Henry

Tucked inside Rosewood Hong Kong, the restaurant leans unapologetically into the pleasures of the grill: smoke, fat and the slow satisfaction of a well-cooked cut of meat. The room carries the relaxed confidence of a classic American steakhouse, where the smell of the charcoal grill does as much talking as the menu. A Caesar salad prepared tableside presents crisp leaves, dressed in front of you with pork belly that carries a sweetness and caramelised edge reminiscent of char siu, an unexpected touch that nods subtly to the city around it. Then there’s Henry’s buttermilk fried chicken, golden and unapologetically indulgent, the crust audibly crisp while the meat inside stays impossibly tender. For those who came for beef, the bone-in ribeye dry-aged for over 45 days is the centrepiece: thick, deeply flavoured and cooked with the sort of restraint that allows the ageing process to do the real work. It arrives simply, letting the richness of the meat carry the moment.

Tatler Tip

Try something from the cocktail menu. Henry’s bar programme takes cues from the kitchen. They’re smoky, savoury and designed to echo the flavours coming off the grill.