Henry repositions to a classic American steakhouse with its culinary traditions

HENRY, the classic American steak and smokehouse concept at Rosewood Hong Kong, is thrilled to announce the official appointment of new Chef de Cuisine Mario Tolentino, an acclaimed chef with experiences working at the finest Michelin-starred restaurants in New York, Los Angeles, and Miami before moving to Hong Kong. He is joined by HENRY’s new Restaurant Manager James Sandberg, an industry professional who comes equipped with a wealth of experiences at the finest luxury hotels in Hong Kong since 2013. Together, they bring an exciting new take on the classic steakhouse experience at Rosewood Hong Kong.

HENRY’s new menu by Chef Mario pays homage to the time-honoured American steakhouse, inspired by the authentic flavours and ingredients of America’s most cherished culinary tradition. Here, guests can enjoy the finest contemporary expressions of butchery, meat-curing and charcoal grilling techniques demonstrated by Chef Mario.

Introducing HENRY’s new revamped menu of Classic American Steakhouse-inspired Dishes

At HENRY, Chef de Cuisine Mario Tolentino re-imagines the classic American grill and steakhouse tradition. Equipped with live-fire ovens, charcoal grills and world-class meat lockers at the butcher’s shop, HENRY provides the city’s ultimate destination for meat-loving epicureans. With a focus on various premium meats with cut options such as flank, ribeye, striploin and tenderloin, the menu also features refined American steakhouse-style raw appetisers, starters, soups, seafood, pastas, sides and delectable desserts.

With a complete full menu revamp, Henry’s new menu highlights from Raw Bar includes steak-house classic delights of Jumbo Tiger Prawn Cocktail (HK$268/3pc, HK$528/6pc) served on ice with refreshing cocktail sauce and creole remoulade and Blue Fin Tuna Carpaccio (HK$268) with pickled watermelon, garlic crisps, charred avocado, chilli peanut crisps, and a light ponzu sauce. Other new Starters include Devilled Japanese Eggs (HK$298) with chilli, pork crackling, and decadent toppings of sea urchin and 4g of Amur caviar, and Roasted Bone Marrow (HK$298) served with sourdough bread, sherry demi-glace and herb salad.

Straight from The Smoker, newly revamped dishes also include the hearty BBQ Plate (HK$458), which features a selection of some of HENRY’s most prized meats rubbed with its house BBQ rub served with the restaurant’s homemade Bloody Mary ketchup, American BBQ sauce and HENRY’s Hot Sauce. Meats include the 44 Farms beef brisket, Berkwood Farms baby back ribs, and beer can chicken.

From the Charcoal grill section, new meat options from the charcoal grill include the New York Strip 44 Farms USDA Prime Black Angus (12oz at HK$598) brushed in beef tallow – a savoury mixture of beef fat, butter, garlic, tomato paste and various herbs – and served with confit garlic and HENRY’s signature steak sauce; as well as the Ribeye 44 Farms USDA Prime Black Angus (16oz at HK$768) with black truffle veal jus and bone marrow bearnaise for those with bigger appetites.

Entrees comprise delicious and varied options of meat, seafood + pasta dishes, from the Sea Bass Piccata (HK$348) served with butter beans, pickled garlic, fried capers, preserved lemon, to the classic American Lobster Oscar (HK$898) with jumbo crabmeat, trout roe, mustard seed and chives and Squid Ink Tagliolini (HK$598), with king crab, sea-urchin, tasso ham and saffron. Enjoy hearty mains with 8 new Sides of Roasted Garlic Potato Puree (HK$88) and creamy and rich Black Truffle Macaroni Gratin (HK$268) served with black truffle cream and four types of cheeses. Elevate the gratin with supplementary Canadian lobster for an additional HK$100.

New must-order Desserts include the Coconut Cream Pie (HK$138), a light and tropical creation featuring coconut rum custard and vanilla-coconut crushed ice encased within a buttery tart shell; Sweet Corn Ice Cream Sundae (HK$138) with corn and coconut ice cream, fluffy sponge cake, caramel popcorn, and retro-style Luxardo cherries and lemon bombs; and finally, the Coffee Chocolate Cremeux (HK$138), a rich, dense and creamy tart with coffee-infused chocolate ganache in a chocolate tart shell, topped with yoghurt sorbet, cocoa nibs and popping candy.