Taiwanese celebrity chef André Chiang and entrepreneur Syed Asim Hussain of Hong Kong’s Black Sheep discuss their impressive culinary journeys and the future of gastronomy
What does innovation look like when you are at the top of your game? For celebrity chef André Chiang and entrepreneur Syed Asim Hussain, it only gets better.
Taiwan-born Chiang is a familiar name to gourmands internationally, thanks to the world-famous restaurants that he has either started, led or had creative input. They include two Michelin-starred Raw in Taipei and two Michelin-starred Restaurant André in Singapore, which has since closed. He is also the only Chinese chef to rank in the World's 50 Best Restaurants since the list started in 2002 and remains one of the top 100 chefs in Michelin’s books.
Read more: André Chiang on creating culinary masterpieces that he wants to introduce to the world
Hong Kong-based Asim followed in his restaurateur father’s footsteps and built Black Sheep from the ground up in under a decade. With nearly 40 restaurants around Hong Kong—two of which have two Michelin stars each—Asim’s restaurant empire is one of the city’s most diverse and influential.
The pair got together to share their insights on innovating for the future and why business can be emotional at the Tatler Gen.T Summit 2023. Here are a few of the key takeaways.