@roganichongkong x @gigas_seoul
When two of Asia’s most sustainability-focused restaurants came together to celebrate seasonality, regenerative agriculture, and ingredient-led cooking! Recognized for its sustainability approach alongside its contemporary cuisine, GIGAS is the only restaurant to hold both a Michelin Star and a Green Star in Seoul. Chef @jung.hawan sources the majority of his produce from Wani Farm - his family’s organic farm in Gunpo.
Though located in different cities, the two restaurants share a similar philosophy where vegetables, herbs, and carefully-sourced produce take center stage. Working closely with farmers and producers, both create menus that shift with the seasons and honor the land that feeds them. Favorites included the beetroot with passion fruit sabayon, seaweed pudding, asparagus with hen’s yolk, and red snapper with pil pil sauce.
The menu:
Fresh Celtuce and Ama Ebi shrimp with peanut, bronze fennel, chilli oil, lemon mousseline, toasted bread
Beetroot, arugula, passionfruit sabayon, red onion
Seaweed pudding glazed in kelp syrup, smoked eel and horseradish
Warm broth of fermented jicama, mussel, buttermilk, whey
Herb salad with herb cream, goat cheese, caper, guanciale, scallop, cream, herbs from GIGAS farms, caviar
Mr. Lins Asparagus with summer herbs and roasted pork, slow cooked hen’s yolk, pickled cucumbers and toasted yeast
Red snapper, jalapeno, turnip and potato with a cod pil pil sauce
Guangdong roast duck with corn & chilli, sweet potato romesco and Deodok
Strawberry and yoghurt, lemon cucumber, green asparagus, beet & Granny Smith foam
Toasted Yi-O rice cream Infused with fig leaf, Zen Farm Figs and molasses
Homemade madeleine using Mom’s recipe
Pink guava and frozen marigold cream sandwich
•
Roganic x Gigas
Causeway Bay, Hong Kong
#supermelHK #supermelCWB
