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Restaurant Story

GOLDEN GIP is the fourth and latest establishment under CENSU CREW’s umbrella; the funky culinary group known for CENSU HK, CENSU TOKYO, and ENISHI.

Founded by Japanese Chef Shun Sato, GOLDEN GIP reimagines Asian fare, adding a Korean twist to Asian favorites. After a successful four-month pop-up in Sai Wan Ho, the restaurant has found a permanent home on Wellington Street, Central, and is fast gaining a reputation as one of SOHO’s most lively places to grab a plate of Asian comfort food. 

Chef Shun joins forces with Head Chef Nigel Kim (former head chef at Censu HK) to deliver a thrilling ride of knockout dishes.

Chef Story

Hailing from Sendai in northern Japan, Chef Shun grew up absorbing the food culture and rhythms of his father’s two izakayas — but early on, he craved something beyond tradition. His culinary rebellion took shape through French fine-dining training, forging a style that marries precision with creativity, and elevating traditional izakaya food. 

After honing his craft at Sydney’s two-Michelin-starred omakase restaurant Yoshii and leading the kitchen at Franco-Japanese Blancharu, Chef Shun brought 18 years of cross-cultural expertise to Hong Kong with CENSU in 2011. He unveiled CENSU TOKYO in the summer of 2023, and just a few months later, Chef Shun's restless creativity found its next expression with GOLDEN GIP — a bold new venture that showcases Chef Shun’s love and appreciation of the city. 

What's the Vibe and Venue Like

GOLDEN GIP is a bold and buzzy eatery in the heart of Central serving up an elevated dai pai dong experience.

“Gip” means “home” in Korean, and this vibe is emulated in all aspects of the restaurant — from the lively, warm interior to the wide range of delicious comfort food.  

You’ll be instantly drawn in by the restaurant’s eye-catching exterior, where a vibrant Broadway-style neon sign beckons you inside. Stepping through the doors, you’re greeted by a spacious, red-hued haven bathed in the glow of neon lights — a perfect blend of laid-back charm and nostalgic old Hong Kong ambience. Whether you prefer a seat at the sleek counter-height tables or a cozy spot at a regular table, there’s a welcoming space for every mood.

CENSU’s venues are not just dining venues – they fuse together culture, art and food and community. The space features vibrant art everywhere you look, showcasing works by CENSU CREW’s artist friends. 

Designed by Studio C8, the interior embraces the Japanese Wabi-sabi philosophy– of finding beauty in imperfections – a nod to Chef Shun's Japanese roots.   

A neat addition is the playful and approachable nature of the food. The choices of kooky and colorful cartoon plates (you can choose from Hello Kitty, Doraemon, Dragon Ball, etc.) add a touch of fun to the dining experience, especially when it comes to sharing dishes.

How Much Does It Cost

The restaurant delivers excellent value for money, with most dishes ranging from around HK$100 to HK$300. While two of the main courses exceed HK$300, the generous portions and high-quality ingredients justify the pricing. Paired with the lively atmosphere, the overall dining experience is well worth it.

What is the Menu About

Chef Shun and Chef Kim have expertly crafted a menu that dances between bold Asian flavors and a contemporary Korean twist. GOLDEN GIP’s creations showcase an exciting fusion of culinary traditions, from vibrant seafood dishes to indulgent comfort foods, infused with Korean spices and ingredients. 

What Did We Try

The journey started with a few fresh raw fish plates, including the Salmon (HK$158), a dreamy combination of creamy cheese and crisp apple slices, which cut through the delicate salmon. The dish was enhanced by a rich five-spice soy sauce, giving it a warm, savory depth.  

Next up, the Hamachi (HK$168) delivered a refined flavor profile, with roasted sesame seeds, homemade chili oil, and Japanese Hamachi coming together in a beautiful balance. It was beautifully presented, and we reached for our cameras before our chopsticks.

The Gip Wings (HK$158) arrived next, studded with dried chilies, spicy salt, and Szechuan peppercorn. Although the fiery presentation had us a little worried at first, the spice level turned out to be just right — enough to excite your palate but not overpower it.

Then there was the Korean Fried Chicken (Half Portion HK$128 | Full Portion HK$198), which was crispy on the outside, juicy on the inside, with a homemade curry sauce that packed a surprise punch.

