Roganic Hong Kong Hong Kong

🍀𝗙𝗮𝗿𝗺-𝘁𝗼-𝗰𝗶𝘁𝘆 𝗳𝗶𝗻𝗲 𝗱𝗶𝗻𝗶𝗻𝗴, 𝗿𝗲𝗶𝗺𝗮𝗴𝗶𝗻𝗲𝗱 𝗶𝗻 𝗖𝗮𝘂𝘀𝗲𝘄𝗮𝘆 𝗕𝗮𝘆
🇭🇰香港のサステナブルな「Roganic」が移転リニューアル
… 𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
📍┆Roganic Hong Kong · ロガニック香港
🇭🇰┆Causeway Bay (Hong Kong) · 銅鑼湾 (香港)
👨🏻‍🍳┆Modern British · モダンブリティッシュ
🏷┆@roganichongkong @rogan_simon
💰┆HK$1,000~HK$2,000🌞
🚉┆Causeway Bay 銅鑼湾駅 (Exit F1)🚶🏽‍♀️6min
👣┆Smart Casual · スマートカジュアル
📅┆Book Online · オンライン予約
✍️┆Food: 𝖲𝗎𝗌𝗍𝖺𝗂𝗇𝖺𝖻𝗅𝖾 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price: $$$

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Now reopened inside Lee Garden One in Causeway Bay, “Roganic Hong Kong” brings its @michelinguide-starred and Green-starred ethos to an elegant new space🌟 A true farm-to-city experience by @rogan_simon, the restaurant champions regenerative farming, zero-waste cooking, and sustainable design - from upcycled timber to fermented cocktails🍸

Working closely with Hysan Urban Farm in @hkopenhouse, the team sources local herbs and ingredients that are transformed into a modern British menu of delicate, produce-led dishes🇬🇧 We visited for lunch, which featured beautifully plated house-fermented ingredients, Hong Kong seafood, and floral components💐

【Lunch + Dinner Course】
↳ 🌿7 Courses (HK$1,380 / person)

①, ② 🍅Changhua Tomato, Fermented Pistachio
③ 🍄‍🟫Miso Butter Maitake, Yolk & Burnt Chive
④ 🐟Oolong Cured Trout, Sand Carrots
　 🐚Scallop Cracker, Fram Herb Emulsion
⑤ 🐃Wagyu Ox Tongue Brioche, Maitake Mousse
⑥ 🐟Sea Bass, Celtuce, Oyster, Pike Roe
⑦ 🧀Frozen Yoshida Cheese, Alpine Plum (+$200)
⑧ 🍓Strawberry Tart, Mulberry, Earl Grey
⑨ 🧇Roganic Waffles with Caramel Apple
　 🍃Frozen Mint Cake
⑩ 🌳Interiors

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
今年2月に銅鑼湾にリニューアルオープンした「Roganic Hong Kong（ロガニック香港）」は、ミシュラン1つ星とグリーンスターを獲得したサステナブルなモダン・ブリティッシュレストラン🌹 店内はアップサイクル木材を活用した洗練された空間で、地元のハーブや旬の食材をふんだんに使用しています🌱 ランチとディナー共に提供しているコースでは、自家製の発酵食材、香港産シーフード、華やかなデザートなどが美しく仕上げられ、まさにファーム・トゥ・テーブルな体験を楽しめました💐

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 #roganichongkong #simonrogan #hongkong #michelinguidehk @olimarlow @adamthomas.88 @markcatchpolechef @theforksandspoons852 #gifted Less

Have been a Simon Rogan fan ever since he dominated Great British Menu in 2012 , that propelled a visit to L’Enclume a couple of years later and it remains one of the best meals I have ever had .
His Roganic HK offshoot is an accurate representation of the Rogan style of cuisine with a big focus on sustainability.
This is my first visit to the new location in CWB and it’s a gorgeous dining room and a huge upgrade on the previous incarnation.
The highlight of the meal was a comforting delicious stuffed three yellow chicken. Thigh was served golden bronzed , tender breast included a farce of thigh meat and offal , white dragon corn from Taiwan popped with sweetness along with a signature garnish of grilled lettuce . This is your Sunday roast but dialled up a notch in flavour and elegance.

You have a choice of a few options when you dine here , you can start with Changhua Tomato with coal oil and fermented pistachio or a rich seaweed custard with smoked eel and horseradish .

The next choice is sea bass or scallop . The bass comes with ribbons of Celtuce and an oyster watercress emulsion, whilst the scallop leans Japanese with asparagus garnish and dashi .

Pre-dessert features Kyoho grape and reminded me of the flavor of carbonated grape drinks which I don’t love , but the tang of sheep’s yoghurt thru the dish was clean and fresh .

Dessert proper was terrific , a strawberry tartlet with hibiscus , earl grey , preserved mulberries which had a raisin quality and frozen buttermilk . Your standard Strawberry tartlet in a Parisian bakery is one my favourite indulgences and this was just as good .

Roganic waffles with caramelised apple were a terrific petit fours to send you on your way .

A great summer lunch , not too rich , plenty of interesting ingredients and a distinctive point of view Less

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
•
1*, Roganic
Causeway, Hong Kong
#supermelHK #supermelCWB Less

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
•
Roganic x Quintonil
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less