“A majority of our customers are regulars who eat at the restaurant three or four times a week.”

Black Sheep Restaurants成立背後，亦因Asim前途一片光明。在美國金融界打滾四年後，他決意回港，用盡一切方法籌錢，以100萬美元創業，「香港係我嘅家，我想喺香港開一間餐廳」，簡單直接說出放棄筍工的理由。

While the interior of the restaurant proper has mucho macho accents, its kitchen space is decidedly more feminine, a clear sign that Angie Ford, its Canadian head chef, is intent on making her mark in this relatively chap-dominated field.

In December 2018, Asim became the youngest restaurateur in the world to hold two Michelin stars—one each for neo-Parisian bistro Belon and New Punjab Club, the world’s first Punjabi restaurant to be awarded the coveted accolade.

Many say that ambience is just as important as the actual food at a restaurant, and we think that Rajasthan Rifles gets perfect scores in both respects. The expert storytelling that has spun a colonial background into the eatery’s nostalgic menu makes for an unforgettable dining experience.

Still in his early 30s and after just three years of his neo-Parisian bistro inspired by the dynamic food scene of the 11th arrondissement, chef Daniel Calvert has already captured the hearts and stomachs of Hong Kong natives and visitors.

"What Taqueria Super Macho does is offer up something a little different in our restaurant-saturated city. The well-researched, laid-back vibe is perfect for any day of the week, its flavours are big and its prices are right."

Hong Kong’s superstar restaurant group has swept in for a heroic effort at giving the city the taqueria it deserves — “one for the fans,” according to Black Sheep Restaurants co-founder Christopher Mark.

Black Sheep Restaurants co-founder Hussain learnt the trade from his restaurateur father. We asked the two to sit down for an on-camera discussion about legacy, duty and passing the baton.

Executive chef Daniel Calvert gives us the secrets behind his key signature creations.

Chef Ford is a Canadian who’s worked all over the world, most recently in Sydney. She was also Top Chef Canada winner René Rodriguez’s sous chef on Iron Chef Canada in 2018.

We got co-founders Chris and Asim to sit down to chat about these three diversely different concepts, and how they approach opening all within such short intervals.