We also tried the Single Pork Knuckle (HK$298), and it did not disappoint. This succulent dish was served with pickled radish, ssamjang, and garlic ginger soy. The crispy skin and juicy meat textures paired wonderfully with the soft mantou that was served with a savory dipping sauce.

A highlight was the Wagyu Steak (HK$368), which came medium rare, and it was tender and flavorful. This dish was elevated by a delightful scoop of mash, and a refreshing assortment of apple-leek and kimchi, dressed in a soy glaze.

To wrap up our savory indulgence, we tried their Bingsu (HK$88) — a unique take on the Korean classic, featuring grape makgeolli, condensed milk, and rum raisin ice cream. Alternatively, a must-try for sweet tooths is the T.T Cake (HK$88), a homemade spongey delight coated in a Thai Milk Tea syrup. It was perfectly moist with a refined milk tea flavor, and the crispy corn flakes sprinkled on top gave it a fun medley of textures.

What We Liked

For those who love hearty, shareable meals, the Fxxcking Peace Out Mapo Tofu (HK$318) is the star of the show. A fresh take on the classic Cantonese-style mapo tofu, GOLDEN GIP’s version blends an entire fresh crab with egg custard, pork, tteokbokki and tofu. The result is a generous, comforting bowl where the crab's sweetness balances beautifully with the spicy, salty sauce.

The tteokbokki adds a chewy texture that complements the rich broth, making this dish a satisfying experience. It's the perfect ratio of crab, spice, and umami, without any one flavor overwhelming the others.

Another standout is the Single Pork Knuckle — a triumph of texture and flavor. This was a generous portion of meat, with the perfect ratio of crackling-crisp skin and rich, gelatinous collagen beneath. The pork’s decadent umami melds with the lettuce’s freshness, while the pillowy mantou soaks up every savory note. It’s a dish that demands to be assembled and devoured in one perfect mouthful.

What We Didn’t Like

The interplay of rum ice cream and sweet grape makgeolli in the bingsu dish was an intriguing contrast for a dessert. The creamy, milky base offered a pleasant departure from the overly watery bingsu often found elsewhere. However, the boldness of the rum and grape flavors made it hard to discern which element was meant to shine.  

What You Should Order

While the Hamachi is a must-try for any seafood lover, the Kimchi Cheung Fun (HK$168) deserves a special mention. This dish puts a spin on the traditional Hong Kong-style cheung fun, jazzing it up with a bold blend of homemade XO sauce, kimchi, crispy rice rolls, and minced pork.

The wok hei, spiciness, and tanginess of the kimchi create a flavor explosion that’s super satisfying and memorable.

The magic lies in the balance: wok hei lends a smoky depth, the kimchi brings a bright, fermented kick, and the XO sauce adds a luxurious, briny richness. Each bite is a whirlwind of textures — soft, crisp, chewy — and flavors that dance between spicy, tangy, and deeply savory. It’s bold, unexpected, and utterly addictive — a dish that lingers in your memory long after the last bite.

Another superb main dish is the Fxxcking Peace Out Mapo Tofu, a crowd-pleaser for seafood lovers.

For dessert, we recommend the T.T Cake — not too rich or too sweet, just simple, hearty goodness.

Perfect for unwinding after work with large groups, we recommend ordering a lot of the starters and a few mains and trying their Asian-inspired cocktails and different fruity flavors of soju, pairing nicely with the bold flavors of their wok dishes. 

To book your reservation at GOLDEN GIP, visit their website or click here. For more information, visit GOLDEN GIP on their website, Instagram, and Facebook.

Location: GOLDEN GIP, 1/F 17-19 Hong Kong House, Wellington Street, Central, Hong Kong

Opening Hours: 

Mondays to Saturdays:

• First Seating: 6 PM to 8 PM (Last call at 7:30 PM)
• Second Seating: 8:15 PM to 11 PM (Last call at 10 PM) 

 Sundays - Closed 

The Merchants, the posh Shanghainese restaurant located at Forty-Five in LANDMARK, rejuvenates weekends with the Belle Époque Brunch. The restaurant invites guests to immerse themselves in an exciting dining experience in the heart of Hong Kong, featuring the signature cuisine of classic regional dishes served with a modern flair. 

