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歷史悠久的牛扒傳統. HENRY每個角落散發傳統高級扒房及美國德州煙燻燒烤風味。 餐廳裝潢雅緻時尚，與烹飪團隊炮製肉香四溢的菜式配合恰到好處。 餐廳配備明火焗爐和炭烤爐，肉類專門店設有世界級肉類存放櫃，發售嚴格挑選的乾式熟成牛肉、自家製肉醬及手工製香腸等，喜愛大啖肉的食家不容錯過。 除了主打各種優質的牛肉部位，包括側腹、肉眼、腰脊和里脊肉，餐廳還供應一系列經典的南部風味小食、前菜、湯、海鮮、意大利粉、配菜和精美甜點等。 追蹤 HENRY. 食物菜單. 週末盛宴午餐菜單. 甜品菜單. 嚐味菜單. 父親節特別早午餐菜單（只限6月16日供應） 立即訂座. 服裝要求 - 時尚休閒: 請勿穿著運動及沙灘服裝。 男士請穿著密頭鞋及有袖襯衫，並於晚上6:00後穿著長褲。 Opus One 葡萄酒大使計劃.
With roaring wood-fired ovens, a blazing charcoal grill and impressive meat locker displays, HENRY welcomes guests to his smokehouse – Rosewood’s homage to time-honoured customs of old-school butchery and signature Texan barbeque traditions. The handsome space boasts a clubby, polished modern aesthetic to match the robust, meat-centric ...
Henry每个角落散发传统高级扒房及美国德州烟熏烧烤风味。餐厅装潢雅致时尚，与烹饪团队炮制肉香四溢的菜式配合恰到好处。
HENRY 的餐廳地址、網上訂座、電話、食評、相片及餐牌，餐廳位於 尖沙咀梳士巴利道18號香港瑰麗酒店5樓。主要菜式包括 ROASTED BONE MARROW, Steak Tartare, Ribeye, Steak tartare, Tenderloin, Sweet Corn Sundae, 。HENRY每個角落散發傳統高級
2019年12月24日 · 位於香港瑰麗酒店 (Rosewood）之內，由英國總廚 Nathan Green 掌舵的全新美式扒房和煙燻房HENRY，肯定是牛扒迷們2020年務必要去朝聖嘆牛扒的最佳扒房之一！ 配備明火焗爐和炭烤爐更有世界級肉類存放櫃，不同熟成風格及部位的牛扒都一應俱全，當中的Texas Whisky and Ash-aged Beef更是必試推介！ ADVERTISEMENT CONTINUE READING BELOW. 美式風格極有男人味. 香港瑰麗酒店（Rosewood）從餐廳到房間都出名精緻，下午茶長期爆滿預訂，男人們未必最感興趣，但是位於五樓的全新美式扒房和煙燻房HENRY，卻是各位牛迷都應該會感到興奮的餐廳！
HENRY's Address, Online Booking, Telephone Number, Ratings, Reviews, Photos and Menu, located at 5/F, Rosewood Hong Kong, 18 Salisbury Road Tsim Sha Tsui. Signature dishes include ROASTED BONE MARROW, Steak Tartare, Cold Smoked Steak
2022-01-08 1682 瀏覽. 𝗛𝗲𝗻𝗿𝘆📍 5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui 下次出去餐廳食晚飯又唔知幾時啦😮💨呢次介紹位於rosewood嘅扒房，同佢哋旗下嘅餐廳一樣咁有水準🤩環境較暗，氣氛夠晒浪漫呀。. Henry相對下無Chaat咁難book，月頭 ...
Book a reservation at Henry. Located at Level 5, Victoria Dockside, 18 Salisbury Road, Hong Kong, HK.
With roaring wood-fired ovens, a blazing charcoal grill and impressive meat locker displays, Henry welcomes guests to his smokehouse – Rosewood’s homage to time-honoured customs of old-school butchery and signature Texan barbeque traditions.
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Found inside the luxe Rosewood, Hong Kong on the newly-redeveloped Victoria Dockside, the restaurant stands out from the crowd with its 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.
