Peridot, a Green Sipping Paradise in Hong Kong

Editor-in-Chief
Oct 28, 2025
3 min read

Updated: Dec 10, 2025

Hong Kong captivates as one of Asia's vibrant cities, where the unexpected often flourishes against its urban landscape. While some may assume that this metropolis has revealed all its secrets, the city continues to astonish with hidden treasures waiting to be uncovered. One such treasure is Peridot, an extraordinary dining and sipping paradise perched on the 38th floor of The Henderson, one of the late Zaha Hadid's architectural masterpieces.

Inside, Peridot showcases the visionary design talents of Studio Paolo Ferrari, celebrated for crafting immersive and evocative environments. The venue embodies the ethos of Natural Futurism, with interiors adorned with glowing glass accents that dance with light, sculptural marble surfaces that invite tactile exploration, and a distinctive light-green palette that exudes tranquillity. This harmonious setting transitions seamlessly from the bright ambience of day to the warm glow of evening, encouraging guests to indulge in moments steeped in elegance, creativity, and meaningful connection.

At the heart of Peridot's offering is its terroir-driven cocktails, an innovative spin on plant-based haute cuisine, and an array of exceptional live entertainment that infuses the atmosphere with vibrancy and charm.

The inaugural edition of the terroir-driven menu introduces patrons to the enchantments of Peridot Kagoshima Terroir. This thoughtfully curated menu features four exquisite drinks, predominantly crafted using spirits sourced from the lush landscapes of Kagoshima.

The first creation on this alluring list is the Silhouette, a sophisticated clarified milk punch that showcases the botanical-forward Wakashio Gin 424. This intricate blend harmoniously combines the gin's delicate herbal notes with natural sugar and freshly recomposed lime, culminating in a cocktail that not only emphasises the gin's complex flavour profile but also balances the sweetness of sugar with the zesty brightness of lime for a refreshing experience.

The second drink, Nude Study, marries the crisp, clean taste of Ketel One Vodka with the vibrant, yuzu-forward Akayame Yuzushu. To elevate the flavour experience, a touch of Timur pepper cordial introduces a gentle spice, while Peychaud Bitters lend an anise-infused essence and a delightful bitter finish. Topped with a light citrus cloud, this drink not only tantalises the taste buds but also enchants the eye with its ethereal presentation and invigorating citrus aroma.

The Confidential, the third drink, presents the sweet, floral nuances of Haku Vodka. This vodka is complemented by the tart, fruity notes of Saison Rhubarb Vermouth, creating a symphony of flavours. A reduction of purple sweet potato adds a stunning hue and depth to the cocktail, while a Cerignola olive garnishes the drink, introducing a salty, savoury twist that perfectly balances the sweetness.

Then there’s Durian's Consent, a creation that doesn't quite fit the menu concept but is undeniably intriguing. Combining Havana Club 3 Years and Wray & Nephew Overproof White Rum, this cocktail is both fruity and well-balanced, striking the perfect harmony between powerful and smooth. It features zesty lime, aromatic durian cordial, and Luxardo Maraschino for a touch of sweetness and sharpness. A maraschino cherry garnish adds a finishing touch to this unique drink.

Peridot’s cocktail program is seamlessly paired with an equally ambitious plant-based culinary initiative crafted by the renowned chef Lisandro Illa. This talented Argentinian chef, who began his illustrious career at Copenhagen’s iconic Noma and Popl, takes plant-based cuisine to extraordinary heights, combining sophistication with bold flavours. Many of his dishes require intricate fermentation techniques and often take more than 48 hours to prepare.

Lisandro’s plant-forward haute cuisine shines through in both elegantly crafted bar snacks and thoughtfully designed 3- or 4-course lunch tasting menus. Offering exclusively plant-based dishes at a landmark bar is a daring and inspiring venture. Chef Lisandro’s vibrant, flavour-packed creations challenge preconceived notions, demonstrating that vegetarian dishes can be just as indulgent, exciting, and crave-worthy as any other culinary offering.

He has a knack for transforming familiar ingredients into innovative masterpieces, such as turning cashews and pine nuts into cheese or using watermelon as cold cuts. Standout small bites include the Earth and Sea Caviars and Golden Sparassis Crispa Mushroom Fries, which brilliantly showcase a harmonious blend of textures and flavours. With a focus on groundbreaking fermentation techniques, Chef Illa’s signature dish, Fleshy Fruits Cold Cuts, features nut-based cheeses and fruit-derived charcuterie, providing a multisensory experience that promises to delight and surprise. Each dish reflects weeks, months, or even years of meticulous experimentation, emphasising a commitment to crafting an unforgettable dining experience.