Sustainable gastronomy practice – Zero-waste Philosophy

Staying true to Simon Rogan’s “Farm to Fork” ethos, the chef team endeavour to use the entirety of each ingredient be it animal or mineral, to avoid food waste. For each ingredient, as much as possible is used to create components for dishes, whether as a sauce, oil, crumbs or seasoning. Nothing is wasted on the slaughter of the animals. With Roganic’s in-house rooms and techniques for dry-ageing and curing, literally every part of each animal is used, with nothing left to waste.

For example, one of our latest dishes – Wah Kee Farm Pork is the perfect embodiment of this philosophy. We source our pork from a local Farm called Wah Kee Farm, where pigs are raised free-range. The farm uses traditional Chinese medicine and no chemicals and toxic ingredients in their feeds.

We serve the loin, belly and shoulder as the main element of the dish. We also utilise the pig head to make a terrine served with crumpet and crispy pork skin as a side dish. While the rest of the pig is used to make a pork sauce served with mustard seeds.