Offering meat-centric fare in luxury Rosewood Hong Kong hotel, Henry is every carnivore's dream come true. The restaurant draws heavy influences from American traditions to bring the best of Texas barbecue to the table. With woodfire ovens, charcoal grills, dry-aged heritage meats, and even an in-house butcher shop on display, the restaurant transparently showcases the amount of care and attention to detail in elevating the diner's experience to another level.
Now helmed by chef de cuisine Mario Tolentino, the new menu keeps Henry's house traditions alive with a selection of dishes perfect for meat-loving epicureans as well as pescatarians. Prepare your stomach and your mind for a shared feasting experience that includes the decadent devilled Japanese eggs ($298) served with chilli and pork crackling, sea urchin, and four grams of Amur caviar; huge balls of blue crab croquette ($258), and the flavourful Hokkaido scallop served with chipotle bourbon butter and sauce choron ($298). Raw appetisers bluefin tuna carpaccio ($268) and chef's signature steak tartare ($398) served tableside made with 44 farms tenderloin, 18-month parmigiano reggiano, soy cured egg yolk, and generous shavings of black truffle – guaranteed to delight your taste buds, as well as your Instagram feeds.