With restaurants able at long last to serve dinner, find out how some top establishments such as Ho Lee Fook have coped – and how they plan to bounce back.

甜品師 Karys Logue形容，雪糕是普及而流行的。無論何地，總是永恒不敗的甜點，為人類帶來一份小確幸。

Restaurant groups that have typically been seen as serving expats and tourists have pivoted several of their establishments to serving Chinese cuisine, featuring Ho Lee Fook and Grand Majestic Sichuan.

The menu highlights tandoor and Punjabi street food while the interiors are a throwback to the flamboyant style of postcolonial Pakistan and India.

Few things are better in life than a delightful meal, and New Punjab Club is where the magic happens. Take your pick from the a la carte menu featuring an extensive selection of Punjabi favourites.

Chef Karys Logue spends most of her days surrounded by cakes, sweets and pastries — some might even call this heaven — checking and collaborating with respective chefs on dessert menus at various Black Sheep Restaurants outlets.

ArChan Chan Kit-ying, head chef at Chinese restaurant Ho Lee Fook in Hong Kong, recalls a ‘crazy’ internship and a job in Australia where chefs quit mid-shift.

One of my favorite things about Hong Kong is how international it feels, and that is manifested in the restaurant scene. There's fine Parisian fare at Belon, and coastal Italian pastas at Osteria Marzia.

Chef Archan Chan proves doubters wrong as she recalls her first experience working in a Chinese restaurant, more than 14 years ago.

The restaurateur is honest about the things that keep him up at night, his dreams for Hong Kong, and how he keeps his mind at ease during the latest wave of the pandemic.

Luca Marinelli, head chef of Osteria Marzia, reveals how he learned hospitality at nine years old, and why Hong Kong’s humidity is good for making pasta.

Syed Asim Hussain, founder of Black Sheep Restaurants, discusses Hong Kong Covid measures and the business impact with Juliette Saly and Bryan Curtis on Bloomberg Daybreak Asia.