After an almost five-year hiatus, Friends of Roganic returns to one MICHELIN-starred and MICHELIN Green-starred Roganic Hong Kong on Friday, 20 November 2026, introducing a new direction for the restaurant’s collaborative dining series. Previously centred around guest chefs, the series will instead celebrate the farmers, fishermen and producers whose ingredients and expertise are fundamental to Roganic’s approach to cooking.
The inaugural dinner will pay tribute to the rich diversity of seafood found in Hong Kong’s local waters, bringing together Head Chef Adam Catterall and trusted seafood suppliers Peter Seafood and Davey Wong for an exclusive evening. Priced at HK$1,980 + 10% per guest, the special tasting menu will be guided by the day’s freshest catches, highlighting the close relationships between Roganic’s kitchen and the people responsible for sourcing its ingredients.
A Celebration of Local Seafood and the People Behind It
Since opening in Hong Kong in 2019, Roganic has championed an ingredient-led philosophy rooted in seasonality, sustainability and strong relationships with local producers. These partnerships are central to the restaurant’s approach, connecting the kitchen with the people who source and supply some of the region’s finest ingredients.
Among them is Peter Seafood (得記海產), founded in 2012 by Peter Kam and known for supplying sustainably sourced local catches and premium seafood to Hong Kong’s leading restaurants. Davey Wong, founder of Dai Fei Pin Yu (大飛品魚), specialises in wild-caught seafood from Hong Kong waters, employing Japanese ikejime techniques to preserve freshness and quality.
An Exclusive Seafood Tasting Menu by Adam Catterall
Created by Head Chef Adam Catterall, the special tasting menu will explore a wide variety of seafood through Roganic’s signature combination of modern British techniques, fermentation and seasonal ingredients.
The evening is set to begin with a selection of seafood-led dishes determined by what has been caught that day, including a blue swimmer crab tartlet with fermented corn and lovage, followed by aerated asparagus from Yunlin with green lobster and semi-dried tomato. A broth of smoked fishbone with celeriac and buttermilk will showcase the kitchen’s resourceful approach to cooking, drawing flavour from ingredients that might otherwise be overlooked.
Further highlights include cured red mullet dressed with caper berry and pickled purple kohlrabi infused with perilla, alongside night boat Andrea cuttlefish cooked over coals, accompanied by farmhouse cucumbers and herbs. A delicate seaweed custardwith poached flower clams will be served with Tokyo turnip broth and sugar kelp, while raw kuruma prawns will be paired with whey, preserved tangerine and smoked pike roe.
Among the larger courses, barbecued giant grouper from Oasis Farm will be accompanied by a sauce prepared from its roasted bones and finished with Makauy pepper, reflecting the kitchen’s emphasis on extracting maximum flavour while minimising waste.
The menu will conclude with a selection of Roganic’s signature desserts, including the namesake ‘Roganic’, featuring caramelised miso mousse with Askeu apple and pine, followed by an Alpine plum and mulberry tart with bergamot cream and frozen plum juices, and ruby strawberry cream glazed with mint and nori.
A New Chapter for Friends of Roganic
The revival of Friends of Roganic marks a new chapter for the series, placing greater emphasis on the individuals and businesses that contribute to the restaurant’s farm-to-table philosophy. By inviting suppliers to share the occasion with guests, Roganic hopes to encourage a deeper appreciation of local produce and the relationships that make sustainable, ingredient-led cooking possible.
The seafood dinner on 20 November will be the first in a series of upcoming Friends of Roganic events, with further collaborations celebrating the restaurant’s network of producers and suppliers to be announced in due course. Reservations and enquiries can be made by calling +852 2817 8383 or emailing reservations@roganic.com.hk.
Note to Editors: As the menu is entirely dependent on the day’s catch, dishes and seafood varieties are subject to change, allowing the chefs to work with the freshest ingredients available. Due to the nature of this event, dietary requirements cannot be accommodated.