Roganic Hong Kong

Blast from the past with the Best of Roganic Menu Part 2 before the restaurant’s relocation later this year! A tribute to @roganichongkong’s most beloved dishes over the past 5 years, the special menu showcases iconic dishes such as the truffle pudding, soda bread, and sea urchin pudding that will not appear on the menu at the new location. Only available until September 15th!

Lunch menu: HK$480
Short Tasting Menu: HK$780
Full Tasting Menu: HK$1180

Our menu:

Broccoli and smoked cod roe tartlet
- served in February 2020

Roasted Three yellow chicken skin, whipped livers and preserved lingonberry
- served in June 2020

Truffle pudding caramelised in birch sap, stout and aged Westcombe
- served in March 2021

Sea Urchin custard and Petrossian Royal caviar
- served in August 2019

Dill brined lettuce with fermented horseradish, pickled shimeji and winter truffle
- served in June 2019

Ora king Salmon, charred long cucumber and sweet jean corn
- served in June 2020

14-day dry aged duck, Tokyo turnip and black garlic, roasted bones with raspberry vinegar
- served in March 2019

Frozen Tunworth cheese ice cream, cherry and roasted hazelnuts
- served in July 2019

Lion Rock stout ice cream, molasses and burnt milk
- served in January 2020
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1*, Roganic
Causeway, Hong Kong
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Post 1000 on this app and very happy that it fell on a @rogan_simon restaurant as he is certainly one of my favourite chefs and L’Enclume his flagship restaurant sits snugly in my top 3 meals of all time .

To me the taste profile of Rogan food is its signature , with umami , acidity ( usually not from citrus) , creaminess ( usually not from cream) and a yeasty nutty notes usually playing predominant roles .
The meal @roganichongkong hits on all those characteristics.

My favourite course was the Yunnan potatoes cooked in chicken fat , pickled walnut , ransom oil and chicken skin . Rich but not cloying the chicken fat balanced the dish beautifully.

Yuniu young tomatoes with picked mud crab, Sunflower seed, roast onion broth and sugar kelp was the opening course . The Taiwanese cherry tomatoes were given various treatments and it’s a nice savoury starter .

Barbecued hen of the woods in miso butter, fermented horseradish and lemon thyme rounds out a trio of Vegetable forward dishes to start the meal .

Scallops from Hokkaido with chamomile, buttermilk and smoked pike roe is a favourite from the kitchen team , the room temp scallops are formed into a puck along with some scallop skirt mousse and gently warmed by the buttermilk sauce , dill and fish roe provide the herbal notes and the seasoning .

Local Spanish mackerel with Mr Lins white asparagus, salted plum and pickled mustard seed . The fish from an Aberdeen day boat fisherman is a staple on the menu with the garnish rotating thru the seasons .

Duroc pork loin with preserved haricot beans, Sanxing onion and fennel pollen, this is the only dish that didn’t hit for me , the pork loin is served as a ballotine and I didn’t love the texture , the jus which packs a punch with local flavours including Chinese black vinegar also lacked a little harmony .

Aerated Perfume lemon from Kam Je, frozen yoghurt infused with fig leaf. Lovely pre dessert , perfumed citrus was floral and the yoghurt gave a savoury note .

Zen Farm guava with 100 flower honey, cream infused with chamomile. Don’t see many guava desserts but honey and guava is a great combination . Nice finale Less

Looking forward to visiting Mexico City later this year, but I just had a prelude of exciting Mexican flavors at the collaboration between @jorgevallejo of @rest_quintonil and @rogan_simon in celebration of @roganichongkong’s 5th anniversary! Having had the pleasure of eating at Chef Jorge’s restaurant in Yucatán last year, I was looking forward to trying more of his dishes. Our meal started with a ceremonious offering of Mexican herbs atole with chile cuaresmeño, followed by highlights from both chefs including the pani puri with aged hamachi, may queen potatoes cooked in chicken fat and crisp skin, seabass with clam and fennel pollen mousse, wagyu rib eye with black mole, and crème fraiche with melipona bee honey!

The menu:

Q - mexican herbs atole, chile cuaresmeño

Q - pani puri, aged hamachi, mushrooms

R - fuseau artichoke and whipped ragstone, urban mushroom farm’s oyster mushroom xo

R - truffle pudding caramelised in birch sap, stout vinegar, winter truffle

Q - butternut squash, rice horchata, pumpkin seeds

R - may queen potatoes cooked in chicken fat and crisp skin, pickled walnut, corra lin served with irish soda bread

R - seabass with clam and fennel pollen mousse, local carrot, bone sauce, lovage oil

Q - black mole, wagyu rib eye, aubergine

Q - crème fraiche, melipona bee honey physalis, caviar

R - ruby red strawberries from ping che farm, buttermilk, plantation earl grey cream

Q - mamey, pixtle, fingerlime

R - chocolate ‘100 flower’ honey ganache, mint, verbena pebble
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Roganic x Quintonil
Causeway Bay, Hong Kong
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