• Henry and Chef May Chow present “Spice up Henry”

    The city’s favourite American grill, smokehouse and butcher concept located at Level Five of Rosewood Hong Kong, HENRY will join forces with Rosewood PlaceMaker and internationally renowned local chef MAY CHOW to present their first menu crossover: “Spice up HENRY”, a  Hong Kong inspired American steak-house menuon 8 December (Thursday).

    Rosewood’s PlaceMaker programme promotes the harnessing of local culture through bespoke experiences, bringing an authentic feeling of affinity and belonging. After debuting her mooncake creation with Rosewood to re-imagine the timeless tradition into a modern classic, Chef May partners with Chef Mario for a one-night-only dinner collaboration. She continues to take a modern approach to Chinese Cuisine and introduces locally made produce and spices, including fermented bean curd from Hong Kong’s century-old Liu Ma Kee family, and green Sichuan peppercorn from Yuan Heng Spice Company in her Central neighbourhood to spice up the collaboration. This four-hand dinner also pays tribute to celebrate these humble local makers, which locals might have taken for granted.

    For the special crossover menu, HENRY’s Chef de Cuisine Mario Tolentino has worked closely with Chef May to co-create a classic American steakhouse with a unique Hong Kong fare.  Highlights of the menu will include Beef Tartare with Chinese fermented bean curd by Hong Kong’s century-old Liu Ma Kee family, and pickled mustard greens; and 44 Farms Ribeye with five-spice scallion butter, black garlic steak sauce, black bean veal jus and Sichuan-style hollandaise. Dessert will feature Chef May’s signature Ice Cream Bao with corn ice cream, maraschino cherry syrup and caramel popcorn.

    The full SPICE UP HENRY collaboration menu, priced at HK$1,388+10% per guest, is as follows:

    Starter

    Chinese wind dried duck spread, smoked salt, sourdough

     

    First Course

    Razor Clams Casino
    white soy, green Sichuan peppercorn, lap cheong, lime

     

    Devilled Japanese Egg
    trout roe, XO sauce, pork crackling

     

    Second Course

    Beef Tartare
    liu ma kee fermented bean curd, pickled mustard greens

     

    Bone Marrow
    peanut & sesame chili crisp, black vinegar, spring onion

     

    Main Course

    44 Farms Ribeye 12oz

    5 spice scallion butter, black garlic steak sauce, black bean veal jus, Sichuan hollandaise

     

    Sides

    Beef Fat Shanghai Vegetable Rice
    takana, sesame

     

    Mustard Greens
    shiitake mushrooms, pastrami spice

     

    Shoestring Fries
    sand ginger, salt & pepper

     

    Beef Tongue
    daikon, ginger scallion oil

     

    Dessert

    Ice Cream Bao
    corn ice cream, maraschino cherry syrup, caramel popcorn

    For reservations and details of menu, please book online at HERE, call +852 3891 8732, or email to hongkong.henry@rosewoodhotels.com.