Henry: Paying homage to enduring Texan barbecue traditions at Rosewood Hong Kong
- Southern-style starters include butcher shop terrine and smoked short-rib bone marrow with toast. From the smoker, try the barbecue pork belly and seven pepper brisket
Rosewood Hong Kong’s American smokehouse has live-fire ovens, charcoal grills and meat lockers at the butcher’s shop area. Chef de cuisine Nathan Green pays homage to Texan barbecue traditions, using premium cuts such as flank, rib-eye, strip loin and tenderloin.
The menu includes Southern-style starters like butcher shop terrine and smoked short-rib bone marrow with toast. From the smoker, try the barbecue pork belly and seven pepper brisket. For mains, steak cuts are from Brandt Ranch in California, Snake River Farm in Idaho and 44 Farms, Texas. Also available are Spanish red prawns, sea bass and a range of side salads. Don’t miss the signature cocktails.
Contact details
5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
3891 8888
Signature dishes
Butcher’s shop terrine, house chutney, cornichons, grain mustard