British chef Simon Rogan’sestablishment RoganicHong Kong has reopened in a brand-new space at Lee Garden One, Causeway Bay.
An acclaimed MICHELIN-starred and MICHELIN Green-starred restaurant prized for its farm-to-table philosophy, continues to push boundaries with a fresh approach to modern British cuisine, championing sustainability and local ingredients.
Led by Executive Chef Oli Marlow, Head Chef Adam Catterall, and Senior Sous Chef Mark Catchpole — alongside a team of experts from the Simon Rogan restaurant group — Roganic delivers a refined yet approachable dining experience. Their reimagined menu introduces a more flexible format, allowing guests to curate their own experience by selecting dishes from a sharing-style main course section.
The dinner menu (HK$1280 + 10%) features all-new dishes, including melt in your mouth Maitake mousse with Wagyu ox tongue and pickled shimeji, Aged Grouper in Five Flavours, and Roganic Waffles with Zen Organic Farm figs. Vegetarian and vegan menus can also be requested.
Their lunch menu (HK$520 + 10%) offers a fresh curated selection, with highlights like Hokkaido Scallop with grilled Oscar peas and Dry-Aged Guangdong Duck with 100 Flower honey, followed by seasonal desserts like Warm 61% Conspiracy Chocolate and the standout Artichoke and Malt.
Enhancing the experience is a thoughtfully curated wine program, led by Head Group Sommelier Valentin Mouillard. The three-tiered pairing (starting from HK$400 for three glasses)spotlights lesser-known regions and small-scale producers, while the non-alcoholic pairings sees Head Chef Adam and the teamcreatively incorporate menu by-products, such as a lapsangsouchong kombucha infused with tomato skin.
Step into Roganic and be transported to a serene oasis with a fantastic ambiance, crafted by the award-winning local interior design firmAtelier E.
The sleek interior, with meticulous attention to detail, embodies Roganic’s zero-waste philosophy "Reduce, Reuse, and Recycle." Reclaimed wood from locally felled trees, transformed from typhoon damage or aging conditions, adorns the restaurant, from the stunning entrance panels to the iconic centerpiece.
Location: 402, 4F Lee Garden One, 33 Hysan Avenue, Causeway Bay.
Opening Hours:
- Wednesday to Saturday: Lunch from 12:00 PM to 2:30 PM, Dinner from 6:00 PM to 10:30 PM
- Sunday: Lunch from 12:00 PM to 2:30 PM, Dinner from 6:00 PM to 12:00 AM
Make a reservation via their website here. Check out their Instagram and Facebook for more updates.
