It's become a blueprint guide for restaurateurs around the world. At least half of what was first included is now government-mandated for all restaurants in Hong Kong.

Crisis manual has reached 30 countries, been picked up by hotel schools, retail and aviation industries.

Where does Chef Jowett Yu satisfy his food cravings? In our latest edition of Eat Like A Chef, Jowett (who’s a connoisseur of Chinese roast meats and dumplings) lets us tag along to his favourite food haunts in Hong Kong.

A resource for American chefs and restaurateurs who have looked for guidance, the document details how Black Sheep Restaurants is operating in this new landscape.

Black Series: Now or Never featuring New Punjab Club to Ho Lee Fook, and from Belon – which recently ranked as Asia’s fourth-best restaurant – to Fukuro.

Hong Kong-based business owners report on the current situation.

Chef Palash first learnt how to cook from his mother and grandmother. Now, he oversees all of Black Sheep Restaurants’ South Asian establishments: New Punjab Club, Hotal Colombo and Rajasthan Rifles.

Syed Asim Hussain discusses Hong Kong’s ban on bars serving alcohol and how the measure is impacting his business.

This is the bone, or its 10th cousin once removed, that New Punjab Club turns into the best tandoori lamb you’ve ever eaten. This by itself warrants New Punjab Club’s one Michelin star.

Black Sheep Restaurants’ co-founders Christopher Mark and Syed Asim Hussain.

坐落於中環蘇豪區的新派法式餐館 BELON 早就晉身 成為「亞洲 50 最佳餐廳」之一，實力自然不容小覷。兩年前開始掌舵的行政 總廚 Daniel Calvert 來頭十足，正是香港當今最年輕的米芝蓮星級主廚，他擅長用一些不起眼的食材做出令人耳目一新的菜式，總令人讚嘆不已。

Syed Asim Hussain, provides an insight into the resilience of Hong Kong and its people. Listen, on repeat, to the BBC World Service's Newsday programme to discover more. (06:43).