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Syed Asim Hussain On Building A Restaurant Empire And What's Next For Black Sheep Restaurants


Hussain, dressed in his signature thin-knit black turtleneck and carrying a water bottle marked with the logo of Batman, says he knew even in January of last year that the coronavirus was going to take a devastating toll on the industry. He quickly drew up a playbook of safety protocols, which he distributed freely to restaurants around the world, an example of restaurateurs banding together that was hailed by international media including CNN and
The New York Times. That a man with a self-avowed desire to save the world would wind up contracting the virus was a cruel irony, particularly for someone who had worked so hard to keep businesses open and his financially strapped workers employed successfully thus far. ....

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The People in Asia Shaping The Future Of Food According To 50 Best's 50 Next List


Louise Mabulo of The Cacao Project
Gamechanging Producer Louise Mabulo is a chef and the founder of The Cacao Project, an initiative that seeks to help farmers work sustainably and make a profit. The social venture came about following a typhoon in Mabulo’s home of San Fernando, Camarines Sur in 2016 when Mabulo, just 18 at the time, saw the impact of the typhoon on farmers’ livelihoods. Identifying that cacao plants were among the few crops still standing post-typhoon, her disaster relief assistance stretched into the longer term as she encouraged the planting of more resilient crops. The Cacao Project has helped more than 200 farmers plant 80,000 trees across 70 hectares to date and Mabulo hopes to extend her scope of work to include a series of chocolate products. In addition to her agriculture advocacy, Mabulo runs The Culinary Lounge, a farm-to-table kitchen space, which hosts workshops, pop-up dinners and other events. ....

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The Rising Stars Of Hong Kong's Dining Scene And What They're Doing Now


22 Ships may be a stalwart on the dining scene, having opened in 2012 (a lifetime in Hong Kong restaurant terms), but thanks to newcomer Oviedo, it s not a place that has faded into the background. Since arriving in 2020, the Spanish native has given the tiny bar a new lease of life, with a thrilling menu that holds onto just the right amount of tradition. His infectious energy adds much needed buoyancy to the dining industry make sure you grab a seat at the bar to watch the chef in action and to find out more about the esoteric ingredients and preparations behind his signature dishes.  ....

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