Black Sheep Restaurants
‘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.
“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。
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.