Simon Rogan’s one MICHELIN-starred and MICHELIN Green Star recipient, Roganic Hong Kong continues its mission to raise awareness of the importance of sustainable practices and development within the hospitality industry with a special collaborative event in Hong Kong with Chef Richie Lin of Mume from Taiwan, Chef LG Han of Labyrinth from Singapore, and Chef Jordy Navarra of Toyo Eatery from Manila. This year, Roganic Hong Kong invites these award-winning restaurants from around the region to join forces for its special Sustainability Champions lunch and dinner, hosted by Simon Rogan, occurring over two days on Saturday 23rd (dinner only) and Sunday 24th September (lunch + dinner).
The dining events will feature an exclusive tasting menu co-created by Roganic Hong Kong and visiting restaurants Mume from Taiwan (#45 on Asia’s 50 Best Restaurants 2023 + Asia’s 50 Best Restaurants 2022 Sustainability Award Winner), one MICHELIN-starred Labyrinth from Singapore (#11 on Asia’s 50 Best Restaurants + 2023 Asia’s 50 Best Restaurants 2021 Sustainability Award Winner), and Toyo Eatery from Manila (#42 on Asia’s 50 Best Restaurants 2023 + Asia’s 50 Best Restaurants 2023 Sustainability Award Winner). Trailblazers in their own right, the restaurants ultimately share the same vision of normalizing the fine dining landscape’s shift towards sustainability, and equally, educating consumers and empowering local artisans and producers in their respective communities.
Priced at HK$2,980 + 10% per guest and an additional +HK$980 for the optional six-glass wine pairing, the tasting menu will showcase innovative interpretations of seasonal, farm-fresh local produce and sustainable cooking practices. As much as possible, the chefs will limit their carbon footprint by using Hong Kong’s bounty of seasonal local produce to re-create their signature dishes for the collaborative twelve-course menu. Some examples include Mume’s “zero-waste” fish course, which will employ fin-to-gill cooking techniques on locally caught fish, while Toyo Eatery will present local chicken with moringa (malunggay) and tapuy, a type of Philippine glutinous rice wine.
“Sustainability is the core ethos of what all our restaurants stand for globally, and this year with the reopening of Hong Kong’s borders, we are delighted to invite our friends from around Asia who share the same ethos as us to cook together and to create a memorable event in Hong Kong, focusing on what amazing produce it has to offer. We can’t wait for all of you to experience this very special menu that celebrates sustainability and the incredible flavours of the region,” says Simon Rogan.
The Sustainability Champions sample collaborative menu is as below:
Sustainability Champions Tasting Menu
Roganic – MUME – Labyrinth – Toyo Eatery
23-24 September
Snacks
Hong Kong local figs, fig leaves oil, walnuts, fresh ricotta
By Mume
“Roti John”
Textures of tomato, bone marrow
By Labryinth
Starters
Kinilaw of line-caught yellowfin tuna, coconut, chili and kabayawa (Philippine lime)
By Toyo Eatery
May queen potato in onion ashes, roasted onion and lovage
By Roganic Hong Kong
Shellfish
Prawn noodle soup – Inaniwa somen, pork, shabu, tofu cracker
By Labryinth
Fish
Local fish, head to tails sauce, local clams
By Mume
Meat
Local chicken with malunggay and tapuy (Philippine Rice wine)
By Toyo Eatery
Aged Peking duck with heirloom sweetcorn
By Roganic Hong Kong
Pre-Desserts
“Childhood Icicle”- Gingerflower, pomegranate, pink peppercorn
By Labryinth
Moscato granita, with local seasonal fruits
By Mume
Desserts
Warm sweet potato from Negros, “Balicucha”
By Toyo Eatery
Mulberry teacake
By Roganic Hong Kong