JOY & MADNESS

Marking the milestone of ten years for Carbone Hong Kong, Tatler caught up with Mario Carbone and Black Sheep Restaurants founder Syed Asim Hussain to reflect on growth, storytelling through food and a decade of masochistic pursuits

By Coco Marett.

Ten years ago, the three of us—Black Sheep Restaurants founder Syed Asim Hussain, New York chef and restaurateur Mario Carbone and me—sat on one of the maroon banquettes in Carbone Hong Kong. Much of the restaurant was still a construction site, just weeks from its grand opening. At the time, Carbone was a year into running his eponymous restaurant on Thompson Street in New York’s Greenwich Village; it has since become a celebrity hotspot and one of the hardest tables to book in Manhattan. Hussain, who had just four restaurants under his belt then, now operates more than 35 and is on the brink of taking the Black Sheep brand global. Last November, we found ourselves in conversation again, in the same space—older and ever so slightly wiser; except this…

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Tatler Hong Kong (Digital) - 1 Issue, January 2025

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