HENRY

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172 食評

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24753

尖沙咀

$801以上

西式美國菜扒房酒店餐廳

120

苦男人

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讚1. 牛扒同甜品非常出色，牛扒生熟度極好，肉味濃，燒得香，脂肪位足夠，簡單而做得好，伴邊既醬汁都出色，速得香口；甜品係必食，蛋糕又甜又香2. 環境好闊落，仲有海景3. 服務介紹得幾詳細彈1. 沙律、前菜、伴碟都好普通，沙律醬汁淡身，煙燻矮瓜都係淡，呢度都係食律牛最好

讚
1. 牛扒同甜品非常出色，牛扒生熟度極好，肉味濃，燒得香，脂肪位足夠，簡單而做得好，伴邊既醬汁都出色，速得香口；甜品係必食，蛋糕又甜又香
2. 環境好闊落，仲有海景
3. 服務介紹得幾詳細

彈
1. 沙律、前菜、伴碟都好普通，沙律醬汁淡身，煙燻矮瓜都係淡，呢度都係食律牛最好

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Vera119chow

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256

•Beef tartare : egg yolk purée , toast 如果鍾意食生牛肉就一定要是推介，個醬汁調校得好好食•California tenderloin (USDA prime Holstein )•44 Farms, Texas ribeye (USDA prime black Angus ) 👉🏻兩款嘅牛扒，會推介後者ribeye , 肉香半肥瘦, 五成熟，基本上唔使點任何汁同鹽食都已經夠晒味，個California tenderloin 肉質太梅，冇乜牛味，呢個係有D失望。•呢度既side 都好多選擇，揀咗有個叫pumpkin succotash (Anson mills farro , sage , Parmesan , winter truffle ) , 呢個裏面有啲南瓜仲有啲黑松露食落有啲粒粒好似啲燕麥咁既質地+ Kale (pine nuts , verbena , chili) 呢個個汁酸酸地好開胃•baked Alaska (peanut butter ice cream ,banana,condensed milk) 呢個影得好靚食物有啲似香蕉

•Beef tartare : egg yolk purée , toast
如果鍾意食生牛肉就一定要是推介，個醬汁調校得好好食
•California tenderloin (USDA prime Holstein )
•44 Farms, Texas ribeye (USDA prime black Angus )
👉🏻兩款嘅牛扒，會推介後者ribeye , 肉香半肥瘦, 五成熟，基本上唔使點任何汁同鹽食都已經夠晒味，個California tenderloin 肉質太梅，冇乜牛味，呢個係有D失望。
•呢度既side 都好多選擇，揀咗有個叫pumpkin succotash (Anson mills farro , sage , Parmesan , winter truffle ) , 呢個裏面有啲南瓜仲有啲黑松露食落有啲粒粒好似啲燕麥咁既質地
+ Kale (pine nuts , verbena , chili) 呢個個汁酸酸地好開胃
•baked Alaska (peanut butter ice cream ,banana,condensed milk) 呢個影得好靚食物有啲似香蕉蛋糕嘅質地但係整體比較甜
•rotisserie pineapple (marshmallow , mango, tortilla ice cream ) 食完呢個感覺好清新，酸酸地啱晒我胃口

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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natfoodiary_

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又有新扒房🥩🇺🇸今次係位於尖沙咀瑰麗酒店入面嘅美式扒房，身為牛扒迷嘅我地相當期待🤩 比想像中出色仲一啲都唔敷衍🍽【Brandt Ranch, Californiana - Ribeye🐂】$398/250g嚟自美國加州牧場飼養嘅100%純種Holstein Cattle🐮 店員會即場倒上酒，記住拎定相機捕捉打卡位📸 Rib-eye 脂肪分佈平均，咬落去肉汁四溢，而且仲帶點嚼勁，相當出色👍🏻【44 Farms, Texas - Porterhouse🐃】呢款嚟自美國德州44farms嘅純種120天穀飼Black Angus，以Bourbon Whisky同Ash-aged乾式熟成烹調。入口肉味非常濃郁🤤 而且份量驚人，約埋知己好友一齊食係一個好選擇。記住配埋餐廳嘅特調醬汁，我哋推介Charcutier醬汁及Cajun香料荷蘭醬，相當能突出肉味而且令人超滿足！記住留肚食埋甜品先好走😌【Chocolate Fondants🍫】鐘意朱古力嘅你一定要留肚食呢個呀😋 心太軟流心度高，朱古力味超香濃😳👏🏻 以為旁邊係雲尼拿雪糕咁簡單？錯啦其實係餅乾味雪糕🍪 款式新穎更顯誠意👏🏻，不容錯過！

又有新扒房🥩🇺🇸今次係位於尖沙咀瑰麗酒店入面嘅美式扒房，身為牛扒迷嘅我地相當期待🤩 比想像中出色仲一啲都唔敷衍🍽

【Brandt Ranch, Californiana - Ribeye🐂】$398/250g
嚟自美國加州牧場飼養嘅100%純種Holstein Cattle🐮 店員會即場倒上酒，記住拎定相機捕捉打卡位📸 Rib-eye 脂肪分佈平均，咬落去肉汁四溢，而且仲帶點嚼勁，相當出色👍🏻

【44 Farms, Texas - Porterhouse🐃】
呢款嚟自美國德州44farms嘅純種120天穀飼Black Angus，以Bourbon Whisky同Ash-aged乾式熟成烹調。入口肉味非常濃郁🤤 而且份量驚人，約埋知己好友一齊食係一個好選擇。記住配埋餐廳嘅特調醬汁，我哋推介Charcutier醬汁及Cajun香料荷蘭醬，相當能突出肉味而且令人超滿足！

記住留肚食埋甜品先好走😌【Chocolate Fondants🍫】鐘意朱古力嘅你一定要留肚食呢個呀😋 心太軟流心度高，朱古力味超香濃😳👏🏻 以為旁邊係雲尼拿雪糕咁簡單？錯啦其實係餅乾味雪糕🍪 款式新穎更顯誠意👏🏻，不容錯過！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Rosewood 剛剛開的時候，我還在想怎麼只有一個下午茶的地方、一個 Lobby Lounge 同一間貴價中菜.....總終等到其他餐廳開張，可以一試酒店中的fine dining。Henry 位於Bayfare Social 入面 (Bayfare Social 之前吃過，可以 follow 我Openrice account 睇返個食評)，隔局同出面一樣，不像一般的酒店fine dining 餐廳，Henry 有一點兒隨意，有點New York 的味道。
進餐當日是12月24日，平安夜，餐廳好好唔需要食set menu，可以散叫 a la carte。我地一行四人點了兩個頭盤, 三種不同的牛扒，四個伴菜，三個甜品。

頭盤 — 牛肉他他同蝦同帶子 carpaccio，好普通，無特別。

牛扒—我最鐘意 44 Farms Texas 的，好有肉味。除了本身牛扒的兩個醬汁外，還有一個醬料盤，有三種口味的醬料。

伴菜— 龍蝦Mac n Cheese，扭扭薯條，羽衣甘藍同豬皮意粉。扭扭薯條唔夠脆，菜就係個種菜的味道，豬皮真係好肥好油，我本身以為會脆脆的，點知真係軟賴賴，我自問都食得好肥下，都頂唔住。龍蝦Mac n Cheese 就好好味，有一點脆脆的在入面。可能係成個Menu 最好食的side dish。

甜品— 、叫左 Alaska ，焗朱古力流心cake，同味道怪怪的Corn Bread Soufflé。比起出面其他餐廳d alaska 入面係3色朱古力士多啤梨雲尼拿雪糕，佢係特別d 有花生味雪糕，不過似mousse 多d。焗朱古力流心cake就是一個有一pat 醬係面ge 心太軟，都唔錯。Corn Bread Soufflé 咸咸地但又唔係咸到似主菜，有d栗米味，跟住個雪糕係煙肉味。我自己同朋友都麻麻地，都係鐘意返d傳統口味。

總括而言，肉類做得好好味，好正! 其他野食就真心麻麻地。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2019-12-24

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$1000 (晚餐)

慶祝紀念

聖誕節

推介美食

High Tea Mama

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135

Rosewood氣勢如虹地一口氣開咗幾間新餐廳前排介紹的Bayfare Social因性價比高而成為焦點所在其實同期開業的還有Henry哩間先係入面甘多間餐廳中我最期待最想試嘅美式扒房無論軟件硬件都堪稱無得輸供得貨比Rosewood豈會差44 Farms起美國經營了四代餐廳兼備明火焗爐同炭烤爐重中之重乃餐廳嘅靈魂人物Nathan Green哩位來自英國嘅庖丁解牛有一手之餘玩火玩到出神入化唔好以為淨係主菜肉食得甜品亦得Baked Alasks入面係花生醬味雪糕雖然我唔好杯中物啫但聽聞佢哩度個待酒師都好掂鐘意飲嘅人要滙一佢而作為一個非常在意Service嘅食客有件事值得分享話說席間有人作感冒笑問個靚仔鬼仔待應會唔會有可樂㷛薑靚仔待應面腆腆地表示 Errrr...聞所未聞但仍然硬著頭皮表示哩度實有人識嘅最後亦揣來了佢人生第一杯可樂㷛薑味道如何經己不重要但哩啲未就係六星級酒店嘅服務囉拜託各位千祈唔好有樣學樣下次又走去問靚仔有無24味

