The Last Resort, A New Venue From Syed Asim Hussain, Is Set To Open Soon

By Jianne Soriano

A new dive bar from Black Sheep Restaurants, the F&B group co-founded by Gen.T honouree Syed Asim Hussain, will offer quality drinks and food curated by chef Jowett Yu of Ho Lee Fook and Le Garçon Saigon

Tatler Asia
Cover  Black Sheep Restaurant's The Last Resort is set to open in late fall in SoHo (Photo: Courtesy of Black Sheep Restaurants)

For the food and beverage industry, 2020 has been a roller-coaster of openings and closures, of isolation and social distancing. So it's unsurprising that the desire for a well-deserved drink is needed now more than ever––and Black Sheep Restaurants wants to provide a place of comfort in the times we're living in.

The Last Resort is their answer to that. Set to open in late autumn in Hong Kong's Soho district, the new opening aims to provide a chance for you to saddle up in a bar with friends, where a friendly face behind the bar top is offering a quick drink to wash away the stress of the day.

Co-founded by Gen.T honouree Syed Asim Hussain, Black Sheep Restaurants has always curated a distinct dining experience that tells a story about a particular time, place, culture or cuisine while celebrating the bounty of premium ingredients available locally and abroad. The Last Resort is said to be "a crumpled love letter" to the types of places Black Sheep co-founder Christopher Mark spent years sneaking into that evoke a sense of nostalgia of the old days and of simpler times.

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Above  The new dive bar will serve quality, strong drinks and fried chicken to provide much-needed comfort food (Photo: Courtesy of Black Sheep Restaurants)

This new bar promises to offer an approachable and straightforward take on drinks––serving well-made, quality cocktails such as fresh-pressed green apple juice with your favourite bourbon or cherry cola and rum. 

The strong drinks will be paired with a menu from executive chef of Ho Lee Fook and Le Garçon Saigon, Jowett Yu. As an antidote to our craving for comfort food, the focus will be on hot fried chicken––with chef Jowett elevating his signature fried chicken by using local three-yellow chicken from Hong Kong's New Territories, complete with a special blend of spices.

"A lot of the team have spent time living in Canada and have a similar nostalgia for these no-frills bars that act as a haven after long days or nights, in some cases long weeks and months, where those in the neighbourhood, those working in the industry could find a little respite," says Christopher Mark.

See other Gen.T honourees from the Food & Beverage category of the Gen.T List

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