A new venue called Peridot is opening soon on the 38th floor of The Henderson in Hong Kong. Located within Summit 38, the space combines drinks, food, music, and design in one high-rise setting. The interior was created by Studio Paolo Ferrari and features soft green tones, curved surfaces, and glowing lights. A lime-coloured grand piano sits at the centre of the room, adding to the visual character of the space.
Cocktails That Explore Place and Origin
Peridot’s drinks are led by François Cavelier, who has developed a rotating cocktail programme focused on the idea of “terroir”—the natural elements that shape the taste of spirits, such as soil, climate, and geography. Each season, the menu highlights a different region and its traditions.
The first edition looks at Kagoshima, a coastal city in southern Japan known for its sweet potatoes and shochu. The cocktails use ingredients and techniques that reflect the area’s volcanic soil and local craftsmanship. Glassware and pottery from Kagoshima are also part of the experience.
Among the drinks, The 3 a.m. Whisky blends Kanosuke single malt with black apple, vermouth, and a touch of yuzu chocolate. It’s designed for late-night sipping, with flavours that linger. Nude Study brings together citrus and pepper, using Akayane Yuzushu and vodka, finished with a Japanese citrus cloud. Durian’s Consent is a bold mix of Musang King durian, Daiyame Imo Shochu, and Caribbean rums, offering a playful take on tropical depth.
A New Approach to Plant-Based Dining
The food at Peridot is created by Chef Lisandro Illa, who brings experience from restaurants in Copenhagen. His menu is entirely plant-based and uses fermentation as a key technique. Many dishes take days to prepare and involve transforming familiar ingredients into something new.
Examples include cheeses made from nuts and fruit-based cold cuts. Small plates feature items like mushroom fries and vegetable caviars. A signature dish combines fermented fruits and nut cheeses in a way that focuses on texture and flavour. Lunch menus offer three or four courses, with dishes such as pumpkin soup and mushroom asado served with tempeh.
Chef Illa’s cooking is designed to show that plant-based meals can be rich and satisfying. His work reflects long periods of testing and refinement, with attention to detail in every dish.
Design That Blends Nature and Light
Peridot’s design blends organic forms with a touch of the futuristic. The space glows softly throughout the day, shaped by polished steel, sculptural seating, and over 20,000 hand-crafted lights that shift with the light. Materials reflect and refract in subtle ways, creating a mood that moves easily from daylight to evening. A pale green piano anchors the room, surrounded by a palette of soft lime and muted metallics. The layout feels open and fluid, inviting guests to settle in or drift through.
Peridot is more than a bar or restaurant. It’s a place where drinks, food, music, and design come together. Located high above the city, it offers a chance to explore new ideas in hospitality, with a focus on origin, creativity, and atmosphere.
Peridot
38/F, Summit 38, The Henderson, 2 Murray Road, Central, Hong Kong