Inspired by two of the eight great cuisines in China, The Merchants’ innovative menu explores regional cooking techniques and flavours from the Jiangsu and Zhejiang provinces. The brunch menu is available every Saturday, Sunday, and Public Holiday starting this month, presenting a curated selection of Jiangnan’s finest flavours, including exquisite dim sum creations by Michelin-starred Chef Chen Tian Long.

Highlights from the menu include refreshing appetisers of Drunken Chicken in Shaoxing Wine, and an indulgent dim sum selection of unique creations such as Xiao Long Bao with Hua Diao Wine and Glutinuous Rice Siu Mai with Pork & Bottarga. 

Nourish the soul with premium ingredients in heartwarming soups and delight in flavourful mains, such as the aromatically inviting Jasmine Tea Smoked Duck and the signature creation of the sweet-and-sticky Meatball in Sweet Soy Sauce. 

In honor of Yunnan’s curing traditions, the brunch offers the exquisite flavours of the Salt-cured Yunnan Pork, Morel Mushrooms, White Cabbage, and Peas. Chef Chen serves the classic Scallion Oil Noodles with Dried Shrimps for a balance of taste and texture. The menu is rounded up with an elegant selection of traditional Shanghainese desserts to refresh and rest the palate, concluding a sensational culinary journey. 

The Belle Époque Brunch is priced at HK$580 for adults and HK$280 for children, or from HK$980 per person with free-flowing champagne and other drinks. The brunch also includes a free-flowing dim sum and sharing plates served over two hours, reflecting The Merchants’ approach to regional cuisine. 

To elevate the experience, opt for one of the brunch options, including free-flowing Champagne of Perrier Jouët (HK$980), Ruinart Blanc de Blancs (HK$1,350), and Perrier Jouët Belle Époque (HK$2,600), promising a dining experience filled with laughter and delectable Shanghainese fare. 

You may book your reservations here. For more information, visit The Merchants’ website and follow them on Facebook and Instagram. 

Location: FORTY-FIVE, 43/F - 45/F Gloucester Tower, Landmark

Opening Hours: 12 NN to 3 PM (Lunch), 6 PM to 10 PM (Dinner), Mondays to Sundays, including Public Holidays

Indulge in a symphony of flavors and colors with Sonata in Pink Major Harbour View Afternoon Tea, where afternoon tea takes on a whole new level of art and luxury.

Available now until June 30, 2025, this enchanting experience takes place in the InterContinental Grand Stanford Hong Kong's Italian restaurant, The Mistral.

This afternoon tea is dressed in a show-stopping pink palette that celebrates the delicate harmony of Japanese sakura and sweet Korean strawberries. Try a selection of both savory and sweet bites, from the rich Salmone e Caviale (salmon and caviar) to the indulgent Fegato D'Oca (goose liver pâté). 

For those with a sweet tooth, the strawberry Yoghurt Panna Cotta and airy vanilla Il Profiterole are just a few of the delights waiting to wow you. 

As a bonus, each set comes with two complimentary glasses of Strawberry & Sakura Smoothies to refresh your palate. You can add HK$110 for a gorgeous glass of Pink Bellini Cocktail.

Better yet, this afternoon indulgence comes with a 20% discount on Mozart’s The Magic Flute, brought to life by Opera Hong Kong.

After savoring your sweet treats, head to the Grand Theatre at the Hong Kong Cultural Centre for a stunning performance of this iconic opera (running from May 15 to May 18, 2025).  

Available Monday to Friday, this afternoon tea is priced at HK$728, or HK$788 on weekends and public holidays for two persons. It’s the perfect way to treat yourself or a special someone!

Visit the InterContinental Grand Stanford on their website, Instagram, and Facebook. Check out The Mistral on their Instagram.  

Sonata in Pink Major Harbour View Afternoon Tea

Location: The Mistral, 1F, No. 70 Mody Road, Tsim Sha Tsui East, Kowloon

Afternoon Tea Hours: From 3:30 PM to 5:30 PM

A gourmet exploration is in order at the Sunset Grill at Sheraton Hong Kong Tung Chung Hotel. 

Curious gourmands are invited to an unforgettable evening at “The Best of Sheraton: Executive Chef’s Table,” taking place at the intimate counter of the open kitchen at Sunset Grill. A curated selection of six signature dishes crafted by the executive chefs will be prepared for guests to heartily enjoy. 

