Rosewood Hong Kong, Tsim Sha Tsui
last updated: 20 Mar 2020

After his days at Rhoda, chef Nathan Green is back on the Hong Kong scene with a few new tricks up his sleeves. At Henry, Green invites us to take a culinary tour of the American South — bringing to Hong Kong for the first time ingredients from Allan Benton’s bacon to 44 Farms Texas beef and Thomas Keller’s Elysian Fields lamb. Classic southern traditions are reinterpreted with gusto (don’t miss the Jimmy Red grits smothered in gravy) while carnivores can plough through a variety of cuts ranging from whisky-glazed ribeye to giant porterhouse steaks and fat-streaked beef brisket drizzled in a lush espresso sauce.

5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong