Found inside the Rosewood, Henry stands out from the crowd with its luxe sophisticated interior and dedication to honouring Southern American cuisine. At the helm of the American grill, smokehouse and butcher concept is Chef de Cuisine Nathan Green. You can be expected to feast on a selection of dry-aged USDA prime steaks, Southern-style barbecue and much more, accompanied by six steak sauces, as well as a range of homemade ketchups and hot sauces. My fav dish of the night were the Brandt Ranch tomahawk (1.9kg) and Bone in rib eye. Fatty and delicious with a robust beef flavour is defo a must try for meat-lovers in the city. Recommendations: - Butchers shop terrine $198 - Steak tartare $228 - Brandt ranch tomahawk $2358 - Bone in rib eye $1488 - Seven Pepper Beef Brisket, Snake River Farm BBQ Pork Belly, Andouille Sausage S/$248 L/$488 - Lobster Mac and cheese $268 Private room min charge ~$18000 for weekend Deliciousness: 8/10 Value: 6.5/10 Recommendation: 7.5/10 • • • • • #drnomsrecommendation #drnoms推介 #hkigfood #hkfoodie #hkfoodblogger #foodblog #foodphotography #foodstagram #topcitybiteshk #topcitybites #steaklover #steak #tophongkongrestaurants #grill #rosewoodhongkong #henrygrillhk #beefbrisket #tomahawk #unforgettableexperiences#beautifulhotel