Guests will be treated to a culinary experience for the eyes and the palates, exhibiting the prowess of two renowned chefs, Executive Chef David Parkin, who leads Sunset Grill, Café Lantau, Four Points by Sheraton’s Tung Chung Kitchen, and The Harbour Lounge, and known for his ability to incorporate local produce into Western classics, along with Executive Chinese Chef Jacky Chung, Head of YUE and the hotel banquet with over 30 years of experience in the industry. 

Executive Chef’s Table is made for guests to enjoy a gourmet journey that features a carefully curated multi-course meal and up-close action with the executive chefs.

Chef Jacky will be presenting the Steamed Cod Fish with Crispy Soy Bean and Chilli and Steamed Sea Cucumber, Shrimp and Pork Dumplings with Abalone Sauce, two sophisticated dishes from YUE. 

Western cuisine, represented by Sauteed King Scallops with Heritage Carrots, Pistachio, and Local Micro Herbs and A5 Wagyu Sirloin with Black Truffle, Burrata, Roast Hazelnuts, and Garden Peas, comes from Sunset Grill. Another highlight is the rare Aloo Tikka Chaat with Sweet Yoghurt, Tamarind, Sev, and Mint Sauce. 

Chef David’s creativity shines with his marriage of seasonal produce and bold pairings, with the beloved Petit Basque Cheesecake with Vanilla Sauce ending the meal on a high note.

Guests can savor these exquisite dishes alongside three carefully selected wines (wine pairing HK$388 + 10%). The refreshing and crisp Veuve Clicquot Ponsardin champagne, the fruity La Chablisienne Chablis ‘La Pierrelée’ white wine with mineral notes and fruit acidity, and the aromatic Lapostolle Cuvée Alexandrew Cabernet Sauvignon red wine with hints of spice, blackcurrant, and berry flavors, to elevate the flavors of each dish and complement the dining experience. 

“The Best of Sheraton: Executive Chef’s Table” will be available from June 2 to August 31 (except July 7 to 22) from 6 PM to 10 PM, priced at HK$1388 + 10% per person for a minimum group of 4 and a maximum group of 6 per night. 

Each guest will receive a surprise take-home gift after the meal. A four-day advance reservation is required, open on eShop now. 

For more information and/or reservations, please visit the Sheraton Hong Kong Tung Chung Hotel’s website here, and follow their Facebook and Instagram pages. 

Guess what? The local craft beer scene just got a whole lot frothier. Goose Island, the award-winning brewery that’s been flying the flag for craft beer since 1988, has officially landed in Hong Kong with its first Goose Island Taproom. 

Packed with personality and pouring over a dozen inventive brews, the new taproom brings buzzy beer culture straight into the heart of Central, on Lyndhurst Terrace.

Founded in Chicago, Goose Island has grown from a humble brewpub into a global pioneer of the IPA category. 

With a mission to brew great beer and have fun doing it, their motto says it all: “We don’t need to be the only beer you drink, we just want to be the best beer you drink.”

At the Lyndhurst outpost, expect a fresh lineup of craft creations every month. Highlights on tap include the multi-award-winning Goose IPA, famous for its hoppy aroma and citrus zing, and Thirsty Goose, a lager/hoppy pilsener that clinched gold at the 2024 World Beer Awards China. 

You can also try their tropical Head in Clouds Triple Hazy IPA, the crisp and classic The Great Goose, or the creamy, fruity Gossip in Hops Milkshake IPA. Each Goose Island Taproom Selected House Beer is priced at HK$78. 

To experience all the flavors at once, opt for their BrewMaster's Choice: Beer Flight, which includes their Beer of the Month plus a selection of 11 distinct House Beers, for just HK$298.

Need something to soak it all up? The food menu doesn’t disappoint. Share a plate of GOOSE LOADED NACHOS (veg-friendly option available) for HK$118, dig into the Brewmaster Classic Cheeseburger at HK$148, or go traditional with Goose Cod Fish N Chips for HK$158.

For more information, visit Goose Island Taproom on their Instagram. 

Location: Goose Island Taproom, Shop 1, G/F, 8 Lyndhurst Terrace, Central

Opening Hours: Sundays to Thursdays from 12 NN to 12 AM, Fridays and Saturdays from 12 NN to 2 AM

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

Leading the charge at Roganic Hong Kong—Mother Nature's sanctuary in the heart of Causeway Bay—is Head Chef Adam Catterall, the culinary virtuoso behind the city’s growing sustainable fine dining movement.

With over 15 years of experience at elite kitchens, Chef Adam merges culinary expertise with a designer’s eye, infusing every dish with relentless creativity.

Since Chef Adam joined Roganic in 2019 as a sous chef, he has been instrumental in shaping the restaurant’s vision, working alongside British culinary pioneer Simon Rogan MBE and Executive Chef Oli Marlow. He took on the role of Head Chef in 2023, leading the team with a sharp focus to a kitchen already known for its trailblazing ethos.

The one MICHELIN Star and MICHELIN Green-Starred restaurant has long been celebrated for its pioneering approach to sustainable dining. Chef Adam continues that legacy, maintaining a deep connection to the sourcing process and sourcing locally wherever possible. 

Roganic Hong Kong moved from its initial location in Sino Plaza in September 2024 and reopened its new home in the sleek Lee Garden One in February 2025. Their new menu utilizes by-products from menu ingredients that would otherwise go to compost, as well as a new flexible sharing set menu format. This new chapter stays true to Simon Rogan’s principles of prioritizing hyper-local ingredients, zero-waste techniques, and responsible gastronomy.

The Beat Asia sat down with Chef Adam to dive into his personal culinary journey, the creative inspiration behind Roganic's new menu, and what it takes to hold onto a MICHELIN Star plus Hong Kong’s very first MICHELIN Green Star.

When did you first begin your culinary journey and what brought you to Hong Kong?

My career began quite early, when I was around 14. I started working in a local restaurant near me as a Pot Washer, cleaning dishes in the north of England. I fell in love with working in the kitchen and it just snowballed from there. In between, I dabbled with graphic design at university, but after that, I went back to the kitchen.

I first visited Hong Kong on holiday in my early 20s, and I fell in love with the city. I love the variety of cuisine here!

What was the process of reopening Roganic Hong Kong like?

I don't want to say smooth – it was challenging, but it's to be expected. 

We had a few [activations before the reopening]: we did a pop-up residency in Taiwan for six weeks, which was fun. And then there was a lot of work involved in getting Roganic open and with menu development. We decided very early on we didn't want to do any of the same dishes that we had at the previous restaurant. So obviously that's huge, creating a new menu and concept. A lot of thought went into this.

Congratulations on retaining Roganic's MICHELIN Star and Green Star. What does this award mean to you and your team?

It’s great to be recognized with a MICHELIN Star, especially after being open for such a short time- just a few weeks before the awards. Our whole identity at Roganic is about sustainability and supporting local which is all-encompassing in that award, so it's super special and a great achievement for us to retain the Green Star.

What's one behind the scenes challenge people wouldn't know about maintaining a MICHELIN Star and Green Star?

Sourcing is always a challenge in Hong Kong, especially when you're so strict about sourcing locally. The farms here are really good, but they can be quite limited in quantity. 

We sometimes look to places like Taiwan as an alternative when [produce] isn't in season here. It can be very dependent on the weather, which means certain times we might be expecting a product, and all of a sudden it's not available, whether that's due to heavy rain or because we haven't had rain for a few weeks.  

This means that we either have to look at ways of preserving [ingredients] or being able to tweak a dish, and you have to be quite adaptive to the local weather in Hong Kong. The humidity is a big one, as a lot of things won’t grow if it gets too humid, but we can plan for it because we know the season when humidity kicks in.

What was your creative process like behind the new menu?

It always starts with the produce. We look very closely at what's growing here and what season it is. 

Originally, we were planning to open in December, so we had a whole menu written for the December season of Hong Kong. We had to change a few dishes because we were two months delayed. But those, we can put on the back burner, as they might come back in the future, so they're never wasted. 

What are some defining moments that have shaped your journey as a chef?

In my first role as a Head Chef, I've gained knowledge from Oli [Marlow], who's our Executive Chef, Simon [Rogan], and our previous Head Chef Ash [Salmon], on how to run a successful group of chefs and be a leader.

Being able to work alongside the great chef Simon Rogan opened my eyes to a lot of things. He put such a huge emphasis on the ingredient and the provenance of it and taught me that sometimes you don't have to do so much with ingredients – if they are fresh and grown in the correct way, it will do the work for you. 

It taught me the lesson that less is more sometimes – and always that question of: does that dish need that extra ingredient?  

How are you taking a holistic approach to sustainability in your kitchen operations?

