Rosewood Hong Kong’s American grill, barbecue and steakhouse has live-fire ovens, charcoal grills and meat lockers in the butcher’s shop area. Chef de cuisine Nathan Green’s menu focuses on premium cuts such as flank, rib eye, strip loin and tenderloin. There are also Southern-style snacks, starters, soups, seafood, pastas, sides and desserts. Starters include artichoke soup, barbecue pork belly and oysters.
Crab Louie dish.
For mains, steak cuts are from Brandt Beef in California, Snake River Farms in Idaho and 44 Farms, Texas. Other dishes include pork chops, lamb rack and seafood, and lots of delicious sides like rice grits and roasted cauliflower. Don’t forget to start with one of the signature cocktails.
