October marked the next chapter of Black Sheep Restaurants growing legacy as the prominent Hong Kong-based hospitality group opened its first outpost outside of Hong Kong with Canton Disco in The Shanghai EDITION hotel. In keeping with Black Sheep Restaurants storytelling philosophy, Canton Disco pays homage to the unprecedented mix of glamorous sophistication and primal hedonism of the legendary Hong Kong nightclub of the same name.
The 1970s and 80s in Hong Kong was an era of outrageous disco-mania and a devil-may-care attitude fuelled by Asia’s biggest financial boom and the impending end of colonial rule. Canton Disco, the epicentre of Hong Kong’s nightlife, was an experimental, avant-garde disco known for cutting-edge acts full of exotic people in outrageous outfits. It was one of the few hubs for culture and diversity in an otherwise segregated town, where all bets were off and all rules were to be broken.
“We started Black Sheep Restaurants to bring more authenticity, conviviality and storytelling to Hong Kong’s dining landscape,” said Black Sheep Restaurants Co-Founder Syed Asim Hussain. “We are now the proud flag bearers taking our collective stories, top-tier talent and steadfast community to the great dining capitals of the world as we open Canton Disco in The Shanghai EDITION.”
The restaurant is a Kowloon nightlife love story showcasing sophisticated Cantonese cuisine in an energetic and opulent setting. The riotous soundtrack reflects a glamorous era when rock ‘n’ roll gave way to disco, punk and then hip-hop ranging from Donna Summers and The Clash to Black Flag and Run-DMC. The 40-seat groovy lounge is the place to see and be seen while sipping on colourful, flamboyant disco libations updated for today’s tastes. The expert bar team uses fresh juices, premium spirits and cheeky garnishes for vibrant party-starters such as Piña Coladas, Harvey Wallbangers and Blue Hawaiians.
Chef Jowett Yu (ho lee fook, Fukuro) reimagines the conviviality of Cantonese banquet dining with a focus on seafood and roast meats for the restaurant’s 90-seat dining room with brass, green leather and dark wood accents and the five exclusive private dining spaces. The Entrée section of the menu offers dishes such as stir-fried Celtuce Caesar with crispy yuba sheets and cured egg yolk or the Dim Sum Platter of delicate seasonal dumplings. The culture of soup is deeply ingrained in Cantonese lives, and Yu’s rich, double-boiled broth forms the basis for three selections including Buddha Jumps Over the Wall: a delicacy with more than 30 auspicious ingredients.
Seafood is the king of Cantonese cooking, and fish tanks in the kitchen brim with trout,kanpachi, grouper and lobster. Yu selects live Dungeness crab from the tank and preparations include Typhoon Shelter-Style or Steamed with Egg White, Shaoxing and Chicken Oil, and he also provides his take on seafood favourites such as Stir-Fried Milk with Shrimp and Scallop or Wok-Fried Abalone with Pickled Young Ginger, Asparagus, Celery and Shaoxing.
Classic roast meats including Berkshire Black Pig Char Siu, Roast Goose or Crispy Skin Chicken are squired through the restaurant on carts with Peanut Butter French Toast providing an unexpected accompaniment. To round out the menu, an array of vegetable-focused options such as Stir-Fried Asparagus, Sugar Snap Peas, Shanghai Hairy Crab Roe, meats including Taiwanese Style Three Cup Chicken or noodles like Lamb Dan Dan Noodles, Sesame Paste, Crispy Panko.
Canton Disco celebrates an era of Hong Kong’s history when the city’s nightlife burned brightest, welcoming guests for drinks and dinner.