Henderson Land unveils temporary harbourfront walkway at Central Yards with 24-hour cooling and scenic views

The new temporary pedestrian passageway at Central Yards connecting ifc mall and the Central Terminal Building

The new temporary pedestrian passageway at Central Yards connecting ifc mall and the Central Terminal Building

The new temporary pedestrian passageway at Central Yards connecting ifc mall and the Central Terminal Building

The existing temporary footbridge will remain in operation until 18 February 2026

The passageway’s multiple windows bring in natural light

The pedestrian passageway features a semi-open design in the section near the Central Pier

The pedestrian passageway features a semi-open design in the section near the Central Pier

Directional signage along the passageway

Making its highly anticipated debut at the Hong Kong Wine & Dine Festival, Peridot, the crown jewel of Hong Kong’s architectural landmark The Henderson, brings its avant-garde glamour to the waterfront. Celebrated for its bold, transformative aesthetic, the destination was recently honoured by the Prix Versailles as one of the World’s 16 Most Beautiful Restaurants.

Peridot's Henderson Green (alcohol free): Henderson Green is a signature hue that carries Henderson Land’s distinctive colour identity. The drink interprets Henderson Land’s spirit of renewal through a bespoke mocktail, an unexpected and balanced blend of pineapple, lemon, pandan, whey, peach and jasmine fizz, bringing its vibrant character to life with every sip.

Cuisine Cuisine's Braised Abalone with Chicken Liver Sauce: Fresh chicken liver is finely ground and simmered into a rich, velvety phoenix liver sauce with a delicate hint of sweetness. The meticulously braised five-head abalone is slow-cooked to tender perfection, deeply infused with the complex flavours. Complemented by silky Japanese egg tofu and sweet Japanese pumpkin, the dish delivers layers of refined texture, from velvety smoothness to a delicate, succulent bite.

Chinesology's Egg Waffle in 50 Aged Tangerine Peel Flavour: Featuring the distinctive fragrance of 50- year-aged dried tangerine peel and the earthy depth of premium Pu-erh tea, this rendition of Hong Kong’s iconic egg waffle captures the essence of time and tradition. By weaving aged flavours into a familiar local favourite, it presents a heartfelt tribute to the enduring tastes and memories that define Hong Kong.

The Mira Hong Kong's Impossible Meat Wellington with Tomato Puree: Plant-based “Future Meat” replaces traditional meat, wrapped with rich mushroom duxelles and baked in golden puff pastry. Paired with a tangy, refreshing tomato purée to balance the richness, this vegetarian Wellington delivers the classic dish’s signature layers and satisfying flavours.

Mira Moon Hotel's Crispy Tarts with Roasted Chili and Pork Knuckle: Diced pork knuckle, rich in collagen, is paired with sweet roasted peppers and encased in a crispy tart shell. The savoury richness of the pork knuckle intertwines with the natural sweetness of the peppers, while the crunchy pastry adds texture, creating a delightful burst of flavours in every bite.

Tsui Hang Village's Pan Fried Scallops with Egg Yolk on Toast: Golden crispy toast is topped with a sweet, succulent jumbo scallop and finished with rich, creamy egg yolk mayonnaise. The contrast of textures, from crisp and crunchy to tender and delicate, creates an elegant appetiser that makes an excellent start to any banquet.

CulinArt 1862's Australian M9 Wagyu Slider Trio: Succulent slices of Australian M9 Wagyu brisket served in three colourful mini buns. The Wagyu offers a rich and velvety texture, with its distinct buttery aroma and bursting juices that pair beautifully with various cocktails.

Sun Tong Lok's Angus Beef & Yunnan Ham Toast with Barbecued Iberian Pork: Featuring the rib section of U.S. grain-fed beef loin, renowned for its even marbling and succulent tenderness, this dish is paired with crispy toast for a delightful contrast in texture. The char siu is made with premium Iberian black pork, delivering an intense nutty aroma and distinctive acorn-fed richness that lingers on the palate.

SAYA's Henderson Land 50A Combo: This exclusive Wine & Dine set is specially presented for Henderson Land Group by SAYA and Peridot. The set features a Thaistyle Pad Ka Pao Sandwich, Mango Sticky Rice Paper Roll and Peridot’s signature cocktails. The Thai-style Pad Ka Pao Sandwich is a bold creation that infuses the spicy, aromatic essence of Thailand's iconic street food into a gourmet sandwich. Every bite of the rich Wagyu beef redefines traditional Thai flavours. The Mango Sticky Rice Paper Roll has an inventive twist that pairs classic mango sticky rice with the crispy texture of a Vietnamese spring roll, enhanced by a luscious homemade coconut dipping sauce. Paired with Peridot’s Henderson Green, this set offers a perfect, blissful fusion of authentic Thai gastronomy and modern mixology.

Ho Ho Chak's “Chiu Chow Style” Spring Rolls: Inspired by two beloved expressions of Teochew cuisine: stir-fried chives and clam meat, and classic Chiu Chow dumplings, creatively reimagining a time-honoured flavour.

The Diplomat's Irish Coffee: Crafted with Jameson Irish Whiskey, Martell VSOP Cognac, Demerara sugar, hot coffee and cold fresh cream.

Birdie's Early Birdie (alcohol free): A bright and refreshing signature mocktail with a lively fruity character and a clean, sparkling finish. Specially crafted to complement our chicken dishes, it enhances the savoury flavours, adding a refreshing lift to every bite.

Central’s premier lifestyle landmark, H Code, brings its culinary pedigree to the celebration. Leading the showcase are The Diplomat, reigning as Asia’s No. 1 and World’s No. 4 burger bar this year, and chic artisanal izakaya Birdie, each presenting signature flavours curated for the festival.

Henderson Green (alcohol free): Henderson Green is a signature hue that carries Henderson Land’s distinctive colour identity. The drink interprets Henderson Land’s spirit of renewal through a bespoke mocktail, an unexpected and balanced blend of pineapple, lemon, pandan, whey, peach and jasmine fizz, bringing its vibrant character to life in every sip.

The 3 A.M. Whisky: The 3 A.M. Whisky combines Kanosuke single malt whisky, Maillard black apple decoction, Rausu kombu and Dolin Rouge vermouth for a richly layered, contemplative finish.

Passion Paloma: A bright, refreshing highball of Altos Plata blanco tequila, Chinola passion fruit, lime juice and agave nectar, topped with grapefruit soda and finished with a Tajín rim and dried grapefruit.