Thirty-eight floors above Hong Kong, where the city’s pulse fades to a distant shimmer, something rare has taken shape. Peridot has arrived at The Henderson with all the quiet confidence of a venue that’s pretty sure it’s about to change the game. Step through the door and the moniker makes instant sense: lime-green ceilings glow against hand-crafted lights, frosted steel curves into sculptural forms, and the space itself feels less like a bar and more like a living, breathing work of art.
Thirty-eight floors above Hong Kong, where the city’s pulse fades to a distant shimmer, something rare has taken shape. Peridot has arrived at The Henderson with all the quiet confidence of a venue that’s pretty sure it’s about to change the game. Step through the door and the moniker makes instant sense: lime-green ceilings glow against hand-crafted lights, frosted steel curves into sculptural forms, and the space itself feels less like a bar and more like a living, breathing work of art.It’s early October, and from the 38th floor of The Henderson, the red taxis running along the streets of Hong Kong’s Central district suddenly look far below. Up here, it’s the preview of Peridot – named for a gemstone called chrysolite, the rare kind that occurs in only one color.
A Spectacle By Studio Paolo Ferrari
Designed by Studio Paolo Ferrari, Peridot is a spectacle. This space doesn’t simply promise luxury – it delivers an elevated narrative for the senses.
Studio Paolo Ferrari is a practice at the cutting edge of international design, working with prestige and emerging luxury brands from hospitality, to retail, and residential projects, delivering highly considered guest experiences through attention to detail and full immersion into worlds both luxurious and distinct.
From a surrealist speakeasy in Dubai to a resort carved into Saudi cliffs to Toronto’s most cinematic bistro – Paolo Ferrari builds worlds you don’t want to leave and can’t forget.
Peridot is the latest one.
Natural Futurism Meets High Design
The interior is a study in ‘natural futurism’: flowing curves, frosted steel, and more than 20,000 hand-crafted lights that shimmer like a deconstructed disco ball in flight.
Whether bathed in daytime illumination or evening glow, the space feels like a living sculpture, part art installation, part chic bar-sanctuary.
It feels like there isn’t a single straight line in Peridot. Every curve honors The Henderson’s fluid architectural form, wrapping the space in soft green surfaces that flow seamlessly across walls and ceilings.
The frosted acrylic cylinders capped in steel create a matrix of light and refraction – an effect that’s both enveloping and intimate. Plush mohair seating tucks into carved alcoves, high-gloss lacquered furnishings catch and throw light across the room, and at the center of it all sits the green marble bar, its swirling veined mass acting as both anchor and sculpture.
Behind the bar, a private room reveals Ferrari’s meticulous attention to detail: a bespoke stainless steel and marble bottle display where each cantilevered holder is as much engineering feat as artistic statement.
The design draws on the intimacy of old-world smoking rooms without leaning on nostalgia. It’s that tension – between memory and innovation, softness and precision – that makes Peridot feel like a space you’ve dreamed before but never quite experienced.
The Terroir Behind the Glass
At the heart of this pioneering concept is a cocktail philosophy curated by beverage director François Cavelier: a quarterly ‘Global Terroir’ program that dives into the geography, climate and soil of its chosen spirits’ origin. The launch chapter lands in Kagoshima, Japan, a city on the southern island of Kyushu known for its sweet potatoes, volcanic soils and craft shōchū.
That terroir becomes the hero in drinks such as The 3 a.m. Whisky (Kanosuke single malt, black-apple decoction, yuzu chocolate) and Nude Study (citrus cloud, pepper bite, Akayane Yuzushu with vodka).
Durian’s Consent might be the most audacious: a de-funked fusion of Musang King durian with Daiyame shōchū and overproof Jamaican white rum. Even the durian-averse will find themselves converted.
Beyond the terroir concept, Peridot offers a rare-spirits collection ranging from vintage single malts to small-batch agave expressions, available not just for sipping, but for purchase and next-day delivery.
Peridot’s Plant-Based Culinary Alchemy
Opposite the bar sits an equally ambitious venture: plant-based haute cuisine by Lisandro Illa, whose illustrious résumé includes the legendary Noma and Popl. Here, vegetarian fare doesn’t whisper – it roars. There are nut-based cheeses, watermelon cold-cuts, golden mushroom ‘fries,’ and dishes matured through fermentation for days or weeks.
The Fleshy Fruits Cold Cuts are especially attention seeking, where fruit and nut textures converge in playful decadence.
Lunch menus offer refined three or four-course experiences – koji carrot-pumpkin ginger soup, asado mushrooms with chimichurri forest and tempeh chorizo among them. For wellness-minded diners, the entire ethos embodies a simple truth: choosing plant-based can be both indulgent and conscious, expressed through porcelain, plating and immaculate presentation.
The Mood Shifts Effortlessly
Then it’s sundown, and the mood shifts effortlessly. A grand lime-green piano hosts live performances – the soundtrack to views of Hong Kong’s towers, the glow of the bar, the soft hum of conversation. It all aligns into one seamless, intoxicating experience.
For Asia’s bar and dining scene, Peridot signals a sparkling new frontier. It proves cocktail bars can be destinations with architectural narrative, culinary depth and conceptual boldness. It shows plant-based cuisine can feel luxurious, sensory and intentional. And in a city as dense as Hong Kong, it demonstrates that a bar can still feel like an event worth traveling for.
Standing high above the Hong Kong skyline with a rare spirit in hand delivers the kind of expectation and fulfillment reserved for the truly exceptional. Peridot doesn’t just raise the bar – it redefines it entirely. Until the next visit, the skyline awaits, and so does that fusion of shōchū, rum and durian. As long as you consent.
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