The luxury hotel complex is launching three new venues including a food market concept, a meat specialist, and a wellness eatery
This autumn, Tsim Sha Tsui’s Rosewood Hong Kong is kicking in high gear for its second phase of openings, expanding its food and beverage offerings with three brand new concepts set to launch later this season. These include food market-format social dining hub Bayfare Social; wellness dining hot spot Asaya Kitchen; and American steak house concept named Henry.
Located on fifth floor of the luxury hotel complex connecting to K11 Musea, Bayfare Social fills the spacious interiors with counters inspired by Europe’s bustling plazas where guests can share dishes designed and crafted by a team of experienced chefs led by chef de cuisine Alvaro Ramos, whose previous tenures covered Shanghai's El Willy and Wong Chuk Hang's Komune at Ovolo Southside. At Bayfare Social, the Madrid-native chef is set to showcase an expansive range of menu offerings that fuse traditional Spanish cooking techniques and Asian influence. Guests can look forward to all-day light dining and leisurely meal and drinks overlooking a panoramic harbour view.
Rosewood Hong Kong also presents Henry, the luxury hotels steakhouse concept. The new meat specialist venue celebrates the abundance and varieties of dry-aged heritage breeds, presented in forms of meat cuts, homemade terrines, sausages and bacon. The restaurant is led by veteran British chef Nathan Green, from Jia Group's 22 Ships, Ham & Sherry and Rhoda. At Henry, Green is set to deliver his interpretation of meat-oriented dishes prepared with live-fire grilling. Both Bayfare Social and Henry are tentatively opening in November 2019.
