On this trip to Hong Kong, a good friend strongly recommended Henry, the highly acclaimed grill and bar at Rosewood Hong Kong, saying that if I wanted an authentic steakhouse atmosphere, this was the place. The moment I walked in, I understood exactly why – the entire restaurant is a warm, solid American wood-fired style, with extensive dark solid wood interiors, soft leather banquettes, and warm amber light gently enveloping the dining area. The open live-fire grill at the centre of the room released a clean, fruity wood smoke. The atmosphere was quiet and relaxed, perfect for a long meal and good conversation.
The beef tartare was hand-cut from finely textured American beef, tender and free of coarse fibres. Breaking the soy-cured runny egg yolk and mixing it in, then rolling it together with plump caviar, the briny pop of the roe unfolded in layers, while the beef’s natural sweetness was gently lifted by the savoury sauce – refreshing and light, never heavy.
The sea urchin and crab roll was a unique oceanic surprise – rich, creamy Japanese sea urchin wrapped around sweet crab meat, topped with sparkling caviar, and served on soft, slightly sweet French bread. The intense umami of the sea urchin paired with the bursting texture of the caviar, while the bread tempered the coolness of the seafood – each bite delivered multiple layers of delicate flavour.
The Boston lobster bisque arrived at just the right moment as a bridge between courses. Simmered for hours with whole lobsters, blended with smooth fresh cream, and lifted by a hint of sherry, the soup was velvety and rich, without a trace of fishiness. The pure taste of lobster mingled with the creamy milkiness, spreading slowly across the palate. A warm bowl soothed the senses and prepared the palate perfectly for the heavier meats to come.
The centrepiece of the evening was the Australian pure-blood M8 ribeye steak, presented with a signature whisky flambé at the table. The instant high heat sealed in the abundant juices; when cut open, the interior revealed an enticing, even pink hue, with fine, well-marbled fat. With each chew, the smoky charcoal aroma and the rich buttery flavour of the beef burst forth together – intensely savoury without being cloying.
Two side dishes each had their own clever touch. The grilled green asparagus, roasted until lightly charred, carried a natural sweetness that perfectly cut through the richness of the steak. The black truffle macaroni and cheese was creamy and indulgent, the subtle aroma of truffle lingering on the tongue, every piece of pasta coated in smooth, velvety cheese – delicious on its own or as a complement to the steak.
Two desserts rounded out the meal, each catering to a different preference. The New York cheesecake was dense and firmly textured, with sour cream tempering the sweetness, served with fresh strawberries and peach purée – the bright acidity of the fruit providing a refreshing contrast. The bourbon chocolate profiterole featured a crisp shell filled with silky chocolate ganache and a bourbon whiskey ice cream centre – the gentle warmth of the spirit balancing the richness of the chocolate, with contrasting temperatures and textures that lingered long on the palate.
