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    <<3rd August, 2022 – Hong Kong>> This summer, Rosewood Hong Kong’s award-winning dining outlets HENRY, the modern American steakhouse led by Chef Mario Tolentino, and one Michelin-starred modern Indian restaurant CHAAT helmed by Chef Manav Tuli, have launched limited-time premium Scotch whiskeys and cocktail creation. From a Scotch whisky pairing fit for royalty at HENRY to refreshing gin cocktails to stave off the summer heat at CHAAT, Rosewood Hong Kong is the ultimate thirst-quenching destination this season.


    At CHAAT, the restaurant’s bar team has collaborated with Hapusa Gin and Perrier to create three refreshing spice-infused cocktails to pair with Chef de Cuisine Manav Tuli’s Taste of India luncheon menu on the first and last Friday of every month, and are also available on the à la carte, from 29 July to 30 September 2022.

    Exclusive cocktails from the CHAAT x Hapusa Gin Taste of India collaboration include Marigold Sunshine (HKD150), created with Hapusa Himalayan dry gin, turmeric and ginger, Masala Sour (HKD150) with Hapusa Himalayan dry gin, bay leaf, fennel, lemon and UHT egg whites, and Himalayan Punch (HKD150) with Hapusa Himalayan dry gin, mint, cucumber, Bianco Vermouth, citrus and milk.

    For restaurant reservations, please contact CHAAT directly at +852 3891 8732 or visit https://www.chaat.hk/ for more details.



    At HENRY, whiskey enthusiasts should look forward to the perfect pairing of steak and whisky via an exclusive three-course HENRY x Royal Brackla Whisky menu available from 1 August until 1 October 2022 between Mondays and Wednesdays.

    The HENRY x Royal Brackla menu is priced at HKD3,200+10% for two guests and provides an exquisite journey into the world of Royal Brackla, a whiskey steeped in history from the renowned Royal Brackla Distillery on the Cawdor Estate in the Scottish Highlands. Founded in 1812 by Captain William Fraser, the distillery was the first Scotch whisky ever granted a Royal Warrant, by King William IV in 1833 –royalty’s own whisky, still reigning true today.

    To kick off the experience, guests will enjoy a bubbling glass of CP Royal, an appetite-whetting cocktail of Royal Brackla 12 Years, peach, calamansi and soda served in a highball glass. Chef Mario Tolentino has created a menu that showcases the smooth and complex flavours of Royal Brackla whisky, starting with an appetiser of either Hokkaido Scallop with Brackla whisky chipotle butter and smoked bone marrow béarnaise, or Roasted Bone Marrow with sweet corn relish, horseradish, black truffle and sourdough. The starters are paired with a glass of Royal Brackla 18 Years.

    For the entrée, guests are served the ultimate pairing with Royal Brackla 21 Years with either a classic 44 Farms New York Strip from USDA Black Angus, or Ahi Tuna Rossini with foie gras and black truffle veal jus. Each main is served with a side of garlic roasted mashed potato and broccolini. The decadent meal is finished with a dessert of Chocolate Mousse with peanut praline, blondie, honeycomb and pretzel, followed by a hearty clarified milk cocktail of Coffee Punch made with Royal Brackla 12 Years, coffee, tonka bean, crème de cassis, bitter and milk, and a garnish of coffee leather.

    HENRY is open for dinner daily from 5:30p.m. and for lunch on Saturday and Sunday from noon to 2:30 p.m. For reservations, please call +852 3891 8732 or email hongkong.henry@rosewoodhotels.com.


    About HENRY

    HENRY, the American grill, steakhouse and butcher concept helmed by Chef de Cuisine Mario Tolentino, pays homage to the flavours and ingredients of the classic American steak tradition. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques.  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.


    Contact HENRY

    Address: 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

    Tel: +852 3891 8732

    Email: hongkong.henry@rosewoodhotels.com

    Website: www.henrygrill.hk

    Instagram: @HenryGrillHK @chefmariotolentino


    About CHAAT

    CHAAT is the Hindi term “to lick,” and as such invites guests to transport themselves across the Indian peninsula with an upscale menu for diners to savour every last morsel. At CHAAT, Chef de Cuisine Manav Tuli re-imagines his favourite traditional street snacks from his childhood growing up in central India, which includes his hearty homemade Paneer Cheese and Pav Bhaji. Utilising a trio of authentic tandoor ovens, the colourful menu pays homage to the rich and varied culinary lexicon of India’s central states and Bombay coast, the northern Punjab and Kerala in the south. CHAAT’s convivial atmosphere revives the feeling of India’s much-loved social bazaars, where families, friends and new acquaintances gather over a shared love of food and conversation.


    Awards & Accolades

    South China Morning Post – Best Rising Star Chef – 2021

    Tatler Dining by Hong Kong Tatler Top 20 Most Impactful Restaurants – 2022

    Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022

    One MICHELIN Star by MICHELIN Guide Hong Kong Macau – 2022

    Asia’s 50 Best Restaurants – #96 – 2022

    South China Morning Post – Best Service – 2022

    South China Morning Post – Top 100 Tables – 2021 & 2022


    Restaurant Contact – CHAAT

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

    Contact Number:  +852 5239 9220

    Email:  hongkong.chaat@rosewoodhotels.com

    Website:  www.chaat.hk

    Facebook:  https://www.facebook.com/chaathongkong/

    Instagram:  @chaathongkong @chef_manav_tuli