Kicking off Roganic Hong Kong’s fifth anniversary celebrations

Roganic Hong Kong, the pioneering MICHELIN starred and MICHELIN green starred establishment by Simon Rogan (who recently received a MBE award by the UK Government), renowned for his farm-to-table ethos is thrilled to announce an exciting collaboration with Chef Jorge Vallejo, the culinary mastermind behind the celebrated Mexican restaurant, Quintonil located in Mexico City.

The highly anticipated collaboration is scheduled to take place on 23^rd and 24^th February 2024, featuring both 6-course lunch (priced at HK$1,980 + 10% per guest) and 8-course dinner services (priced at HK$2,980 + 10% per guest). This two-day event marks a momentous occasion for Roganic Hong Kong, as the first of a series of celebratory collaborations throughout the year to honour its fifth anniversary.

Roganic Hong Kong x Quintonil Dinner Menu

Fuseau artichoke and whipped ragstone, urban mushroom farms’ oyster mushroom xo
By Roganic Hong Kong

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Mexican herbs atole, chile cuaresmeño
By Quintonil

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Truffle pudding caramelised in Birch sap, Stout vinegar, winter truffle
By Roganic Hong Kong

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Pani puri, aged kampachi, mushrooms
By Quintonil

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Butternut squash, rice horchata, pumpkin seeds
By Quintonil

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May queen potatoes cooked in chicken fat and crisp skin, pickled walnut, Corra lin served with Irish soda bread
By Roganic Hong Kong

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Seabass with clam and fennel pollen mousse, local carrot, bone sauce, lovage oil
By Roganic Hong Kong

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Black mole, aged Rib Eye, aubergine
By Quintonil

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Crème fraiche, melipona bee honey, physalis, caviar
By Quintonil

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Ruby red strawberries from ping che farm, buttermilk, plantation earl grey cream
By Roganic Hong Kong

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Mamey, pixtle, fingerlime
By Quintonil

Chocolate ‘100 flower’ honey ganache / mint and verbena pebble
By Roganic Hong Kong

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Roganic Hong Kong x Quintonil Lunch Menu

Fuseau artichoke and whipped ragstone, urban mushroom farms’ oyster mushroom xo
By Roganic Hong Kong

—

Truffle pudding caramelised in Birch sap, Stout vinegar, winter truffle
By Roganic Hong Kong

—

Mexican herbs atole, chile cuaresmeño
By Quintonil

—

May queen potatoes cooked in chicken fat and crisp skin, pickled walnut, Corra lin served with Irish soda bread
By Roganic Hong Kong

—

Black mole, aged Rib Eye, aubergine
By Quintonil

—

Crème fraiche, melipona bee honey, physalis, caviar
By Quintonil

—

Ruby red strawberries from ping che farm, buttermilk, plantation earl grey cream
By Roganic Hong Kong

—

Mamey, pixtle, fingerlime
By Quintonil

—

Chocolate ‘100 flower’ honey ganache, mint, verbena pebble
By Roganic Hong Kong

Quintonil, led by celebrated chef Jorge Vallejo and his wife Alejandra Flores, is revered for its trailblazing Mexican cuisine and top-notch hospitality. Their philosophy centres on using local, fresh ingredients and traditional Mexican flavours with modern twists. The restaurant’s namesake herb, featured in select dishes and drinks, represents the creativity that defines Quintonil. With an onsite garden providing ingredients just 30 meters away from its kitchen, Quintonil prioritises freshness and sustainability. The restaurant has earned several top accolades, claiming the 9^th ranking in the World’s 50 Best Restaurants, 12^th position on Latin America 50 Best Restaurants, and achieving a remarkable 98% score in La Liste Top 1000 Restaurants 2023.

This special collaboration with Chef Jorge Vallejo is the first of five events celebrating Roganic Hong Kong’s fifth anniversary. Coming up next is its second anticipated event of the year, scheduled for 4^th -5^th March 2024, featuring an esteemed unnamed restaurant hailing from the vibrant Lion City so stay tuned.