Open ten restaurant concepts in four short years and you’re sure to leave an impression. Hong Kong’s Black Sheep Restaurants group has managed this trajectory without compromising the quality of the individual brands or leaving a wake of destruction in its path.Co-founder Syed Asim Hussain deserves a fair portion of the praise for that feat. The Hong Kong native grew up in kitchens with his family,but it took a banking stint in New York to make him realize that kitchens were in his future as well as his past. Asim returned to HongKong and started planning the kinds of restaurants he wished existed already, (alongside Canadian Christopher Mark (Dining Concepts).Asim attributes the success of Black Sheep Restaurants’ brands to the team actually dining in their own establishments. With ten concepts spanning the globe, each packaged in immaculate detail, it is easy to see why these new restaurateurs are so comfortable to sample the merchandise.Restaurant number eleven is a new venture entirely: creating a permanentHong Kong outpost for Bangkok staple Soul Food Mahanakorn.
