Overview
Restaurant Views: 949
Awards
- MICHELIN Guide
- Green star, 2024
- OAD
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Asian Restaurants 2024, 37
- Restaurant Ranking
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Restaurant Ranking 2023, #1060
Chef
Adam Catterall
Cuisine
European Contemporary, Modern European
Foodle Reviews
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... More
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
#supermelHK #supermelCWB Less
Butter poached grouper, heirloom sweet corn, shrimp sauce
Chickpea wafer, smoked cod roe, light dried tomato
Beetroot tartlet with whipped liver and blackberry
Meadowsweet cream, strawberries, cake and pickled roses
Frozen tunworth cheese, preserved plum, candied buckwheat and malt
Middle white pork loin, chard leaves, black garlic
Five flavor monkfish, parsnips and hazelnut
Fuseau artichokes buried in aromats, stout and ragstone
Ox in coal oil, Kohlrabi, Sunflower shoots, Caviar
Pork and smoked eel fritter, Lovage and fermented sweet corn
Pea wafer, Fresh cheese, Organic shoots and flowers
Lobster roll, Lobster head emulsion, Gooseberry, Pike perch
Casual lunch at Simon Rogan's new outlet in HK. Pretty decent food for the price.
Full account of lunch is here: http://www.diarygrowingboy.com/2019/04/leisurely-holiday-lunch.html
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Address
UG/F 08, Sino Plaza, 255 Gloucester Rd, Causeway Bay, Hong Kong
Hours
Tuesday: 12:00 - 14:00; 18:00 - 21:00
Wednesday: 12:00 - 14:00; 18:00 - 21:00
Thursday: 12:00 - 14:00; 18:00 - 21:00
Friday: 12:00 - 14:00; 18:00 - 21:00
Saturday: 12:00 - 14:00; 18:00 - 21:00
Sunday: 12:00 - 14:00; 18:00 - 21:00
Phone
+852 2817 8383