‘Best Of Roganic Hong Kong’ Tasting Menu II – 27th August – 15th September, 2024
Crafted to celebrate some of the restaurant’s most beloved dishes, this second tasting menu running from 27th August to 15th September will be the final chance for guests to savor Roganic Hong Kong’s highlights before the temporary closure. The menu begins with Broccoli and Smoked Cod Roe Tartlet (February 2020), featuring aerated broccoli mousse, followed by Roasted Three Yellow Chicken Skin (June 2020) topped with creamy whipped chicken livers, balanced by tangy preserved cranberries. The crowd-favourite Truffle Pudding (March 2021) is caramelised in birch sap and topped with shaved aged Westcombe from Somerset, while the Sea Urchin Custard (August 2019) is crafted with fresh sea urchin and lobster stock, complemented by Borax-free Maldon Sea salt. The Ox (November 2019) dish features dry-aged Rhug estate Welsh sirloin dressed in coal oil, with toasted sunflower seeds and pickled kohlrabi balls adding texture and tartness.
Dill Brined Lettuce (June 2019), is a refreshing dish of baby gem lettuce seasoned with dill brine and roasted, enhanced by fermented horseradish and truffle, while the Ora King Salmon with Charred Log Cucumber and Sweet Jean Corn (June 2020) highlights the stunning sustainably farmed Ora King salmon from New Zealand, caramelised and gently poached in brown butter. Experience the rich flavour of Hop Wo Ho Poultry’s Duck (March 2019), dry aged for 14 days and roasted, paired with black garlic emulsion and Tokyo turnips.
The journey concludes with a series of desserts: Local Bee Pollen Cake (October 2020) infused with Plantation chamomile and served with refreshing milk ice cream, Lion Rock Stout Ice Cream (January 2020) enriched with molasses and complemented by burnt milk crisps, and Cherry Cake and Whipped Earl Grey Chocolate (December 2019), a warm cherry cake topped with Plantation Earl Grey mousse and accented by Mexican marigold from Roganic Hong Kong’s in-house Evogrow.