Latest news with #Roganic
South China Morning Post
29-05-2025
- Lifestyle
- South China Morning Post
Dish in Focus: Farmhouse Productions tomatoes at Roganic
Roganic restaurant is one of the leading lights on Hong Kong's sustainable dining scene: its farm-to-fork approach has earned it numerous awards, including a Michelin Green Star. Since opening in 2019, the restaurant has prioritised locally sourced ingredients and zero-waste menus. In February, Roganic moved to its new, upcycled premises at Lee Garden One in Causeway Bay. The decor has changed, the menu has changed, but one constant is head chef Adam Catterall , who has been in the kitchen since day one. From sous chef to head chef, over the last six years he has worked alongside founder Simon Rogan to push the boundaries of sustainable gastronomy in our city. Roganic's new location at Lee Gardens in Hong Kong's Causeway Bay. Photo: Jocelyn Tam One way the restaurant does this is through maintaining strong relationships with local suppliers – working closely with growers and producers who farm regeneratively and are environmentally conscious. Catterall says, 'A lot of guests are shocked to find out that such amazing produce can actually grow in Hong Kong. It's always great to see how our diners react … when we explain where all the ingredients come from.' The menu at Roganic changes according to seasonal availability of produce, and the names of dishes highlight local suppliers. The Farmhouse Productions tomatoes in perilla and coal with fermented pistachio, for example, uses cherry tomatoes from the eponymous farming collective based mainly in the New Territories. 'We were inspired by the outstanding quality of the cherry tomatoes here in Hong Kong, which enjoy a relatively short season,' explains Catterall. 'The idea of including other ingredients from the farm expanded into incorporating farm herbs and flowers, and vinegars made from purple perilla, also from Farmhouse Productions.' Adam Catterall, head chef of Roganic in Hong Kong. Photo: Handout One of Catterall's favourite dishes, this appetiser is entirely vegan – something he describes as 'a happy accident'. As the chef explains, 'The balance of the dish works really well without … animal fats or protein.'
Bloomberg
12-04-2025
- Entertainment
- Bloomberg
Roganic's New Home in Hong Kong Feels Like Fine Dining Inside a Forest
One of the most highly anticipated reopenings in Hong Kong's restaurant scene, Roganic is finally back after a nearly half-year hiatus. British chef Simon Rogan's restaurant came to Hong Kong in 2019 and nabbed its first Michelin star less than 10 months into its existence, followed by a Michelin Green Star in 2021. Today, it's known as much for its fine execution of dishes as its emphasis on sustainability — something that gets an even bigger stage at Roganic's new home at Lee Garden One in Causeway Bay, not far from its old location in Sino Plaza.
South China Morning Post
05-03-2025
- Business
- South China Morning Post
Chef Simon Rogan on his Roganic restaurant's new Hong Kong location, revamped menu
Roganic Hong Kong – in a new location, with a new menu – has achieved something magical. Advertisement It has created a warm and woody, cocoon-like space where diners feel connected with nature despite being in the heart of the city's bustling Causeway Bay shopping district. The timber used on the walls is reclaimed, and the chunky tables and curved structures around the dining room are made of wood salvaged from trees knocked over by typhoons or that have fallen because of old age. Weaving upcycled material into the design makes sense considering the strong sustainability vision of Simon Rogan, the British chef who opened Roganic in Sino Plaza, just a few blocks from its new home in Lee Garden One, in 2019. The interior of Roganic at its new location in Causeway Bay, Hong Kong, uses upcycled wood from locally felled trees. Photo: Roganic A branch of its London namesake, Roganic quickly positioned itself as a culinary hotspot, winning fans and accolades including a Michelin star in 2020 and Hong Kong's first Michelin green star the following year. Advertisement Now Rogan, a pioneer of Britain's farm-to-fork movement, is hoping to impress again with a menu that remains rooted in zero-waste principles despite being completely different from the menu at the former location.
