to this stylish French restaurant with a New York jazz bar aesthetic.