Rosewood氣勢如虹地
一口氣開咗幾間新餐廳
前排介紹的Bayfare Social
因性價比高而成為焦點所在

其實同期開業的還有Henry
哩間先係入面甘多間餐廳中
我最期待最想試嘅美式扒房
無論軟件硬件都堪稱無得輸

供得貨比Rosewood豈會差
44 Farms起美國經營了四代
餐廳兼備明火焗爐同炭烤爐
重中之重乃餐廳嘅靈魂人物

Nathan Green哩位來自英國嘅庖丁
解牛有一手之餘玩火玩到出神入化
唔好以為淨係主菜肉食得甜品亦得
Baked Alasks入面係花生醬味雪糕

雖然我唔好杯中物啫但聽聞佢哩度個
待酒師都好掂鐘意飲嘅人要滙一佢
而作為一個非常在意Service嘅食客
有件事值得分享話說席間有人作感冒

笑問個靚仔鬼仔待應會唔會有可樂㷛薑
靚仔待應面腆腆地表示 Errrr...聞所未聞
但仍然硬著頭皮表示哩度實有人識嘅
最後亦揣來了佢人生第一杯可樂㷛薑

味道如何經己不重要但哩啲
未就係六星級酒店嘅服務囉
拜託各位千祈唔好有樣學樣
下次又走去問靚仔有無24味

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Let’s get straight to the point- is Henry the best steak house in HK? Yes. Is it perfect? No. However, it is certainly up there with what’s on offer in great steak cities like NY and Nathan Green has managed to pair a real talent for cooking with live fire and charcoal with an excellent selection of starters and sides. Not only that, but Mr. Green was clearly doing a great deal of the cooking himself while making the rounds in the room to greet customers who supported him at Rhoda, 22 Ships, etc. The attention to detailed showed in the food and the concept.

You start the meal with some comped thinly sliced salty ham, a nice soft salted butter and somewhat indifferent bread. Skip the carbs and just enjoy the ham. A glass of champagne would do well here.

We had a big group and were able to sample a good part of the menu.

Market Oysters were yummy. I always wonder why you need anything more than a splash of acidity to bring out the best in an oyster, so the smoked mignonette was lost on me. The raw scallop and prawns however was an excellent well thought out dish that delivered big time. The pepper, ginger lime dressing brought out the best in both crustaceans and the acid, salt and sweetness of the fish was in perfect balance. Not easy to pull off. The cold smoked steak tartare was also excellent in both flavor profile (a nicely spiced egg yoke puree) and texture. Best in HK? Likely. Short rib sliders fell down, as they often do in HK, with too much bun for the filling. A less substantive bun- potato roll for example, is needed here. Too bad- the filling was excellent. A butcher shop terrine was lovely.

The surprise of the night- great brisket. We are not talking Texas here, so instead of the holy alliance of bark, smoke, salt and pepper, we had a more sophisticated take on a dish that is too easy to get wrong. Smokey enough, cooked to a perfect texture and served with the right amount of fat cap- they need to think about serving this to go by the pound. Too often, restaurant brisket that is served further than 10 meters away from the pit from where its smoked simply does not impress. Here, you get a different take on brisket the works in an upscale dining room without making it fancy or dressing up an inferior product with sauce. And yes, the sauce, used sparingly, was good. And the crowning achievement? Home pickled veggies served with the brisket gave you the perfect acidity complement to the massively decedent beef. Someone really thought about this dish.

On to the steak. Coming into Henry (through what seemed like the hotel casual dining venue), you cannot help but be drawn to the open fire, some massive grilling contraption and chunks of beef aging in the fridge. It’s quite a show. First up was a Snake River Farm Wagyu Ribeye. Clearly, this is where Mr. Green knows his stuff. I would have preferred a touch more salt, but it was very good with a deep mineral tang and was cooked well. Most important, you could taste the fire on beef. It’s like 鑊氣 of grilling. That is why cooking beef over wood or charcoal is best and why so many venues get it wrong. You just can’t get that flavor profile from gas or a cast iron pan. The chef here is a master and it shows. Right now- this is the best steak in HK.

Our second steak was a wet bourbon aged cut that was just not my style. I like the concentration you get from a slightly dryer steak and that is simply just a matter of taste. It too was perfectly cooked, but I preferred the dry aged beef.

