Although not related to the iconic American candy bar, we couldn’t help but think of this slogan when we dined at the newly opened Henry, an American grill and smokehouse nestled within Bayfare Social on level five of the Rosewood hotel. Oh Henry! Rosewood Hong Kong Not usually fans of beef tartare, we were pleasantly surprised by how clean tasting Henry’s version is. We haven’t had a hoedown like this in ages, with dishes that speak of OTT comfort eating. There was a lot of flambé action going on tableside – and A LOT of meat. Tomahawks are great but you’ll need at least four very hungry adults to enjoy that. One guest disliked the jalapenos mixed with the meat, but I liked their slightly spicy bite. Restaurant Review: Nathan Green’s Chops Are Not The Only Things Worthy Of Your Consideration At Rosewood’s Henry By Wilson Fok January 24, 2020 Cheers are in order for the luxury hotel’s American steakhouse, as the restaurant shines bright beyond its meats Our meal began with Chef Green’s famous homemade sourdough bread, accompanied by complimentary Benton Country ham and butcher’s shop terrine ($248) with cherry and peach chutney. The baked Alaska with peanut butter ice cream, banana and condensed milk ignited under a bath of bourbon flames, but the dessert prize goes to the cornmeal soufflé with bacon ice cream. Oh hungry? Inside Henry at the Rosewood Hong Kong hotel in Tsim Sha Tsui. Well, we could have eaten at 6.30pm or 9pm, but that was inconvenient. Snake River Farm barbecued pork belly ($168) was succulent, tender and sweet. Green has relaunched his cheesecake from Rhoda, paired with tonka bean-marinated cherries. Steak

The rib-eye steak from 44 Farms in Texas, also medium rare, highlight the higher but still manageable marbling, which retains the richness in the meat thanks to the final three-month all-grain diet on the grass-fed cattle before they were turned into steaks; we would take this over wagyu any day. After the steak, you can stop right here, or have a drink and decide whether there is room for dessert. A meal for two including beverage and service amounts to HK$2,200. The Jimmy Red corn grits is a must, a creamy porridge of white corn kernels cooked down into a refreshing alternative to mash. Full for both seatings even on weeknights, Henry’s success is proof that even with a great concept and ingredients, it’s the extra effort to curate and execute a fine dining experience with close attention to details that elevates a restaurant into the upper ranks. Roasted garlic, charred corn with harissa and Parmesan ($68), fire-roasted salad ($88) and fluffy bacon-oil-infused bread are just some of the sides we tried at Henry.

This slogan comes to mind because of the sheer amount of meaty, indulgent dishes offered on the menu. Full for both seatings even on weeknights, Henry’s success is proof that even with a great concept and ingredients, it’s the extra effort to curate and execute a fine dining experience with close attention to details that elevates a restaurant into the upper ranks. Still, why does Hong Kong need another steakhouse, with a long list of reputable establishments such as as Beefbar, Grand Hyatt Steakhouse, and The Steakhouse at InterContinental Hong Kong right next door? The bird at Henry is large enough for sharing. The pumpkin succotash is beautifully prepared with Anson Mills farro. Special applause goes to the charred corn for its addictive, earthy sweetness. Henry You can see the resemblance between the two restaurants: heavy on the meats, light refreshing appetisers such as an amazing raw Hokkaido scallop and blue prawn with pink peppercorn and ginger-lime relish; and the butcher’s shop terrine served with chutney and pickles. © 2020 Tatler Asia Limited. Restaurant Review: Nathan Green’s Chops Are Not The Only Things Worthy Of Your Consideration At Rosewood’s Henry, Restaurant, $$$$, Steak House, Tsim Sha Tsui, 5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, Holt's Café's New Menu Marries Dim Sum Favourites With Afternoon Tea, New Restaurant Alert: Smoke & Barrel Will Bring American Smokehouse Barbecue To Central, How Asaya At Rosewood Hong Kong Is Adopting A Holistic Approach To Wellbeing, Chaat, Rosewood Hong Kong's Indian Restaurant, To Soft Open This May 2020, Restaurant Review: Far From Being One Note, Mono By Ricardo Chaneton Is Already One Of 2020’s Most Exciting Openings, Vote For 2020’s Best New Restaurants And Bars In The Tatler Dining Readers’ Choice Awards, The Best Cocktail Bars In Hong Kong: 2020 Edition, The Best All-You-Can-Eat Dim Sum Restaurants in Hong Kong, Bibi & Baba Brings Nyonya Cuisine To Wan Chai.

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