• Chef Ashley from Roganic Hong Kong and Chef Richard from Amber come together to bring sustainable cooking to Tatler Dining Kitchen

    From September 5 to 7, a three-night-only pop-up restaurant between two of Hong Kong’s most sustainable restaurants: Roganic and Amber.

    United in their shared imperative to use local produce, Roganic’s head chef Ashley Salmon and Amber’s culinary director Richard Ekkebus have created a menu exclusively for Tatler Dining Kitchen, and World and World Elite Mastercard cardholders*. The menu comprises 75% of vegetables and 25% of seafood and poultry from local sources. Needless to say, it’s not merely about the ratio of ingredients. Both chefs bring their respective mastery in contemporary European cuisine to rouse dishes with creativity and, as a result, capture the essence of “going local” in fresh and unexpected ways.

     

    75:25 Menu

    N/V Villiera ‘Tradition Brut’—Stellenbosch, South Africa
    Sustainably certified winery. A vegan wine produced in an earth-friendly manner.

    Amber: snack
    Soy milk, preserved black winter truffle, matsutake

    Roganic: snack
    Chickpea wafer, fresh cheese, dried tomato

    2020 Philippe Pacalet, Nuits-Saint-Georges Blanc—Burgundy, France
    Vegan, organic and biodynamic winery. Made from 100% pinot blanc.
    –
    Amber: first course 
    Spiny lobster, watermelon, tomato, pink peppercorn, finger lime, rose
    –
    Roganic: second course
    Mackerel tartare, horseradish, celtuce, cucumber, dill

    2021 Tenuta Regaleali ‘Leone Blend’—Sicily, Italy
    Sustainably certified winery. Made predominantly from Catarratto grapes, blended with pinot bianco, sauvignon blanc and Traminer grapes for structure, aroma, and acidity.
    –
    Amber: third course
    Sugar pea, plankton, sea lettuce, cultured cashew butter, Oasis giant grouper
    –
    Roganic: fourth course
    Chinese cabbage and mustard green terrine, white asparagus, wild garlic

    2017 Yann Durieux ‘La Gouzotte’—Burgundy, France
    Certified organic biodynamic. Made using natural yeast and aged in an old barrel. No chemicals and non-filtered.
    –
    Amber: main course
    Corn-fed chicken, vadouvan black garlic, heirloom corn
    –
    Ramos Pinto ‘Quinta do Bom Retiro’ Tawny 20 Years—Douro, Portugal
    A port blend with an average age of 20 years tawny. Made from a selection of several plots from one of the oldest vineyards in the Douro region.

    Roganic: dessert
    HK ‘100 flower’ honey cake, fig, hazelnut biscuit, sorrel