A lot of it comes down to managing waste and the waste that is produced in the kitchen. It's not always about how you dispose of things, or reuse things, but about how to use certain parts of products that may not be used usually. 

A lot of the byproducts of things that are used in the kitchen go into our soft drink pairings and all the juices we serve. We have a huge soft pairing menu, and lots of different flavors. 

For example, some of the tomatoes from our tomato dish [Farmhouse tomatoes in perilla and coal, fermented pistachio, and winter shoots], that are starting to go a little bit too ripe, we turn it into a tomato water, and it’ll be a pairing to go with the tomato dish. 

Roganic's menu spotlights unique ingredient pairings, like the fermented pistachio with Nantau tomatoes. Can you break down the thought process behind this dish?

When we think about that tomato dish, we want it to be well balanced. We think about the acidity, you want a creaminess, a richness, and sweetness in the dish. It's all about balancing the flavors and textures. So, although the dish looks quite simple, it has a lot of elements involved in it. 

On the base is a fermented pistachio sauce. The pistachios make it have this nice, meaty, complex flavor when it gets fermented, with this rich umami flavor. The sugar goes really well with the acidity of the tomatoes, and it was the first time we did it with pistachios (before we did it with pumpkin seeds). I was pretty happy with how it came out.

Do you have a favorite creation on the menu?

I think the tomato dish- it's quite unusual. It's always good to have a special and interesting vegetarian dish on a menu, and it’s something that we're quite known for. We have a lot of vegetarian and vegan customers who really appreciate what we do and it’s really fun to create new things for them.

What's one item on the menu that you feel reflects your personal approach to cooking?

The lemon lychee dessert is super interesting – I really love the fresh flavor. We serve it as a palette cleanser in the menu. It’s something to refresh the palette after the savory dishes before the next dessert. 

It has different layers: fresh lychee, and then a butternut custard, so it's really smooth, rich and creamy, and then a lemon snow. For that, we use local perfume lemons and the snow is like frozen rocks in texture. Then we serve it with a Douglas fir oil. 

What is the story behind this dish?

Most of our stories go back to the same place, it’s always about what we can get from Hong Kong and what’s in season. 

We wanted to use the perfume lemons that were in season, so that’s where it all began. We were like, what can we pair with the lemons, what goes well? And the dish evolved from there. 

What’s one misconception about sustainability in fine dining that you wish more people knew about?

People understand the value of expensive meat and fish, but it's a bit more difficult to try and translate that into more of a "humble produce," like vegetables and fruits, so I'm trying to show the value of those to our guests. 

The Hong Kong market is still into caviar, sea urchin, and really expensive things. That’s one of our challenges [here], but it also makes us stand out from the crowd. We’re doing something different than a lot of places. That comes from Simon Rogan, that's what he believes in, what we want to do, and what makes us who we are.

You have spent years immersed in Hong Kong’s culinary scene. How do you think the city’s food and culture influences your approach at Roganic?

The breadth of different restaurants and bars and the whole story in Hong Kong is ever changing, there's always something different. But it’s really inspiring to see how different styles of food all come together in one city. It’s a great way to learn new things, new ingredients, and skills from working with people from different cultures. Hong Kong is quite unique in that sense. 

How does Roganic's new layout and open kitchen influence your operations?

When we were first thinking about the restaurant, we wanted to have something that was more casual, fun, and less like fine dining. 

We didn't want it to be too stuffy, and that was one of the ideas, to have more of an open kitchen. It creates more of theatre as well, I always love to go into a restaurant where you can see the chefs working, because you get a better connection with them. Something that we chefs like to do is go out, serve the dishes, and explain the dishes to the guests. It's more of an interactive experience.

Looking ahead, what are your goals for Roganic?

We want to continue to evolve and maintain our position as one of the most sustainable and best [dining] spots in Hong Kong. That's something we're looking to keep improving upon and developing, which can come from finding new suppliers and [exploring] different ways to become more sustainable.

To make a reservation at Roganic Hong Kong, visit their website here.  

Stay connected to Chef Adam on his Instagram. For more information, visit Roganic Hong Kong on their website, Facebook and Instagram. 

Location: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Opening Hours:  

Lunch: Wednesday to Sunday from 12 PM to 2 PM

Dinner: Wednesday to Sunday from 6 PM to 9 PM

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