SYED ASIM HUSSAIN
BLACK SHEEP RESTAURANTS
Syed Asim Hussain’s career as a restaurateur reads like a modern epic, marked by resilience, camaraderie and unyielding dedication. In under a decade, he has built Black Sheep Restaurants into a gastronomic powerhouse, boasting nearly 40 establishments including the celebrated Belon and New Punjab Club which have both clinched Michelin stars, with the latter making history as the world’s first Punjabi restaurant to earn such an accolade.
For Hussain, Tatler Dining has long provided an opportunity to reflect and be proud of the group’s achievements. “Celebration was never a big thing for us ... Tatler Dining [Awards] was when we got to celebrate, and some of our fondest memories come from that,” he says, highlighting the bond of community that helped propel their collective endeavours forward, even in the face of challenges.
Hussain’s leadership extends beyond culinary innovation, having fostered a culture of inclusivity and support within the restaurant group. During the pandemic’s tumult, he spearheaded initiatives to safeguard his team’s well-being, refusing layoffs and sponsoring staff members’ return trips home. His actions speak volumes about Black Sheep’s ethos and the people who bring it to life.
When asked about the elusive formula for longevity in Hong Kong’s cutthroat dining milieu, Hussain responds with characteristic humility and foresight: “I think we are still trying to figure that out. You can ask me that one in 20 years,” he quips, acknowledging that success is an ongoing journey, rooted in integrity, purpose and a team of exceptional individuals. “I believe we have achieved what we have achieved by showing up every day, sticking to our values and committing to the work that we do and the experience we provide,” he says, adding that, for him, “There are no shortcuts”.
In Hussain’s eyes, the timeless allure of the dining scene transcends brick-and-mortar establishments, finding its essence in the spirit of diners. “They champion us, they support us, they crave high-quality experiences—and we owe our success to them.”