Acclaimed chef Nate Green’s new Hong Kong restaurant, Henry, is a homage to the southern steakhouse tradition.
There’s nothing like a good steak, especially as the temperature dips and we reach for soul-warming fare. But for a good steak, you also need a chef who knows his chucks from his hangers, who lives to broil, and who has beef bullion running through his veins. Enter Chef Nate Green, who Hong Kong diners will know best from his innovative Sai Ying Pun eatery Rhoda, which single-handedly put a quiet corner of Hong Kong Island on the culinary map.
At Henry, located at the Rosewood Hong Kong, Chef de Cuisine Green promises to serve up the best cuts of beef inspired by the flavours and ingredients of the US’s southernmost states, with butchery, curing and of course charcoal grilling all done on-site.
Given an infinitely elegant and masculine club feel by New York’s Parts and Labour Design, diners at this sophisticated spot can expect an abundance of rich leather, polished brass, smoky glass and cool marble, while the alfresco seating on the terrace – the perfect spot for pre-dinner Manhattans or post-meal Cohibas – offers panoramas of Kowloon.
Menus promise a reinterpretation of Southern-inspired American grill, barbeque and steakhouse classics – think 44 Farms Texas whisky and ash-aged T-bones; smoked short ribs with espresso BBQ sauce; and juicy Becker Lane Farm pork chops with heirloom carrots and pickled mustard seeds.
It’s not all red meat, with dishes like southern fried frog legs with hot sauce mayonnaise; Mac & Cheese with devilled lobster, spring onion and cotija; and Dirty Fried Rice with oysters and preserved lemon rounding out the impressive selection to perfection.
Diners will also be able to match their dishes with an extensive range of American beers, bourbons and ryes, classic cocktails laced with curated craft spirits, and drops from a wine list packed with heavy hitter labels from the Old World.
Wines worthy of raising a toast to the glorious south.
Look out for our comprehensive review in the coming weeks.
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