Roganic Hong Kong is giving diners something new to look forward to each month.
Staying true to its seasonal, ingredient-led approach, the Michelin-starred and Michelin Green-starred restaurant’s three-course lunch now changes on the first of every month, allowing the kitchen to follow what’s in season and bring a fresh lineup to the table.
This November, the meal begins with asparagus from Yunlin, served with summer herbs and yeast, slow-cooked hen’s yolk and pickled cucumbers.
For the main course, Wah Kee Farm pork loin is cooked over coals to bring a smoky element to the plate and is accompanied by pickled onions, crispy oyster mushrooms from Yunnan, and a sauce finished with Sevens stout.
Dessert puts Farmhouse Ruby strawberries in the spotlight, pairing the fruit with preserved hibiscus, aromatic fig leaf cream, and bee pollen cake.
For those looking to settle in for a longer meal, the restaurant's Our Short Menu (HK$980) brings together three snacks, five courses, and two sweet treats, while the Our Full Menu (HK$1,380) takes things further with four snacks, seven courses, and two sweet treats. Vegetarian options are also available.
The November menu is priced at HK$520 per guest and is served during lunch service every Tuesday to Sunday, from 12 PM to 2 PM.
Reservations can be made through the restaurant's website, email at reservations@roganic.com.hk, or landline at +852 2817 8383. For more details, follow Roganic Hong Kong on Instagram and Facebook.
Location: Shop 402 - 403, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong
