• Rosewood Hong Kong is now the hottest dining destination with 3 new openings

    Helmed by Chef Renaud Marin, formerly of Cochin and Upper Modern Bistro in Hong Kong, Asaya Kitchen champions artful Mediterranean and a healthy Japanese diet-inspired menu that focuses on seasonal ingredients sourced from local farmers, fisheries and artisans. Plates are infused with raw, sprouted, pickled and fermented organic ingredients in the à la carte lunch menu, while the dinner menu takes on a more detailed and elevated dining approach. In keeping with the influence of the Mediterranean diet, the wine list at Asaya Kitchen will feature an array of antioxidant-rich, organic and biodynamic wines curated by Nicolas Deneux, Rosewood Hong Kong’s Area Wine Director, Asia. The Asaya wine list takes an artisanal approach, featuring biodynamic, lighter bodied, and smaller production wines which pair well with the menu’s vegetables, fish, and grains. As pure alcohol goes against Asaya Kitchen’s ethos of healthful cuisine, the cocktail list accents finely-crafted cocktails – minus the alcohol.


    Bayfare Social has opened the doors to its namesake tapas-inspired gastro-market with Chef de Cuisine Álvaro Ramos at the helm. The vibrant, open and fast-paced social eatery serves all-day light dining, from breakfast to lunch to pre-dinner drinks and dinner; providing a casual setting for groups of colleagues, friends or family to come together for a leisurely meal or drinks and tapas overlooking the harbour.

    At Bayfare Social tapas-inspired gastro-market, guests discover a new and interactive all-day dining format like no other. Once seated, guests have the option to browse and order from the menus, but are also encouraged to explore the surrounding produce counters for dine-in and grab-and-go options. The casual and simply designed space is conducive to a buzzing social environment and offers the perfect venue to enjoy a stylish cocktail after work with colleagues, or catch up with friends over delicious tapas.


    Led by seasoned British Chef Nathan Green, Henry is a premium meat-focused restaurant that celebrates the time-honoured American steak tradition. Henry’s polished surrounds welcomes guests in an elevated setting with leather banquettes, a private dining room, and a feature bar overlooking the verdant terrace with treeline views extending to Signal Hill Park.


    In addition to the kitchen’s prized wood-fired ovens, meat enthusiasts will appreciate the various dry-aged produce stored and displayed in a meat locker. The portion of the restaurant spilling out into the plaza is Henry’s butcher shop, where his dry-aged heritage breeds, homemade terrines, sausages, bacon and other items one would expect to find at a traditional butchery will be available for purchase.