Home > Dining > Food > New Eats: Sunday lunch at Henry, Felix’s six-course love letter to Hong Kong and more
New Eats: Sunday lunch at Henry, Felix’s six-course love letter to Hong Kong and more

Like clockwork, we’re back with yet another instalment of ‘New Eats‘ with some delicious fuel for the start of the month. This week, we’ve assembled a selection of premium and affordable dining options, so whether you’re hankering for a limitless supply of shrimp or a gastronomic voyage through Hong Kong’s staple flavours, you’ve got options. Let’s dig in.

Hong Kong-inspired gastronomy at Felix

New Eats

Since 1928 The Peninsula has borne witness to (and been an indispensable part) of Hong Kong’s verdant cultural tapestry. To celebrate 92 years serving multiple generations in Asia’s World City, the luxury hotel has devised an entirely new menu for Felix — its Michelin-starred modern European extravaganza. Until 30 June, dinnertime guests will have the opportunity to sample the ‘Felix Experience’: an inventive and gastronomic take on six staple eats from the canon of Hong Kong-style cooking. Dishes like a cheong fun of scallop, mushroom and XO-flavoured beurre blanc (pictured above) express chef Juan Gomez’s fascination with the numerous culinary symbols which often go overlooked in the city’s fine dining scene; and may be supplemented by a cocktail pairing that’s been especially developed around four local tea specialities. (Namely: Tie Guan Yin, Pu Er, iced lemon tea and Hong Kong-style milk tea.)

Felix, 28/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2696 6778

Endless shrimp at Red Lobster Hong Kong

New Eats

A popular sight at Red Lobsters all over its US branches, the ‘Endless Shrimp’ promotion is now being unleashed upon hungry diners in Causeway Bay for a special month-long promotion. For HK$198, diners at the (in)famous affordable seafood chain can enjoy unlimited portions of “the fruit of the sea” cooked six different ways, each served with rice, vegetables and a similarly bountiful supply of cheddar bay biscuits (another Red Lobster signature). The six dishes emphasise the robust flavour of the crustacean across a range of forms: beginning with snacking-friendly morsels like popcorn or coconut shrimp, before graduating to Red Lobster’s classic oven-broiled garlic scampi or a good ol’ fashioned grilled shrimp. And if you prefer to get your carbohydrates from a chilled glass (as opposed to the tines of a fork) a free-flowing package of Stella Artois is also available (HK$98).

Red Lobster Hong Kong, 8 Cleveland Street, Causeway Bay, Hong Kong, +852 2261 2996

A new Southern-style Sunday lunch menu at Henry

New Eats

It’s clear Rosewood Hong Kong’s resident meat maestro Nate Green (formerly of Rhoda) is settling in very comfortably at Henry — his own, fastidiously crafted treatise on the various regional BBQ traditions that abound throughout the US. Now, carnivores can avoid the dinner rush and experience Green’s masterful blend of butchery, ageing, and advanced cooking technique at lunch each Sunday — complete with all-new daytime dishes which delve enthusiastically into the meatier aspects of southern comfort food.

Even those who are only minimally acquainted with the culinary trappings of Creole, Cajun and Bayou cooking are likely to come away with a full (bellied) education. From buttermilk-brined chicken (HK$248) to the dangerously-calorific Full Texan (HK$898) — Chef Nate’s riposte to the comparatively demure British fry-up — this here looks set to be a menu that’ll put a swagger into your boots and hair on your chest. Oh, and don’t forget to work in a few rounds of the Bloody Mary (HK$120) — that most drinkable of brunch-time cocktails.

Henry, 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732

New Eats: Sunday lunch at Henry, Felix’s six-course love letter to Hong Kong and more

Randy Lai


Having worked in the Australian digital media landscape for over 5 years, Randy has extensive experience in men's specialist categories such as classic clothing, watches and spirits. He is partial to mid-century chronographs and a nice chianti.


Never miss an update

Subscribe to our newsletter to get the latest updates.

No Thanks
You’re all set

Thank you for your subscription.