As Henderson Land Development Company Limited (“Henderson Land” or “the Group”) marks its milestone 50th anniversary, the Group is translating half a century of architectural and cultural legacy into a feast for the senses. Taking centre stage at this year’s Hong Kong Wine & Dine Festival, Henderson Land debuts “Henderson Land 50A • Taste The Finest”, an immersive culinary pavilion bringing together 12 of the city’s most distinguished gastronomic and celebrated mixology destinations under one roof.
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.
Following the Asia debut of the acclaimed Henderson Land x Cj Hendry Flower Market and a citywide 50th Anniversary lucky draw, the Group continues its celebratory momentum with this landmark showcase. Connoisseurs are invited to embark on an exquisite journey through its premier lifestyle portfolio that celebrates the art of thoughtful design and progressive gastronomy.
Click to Gallery
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.
An Illustrious Culinary Assembly: Exclusive 50th Anniversary Creations
Specially curated for the four-day epicurean festival, the pavilion unveils an array of limited-edition anniversary creations and bespoke pairings, brought together by culinary powerhouses across Henderson Land’s portfolio.
• Peridot: Housed within the ZHA-designed landmark The Henderson, and celebrated globally as one of the Prix Versailles 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 (Miramar Group): An exemplar of refined Cantonese heritage, recommended by The Michelin Guide.
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 (Miramar Group): Contemporary Chinese haute cuisine honoured with the prestigious Black Pearl one-diamond accolade.
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 & Mira Moon Hotel (Miramar Group): Tailored epicurean concepts from two of Hong Kong’s leading design-led luxury hotels.
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 (Miramar Group): A revered institution of authentic Cantonese culinary craftsmanship spanning more than five decades.
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 (Towngas): Modern Western gastronomy, recognised amongst The Best of the Best Masterchefs (2024–2026).
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 Tung Lok: A storied Michelin-starred bastion of master-crafted Cantonese fine dining.
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 & Ho Ho Chak: Vibrant regional depth, spotlighting Michelin Bib Gourmand-acclaimed Northern Thai and Teochew traditions.
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 & Birdie: Contemporary favourites from Central’s premier lifestyle destination H Code, spanning Asia’s No. 1 and the World’s No. 4 burger bar to the city’s chicest artisanal izakaya.
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.
Signature Sips and Gastronomic Delights by Peridot
Peridot presents an exquisite trilogy of artisanal creations curated exclusively for the Golden Jubilee. Headline serve “Henderson Green” pays homage to the Group’s enduring sustainable design vision, accompanied by the complex, layered profile of “The 3 A.M. Whisky” and the vibrant, tropical notes of “Passion Paloma”. Throughout the four-day event, Peridot’s award-winning mixology programme pairs intuitively with signature delicacies from the Group’s partner restaurants, offering connoisseurs a sophisticated exploration of balance, aroma and texture.
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.
From Plate to Plane with EcoCeres
In an inaugural partnership between the Hong Kong Tourism Board and EcoCeres, a pioneer in renewable fuels incubated by Full Vision Capital, the family office of Henderson Land Group Chairman Dr Peter Lee Ka-kit, used cooking oil collected throughout the festival grounds will be converted into Sustainable Aviation Fuel (SAF), seamlessly charting the journey from plate to lower-carbon flight.
