Black Sheep Restau­rants

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Best of awards -

Since 2012, two names have been paving the path for fun, de­li­cious restau­rants in a mar­ket sat­u­rated with medi­ocrity. In the span of four years, Christo­pher Mark and Syed Asim Hus­sain, the founders of Black Sheep Restau­rants, have set up and sus­tained an im­pres­sive num­ber of eater­ies—in­clud­ing but not lim­ited to Car­bone, La Vache and Le Garçon Saigon—that are still buzzing to­day.

But 2016 has been a land­mark year for the duo. In the first six months alone, the group launched a series of im­pres­sive new open­ings, each with their own unique slant: Belon, Mai­son Libanaise and Buenos Aires Polo Club, serv­ing mod­ern French, vi­brant Le­banese and su­perla­tive Ar­gen­tinian cook­ing, re­spec­tively. As we went to press, the group had just added Soul Food Hong Kong—a con­tem­po­rary north­ern Thai eatery helmed by food writer-turned-restau­ra­teur Jar­rett Wris­ley—to its il­lus­tri­ous port­fo­lio of distinc­tive eater­ies. Soho seems no longer a no-go, thanks to this pair of en­ter­pris­ing food lovers who have trans­formed the neigh­bour­hood.

We’re ex­cited to see what comes next in 2017. Both clearly have a vi­sion for the fu­ture of din­ing—one that’s re­fresh­ing and can­did. They un­der­stand that dis­cern­ing din­ers these days are look­ing for venues that are laid-back but can still de­liver ab­so­lutely top-notch cook­ing. Mod­ern, un­pre­ten­tious restau­rants are now a solid part of the Black Sheep DNA, which will no doubt leave be­hind a very de­li­cious legacy for Hong Kong.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.