Cover A decade of the Black Sheep Family Fund: from signature dishes to citywide activations, Hong Kong’s hospitality movement raises a glass to community
A decade of the Black Sheep Family Fund: from signature dishes to citywide activations, Hong Kong’s hospitality movement raises a glass to community
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Black Sheep’s charitable arm marks a decade of direct aid, food drives and citywide initiatives that show hospitality’s role beyond the dining room
The Black Sheep Family Fund, the charitable arm of Black Sheep Restaurants, turns ten this year. Established in 2015, it was designed to provide direct support for staff, partner with local charities and respond quickly to crises.
In its first decade, it has contributed more than HK$10 million in grants and donations, making it one of the more quietly influential initiatives in Hong Kong’s dining world.
The anniversary is being marked not with a single gala, but a sequence of citywide events that invite public participation.
From September 15 to October 15, each restaurant in the group will highlight one dish, be it chef Alyn Williams’ three yellow chicken at Magistracy Dining Room, Luca Marinelli’s iwashi toast at Salon des Refusés, or Mina Güçlüer’s baba au rhum at Belon, with proceeds going directly to the fund.
Above The iwashi toast at Salon des Refusés
Above A mango version of the baba au rhum at Belon
The iwashi toast at Salon des Refusés
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From September 15 to 21, collection points at Maison Libanaise, Grand Majestic Sichuan, Le Garçon Saigon, La Vache Tsim Sha Tsui and Falcone at The Peak will receive donations of non-perishable food, with a target of one ton for Feeding Hong Kong.
On September 18, Rajasthan Rifles on The Peak will host an invitation-only cocktail event, alongside entertainment from Black Sheep team members and contributions from new openings on The Peak.
Above Rajasthan Rifles and chef Palash Mitra will host an invitation-only dinner at The Peak on September 18
Rajasthan Rifles and chef Palash Mitra will host an invitation-only dinner at The Peak on September 18
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Then, on October 19, a new Peak Pizza, opening at Exchange Square for this initiative, will hand out complimentary slices between noon and 3pm, with donations encouraged for Feeding Hong Kong.
Meanwhile, across all restaurants, a HK$1 donation added to each bill will be matched by Black Sheep, directing further funds to Feeding Hong Kong.
The programme underscores what the Fund has always been: a framework for practical support, rooted in the everyday mechanics of hospitality, and one that extends the reach of a restaurant group into the city it feeds.
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
