The week culminates with the exclusive Black Sheep Gala at Magistracy Dining Room
Celebrating a decade in Hong Kong this year, Black Sheep Restaurants commemorated the occasion with a line-up of special events that took place over the summer. This November, the restaurant group will wrap up its ten-year anniversary with three chef collaborations before hosting the first-ever Black Sheep Gala.
To kick things off, a chef collaboration with Jacob Zuidervliet of Belon and Hirokuni Shiga of Sushi Haru will take place at Belon from November 14 to 15. The seven-course dinner (HK$1,988 per person) will showcase a combination of French and Japanese cuisines, highlighting the finest produce of the season. Guests can expect dishes such as foie gras egg custard, aged duck with umeshu glaze and sweet potato, and an ultra-high-end snow crab with Japanese rice and Yohei vinegar.
Thereafter, chef Theign Phan of Grand Majestic Sichuan welcomes British cookbook author and chef—Fuchsia Dunlop who helped guide the restaurant's culinary direction—for two nights on November 15-16. Under the guidance of Dunlop who specialises in Chinese cuisine, Phan will serve up a fiery feast (HK$1,088 per person) featuring the likes of jade heirloom cucumber tossed in chillies, Bang Bang chicken in sesame sauce with peanuts, and main courses with hairy crab and Australian spiny lobster.