• HENRY AT ROSEWOOD HONG KONG INTRODUCES NEW AMERICAN WEEKEND AND PUBLIC HOLIDAY LUNCH FEAST BY CHEF JORGE VERA GUTIERREZ

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    <<4th July, 2024– Hong Kong>> HENRY, the classic American steakhouse concept nestled inside Rosewood Hong Kong, is thrilled to announce the launch of its American Weekend Lunch experience led by Chef Jorge Vera Gutierrez, available every weekend and on public holidays. Priced from HK$798+10% per guest, this feast promises to elevate your weekend with new and exclusive weekend only dishes, free-flowing Champagne, and impeccable service.

    To begin, guests are treated to a delightful array of starters served to the table, including Oyster on Ice elegantly served with cocktail sauce, and the Salmon Gravlax marinated in Gin & beetroot (new for weekends only), paired with sour cream, dill, and pickles. The signature Caesar Salad is prepared tableside with anchovy and mustard emulsion, crispy croutons, and Parmigiano Reggiano, while guests can also enjoy the Smoked Clam Chowder (new for weekends only), a blend of potato, carrot, celery, crispy bacon, and extra virgin olive oil, along with Buttermilk Fried Chicken, complete with crisp butter lettuce, pickles, and spicy mayonnaise.

    For the main course, diners are invited to choose one dish from the specially crafted selection. All new weekend exclusive dish options include the Lobster Thermidor (at a supplement HK$198), accompanied by a shellfish cream reduction and gruyere, along with an herb salad; Grilled Octopus served with Romesco sauce and burnt lemon; the “Juicy Lucy”, a dry-aged double-patty cheeseburger featuring a fried egg and homemade brioche; and the Confit Duck Leg served with a runny, sunny side-up duck egg, and buttermilk waffle. HENRY’s weekend exclusive Smoked USDA Prime Rib takes the spotlight, featuring a succulent cut sourced from 1855 Farm in Nebraska, served with beef jus and horseradish crème fraiche. Add on decadent extras to complement the meal, including Bone Marrow, Maryland Crab Cake, and Foie Gras, each at an additional HK$98.

    To conclude the meal, guests can select one dessert from a trio of tempting options. The classic table-side New York Cheesecake is served with sour cream, adorned with strawberry, apricot, and blueberry jams, while the Strawberry Sundae combines vanilla ice cream with peanuts and strawberry sauce for a nostalgic treat. The Profiterole, served with bourbon whisky ice cream and topped with gooey, chocolate fudge sauce, offers an indulgent finale.

    To further enhance the lunch experience, optional free-flow packages are available. The Champagne Corner (HK$588+10% per person) includes a curated selection of Champagnes, red and white wines, beers, and mimosa on a trolley, while a premium Non-Alcoholic Free-Flow is also offered for HK$288+10% per person.

    ABOUT CHEF JORGE VERA GUTIERREZ

    Chef Jorge Vera Gutiérrez, who honed his craft at notable venues such as DSTAgE and BiBo in Spain, as well as Kødbyens Fiskebar and Aamanns in Copenhagen, now serves as the Chef of HENRY, the American steakhouse at Rosewood Hong Kong. Formerly the Chef de Cuisine of Rosewood Hong Kong’s Bayfare Social and with a culinary background rooted in traditional Spanish tapas and sustainable sourcing practices, Jorge brings his expertise and contemporary flair to the helm of the kitchen at HENRY.

    For an all-new HENRY new experience, please contact HENRY at 3891 8732 or by email at hongkong.restaurants@rosewoodhotels.com.

    <<ENDS>>

    ABOUT HENRY

    HENRY by Chef Jorge Vera, the American steakhouse pays homage to the time-honoured American steak tradition inspired by the flavors and ingredients of the country’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by his seasoned hand. Swathed in clubby, handsomely modern fittings, HENRY also showcases live-fire ovens, charcoal grills, a butcher’s shop and a meat locker, befitting its position as the city’s ultimate destination for meat-loving epicureans.

    Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

    Tel: +852 3891-8732

    Email: hongkong.henry@rosewoodhotels.com

    Website: https://www.rosewoodhotels.com/en/hong-kong/dining

    Instagram: @HenryGrillHK @jorge_veragutierrez @rosewoodhongkong

    Opening Hours – Dinner – Monday to Sunday: 6 p.m. – 10:30 p.m.

    Weekend Lunch – Saturday & Sunday: 12 nn – 2:30 p.m.

    ABOUT ROSEWOOD HONG KONG

    The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Twelve restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences, and social celebrations. The 186 luxury Rosewood Residences have been designed for residents electing short and longer-stay rentals, with a dedicated private club, along with special services and dedicated amenities.

    For more information: rosewoodhotels.com/hongkong

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