We also had a serving of lamb- which was perfectly fine, but after a master steak it was hard to compete. If I were in the mood for lamb, I would certainly come here and order it, but not after such an epic steak.

Sides. Charred corn with parmesan and harissa was perfectly sweet, creamy and indulgent. The mac and cheese was too sophisticated for my palate. You want mac and cheese to be over the top and this was simply too restrained and balanced. Bring on the cheese. Mashed potatoes- nice to see someone resisting the butter bomb Robuchon treatment and serving a balanced mash. The one that I am still thinking about- Texas Bolognaise. It says its pig skin spaghetti and BBQ bits. I am still not sure. Not enough texture, too confusing. I think I liked it, but I don’t know why. I think I need to eat with less wine consumption and sort out my thoughts. Or maybe, it just needs more definition.

Dessert. The corn souffle is the bomb. Just order it and smile. In fact, get it as a side dish if you don’t eat dessert and skip the ice cream on the side (which pairs well as a dessert. The chocolate fondant was over the top decedent and I ate far too much of it (the person sitting next to me gleefully serving me more as she knew I could not say no). We did have baked Alaska on the table, but by time it was my turn, it was gone. Must have been good- looked great.

So, I will go back and explore the other offering. Need to do a separate write up on the wine list as it’s a new concept (mags served at 750s???) and has a long list of rare Cali and introduces a whole new decanter concept. Service was flawless, the room is great and the Intercontinental not only has competition, but clearly better competition.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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年初已經知道Chef Nathan 會喺Rosewood 酒店開扒房，經過幾個月的等待，HENRY終於開業，今晚食飯前揾咗Chef Nathan, Kris 同我認為係城中最好侍酒師之一嘅Terry傾咗一陣，佢哋分享咗關於HENRY的概念同想法，估計呢間將會係一間非常有趣嘅餐廳！HENRY 環境 cosy, 約會同朋友聚會都一流！第一印象最深嘅係佢哋嘅酒單。皮革封面帶有金屬索引頁，不僅沉重，而且包含好多驚喜！陳年佳釀，小眾精品一應俱全！一個非常有趣的想法是，他們以750ml的份量供應Magnum，點做？您去到Terry 會向您解釋...食物方面，如果您係食肉獸，Chef Nathan絕對唔會令您失望！Texas 最好的烤肉技巧，Snake River Farms 同44 Farm 最好嘅USAD 牛肉，用木炭燒烤後再喺柴火爐中煙燻，果種獨特嘅風味好食到停唔到口！今晚我哋菜單有：CORISON 2013 Cabernet Sauvignon Magnum Oyster - Fine de Claire44 Farms USD Prime Black Angus Bone-In Rib

年初已經知道Chef Nathan 會喺Rosewood 酒店開扒房，經過幾個月的等待，HENRY終於開業，今晚食飯前揾咗Chef Nathan, Kris 同我認為係城中最好侍酒師之一嘅Terry傾咗一陣，佢哋分享咗關於HENRY的概念同想法，估計呢間將會係一間非常有趣嘅餐廳！

HENRY 環境 cosy, 約會同朋友聚會都一流！第一印象最深嘅係佢哋嘅酒單。皮革封面帶有金屬索引頁，不僅沉重，而且包含好多驚喜！陳年佳釀，小眾精品一應俱全！一個非常有趣的想法是，他們以750ml的份量供應Magnum，點做？您去到Terry 會向您解釋...

食物方面，如果您係食肉獸，Chef Nathan絕對唔會令您失望！Texas 最好的烤肉技巧，Snake River Farms 同44 Farm 最好嘅USAD 牛肉，用木炭燒烤後再喺柴火爐中煙燻，果種獨特嘅風味好食到停唔到口！今晚我哋菜單有：

CORISON 2013 Cabernet Sauvignon Magnum

Oyster - Fine de Claire

44 Farms USD Prime Black Angus Bone-In Ribeye 90 Days Aged in Woodford Reserve Bourbon & Ash 500g / $1398

Snake River Farm 90 Days Ribeye Aged in Woodford Reserve Bourbon & Ash 500g / $1998

Texas Bolognaise (pig skin spaghetti) $98

Curley Fries $58

兩個人，埋單$7000 有找

HENRY將扒房提升到一個新的高度！除咗扒，仲有有海鲜，無論您係唔係食肉獸，都唔可以錯過，要去一次！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2019-12-06

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$3500 (晚餐)

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8 9 10 11 12

HENRY 營業中 休息中

HENRY

營業中

休息中