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