The recipe to keeping the creative flame alive

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.

Above Chef André is the mastermind behind owner of five fine dining restaurants including Restaurant André (Photo: Billy Chan/Tatler Hong Kong)

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.

Above Syed Asim Hussain is the founder and principal of Black Sheep, which has nearly 40 restaurants in its portfolio. The company was a hospitality partner of the Tatler Gen.T Summit 2023 (Photo: Billy Chan/Tatler Hong Kong)

On motivating massive teams

With multiple restaurants and F&B establishments under their belt, both Chiang and Asim manage large teams. Asim’s Black Sheep set the standard for F&B staff welfare during the pandemic, when he funded their trips to return to their home countries. “My main responsibility is that I’m looking after people in my charge,” he said. “Sometimes it’s butterflies and rainbows, sometimes it’s also firmness and fairness and giving encouragement. It’s about making sure that all of us are moving forward in the same direction and keeping everyone aligned. I’m a big culture person. Culture over strategy, any day of the week.”

Known for his precision, Chiang, who was formerly head chef of the three-Michelin star restaurant Le Jardin des Sens, added, “You don’t manage and motivate your team. You manage their goals and then you motivate their dreams. They need to find purpose in what they do. You need to know what and who they want to become. They need to know that every single day, they’re moving closer to their dreams.”

You don’t manage and motivate your team. You manage their goals and you motivate their dreams. They need to know that every single day they’re moving closer to their dreams

- André Chiang -

A summary of the panel between Andre Chiang and Syed Asim Hussain (Infographic: Thoth)

Above A summary of Chiang and Asim’s panel at the Tatler Gen.T Summit 2023 (Infographic: Thoth)

On keeping things fresh

When asked about how he continues to innovate, Chiang said, “I believe that every restaurant should change the dynamic of the industry and move to inspire the younger crowd. So, we never repeat the same concept in each continent.

“As an entrepreneur, creativity is about finding better solutions. If your creativity is not solving any problems or not providing any solutions, it is not creative. If your life is tough, if your job is boring, maybe it’s time to be creative.”

I’m a big culture person. Culture over strategy, any day of the week

- Syed Asim Hussain -

On the life behind the glamour

As a testament to the emotional journeys that restaurateurs embark on in the F&B industry, Asim said, “Often we get paid back with gratitude, acclaim and love—but not always. Sometimes the feedback from critics or guests is a little tough. We get accused of being inauthentic or disconnected, and it’s tough [to hear that]. This is as much an emotional business for us as it is for our guests.”

The Tatler Gen.T Summit is sponsored by Standard Chartered Private Bank, Mercedes-Benz Hong Kong and MTR Lab, organised in partnership with M+, Regent, Black Sheep and Cathay Pacific and supported by Brand Hong Kong, Hong Kong Tourism Board and InvestHK.

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Topics

Tatler Gen.T Summit Andre Chiang Black Sheep Restaurants Syed Asim Hussain Food and Beverage Hong Kong Taiwan Chef Restaurant F&B Food

Tatler Asia

The recipe to keeping the creative flame alive, according to restaurateurs André Chiang and Syed Asim Hussain

On motivating massive teams

On keeping things fresh

On the life behind the glamour