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<<13th September 2022 – Hong Kong>> Aulis Hong Kong, the city’s first chef’s table and development kitchen by renowned British chef Simon Rogan, announces the launch of a new seasonal lunch and dinner menu to celebrate the last month of summer. Neighbouring One MICHELIN-starred and MICHELIN Green Star recipient sister restaurant Roganic Hong Kong has also introduced a brand new tasting menu for lunch and dinner, elevating contemporary British cuisine with sustainably-sourced ingredients. With seasonality and sourcing ingredients locally being key tenets of the Simon Rogan restaurant philosophy, the new menus were conceived as a result of comprehensive research including regular visits by the team to local partner farms in the New Territories with the particular recent visit led by visiting Chef Simon Rogan himself on his visit to Hong Kong which draw new ideas and inspirations for the new menu changes.
NEW SEASON, NEW MENU AT AULIS HONG KONG
Aulis Hong Kong’s new seasonal tasting menu showcases the creativity of an award-winning kitchen team led by Chef Oli Marlow and local Chef, Fai Choi, who has also worked at Roganic London, forged relationships with some of the finest growers and suppliers in Hong Kong and in the region. The standalone 12-cover chef’s table mirrors the concept of Simon Rogan’s UK ventures, Aulis Cartmel and Aulis London, championing the same farm-to-fork movement with a focus on produce that is unique to Hong Kong and Asia. Some of the key highlights of the new Aulis tasting menu by the team includes:
Radish, Smoked Cod Roe, Crispy Chicken Skin, featuring thinly-sliced watermelon radish rolled like a taco shell, filled with smoked cod roe emulsion, crispy chicken skin and green apple, and topped with seasonal flowers from Farmhouse Productions.
Birch Sap Glazed Truffle Pudding, a savoury bread and butter pudding baked with croissants and truffle custard, roasted and glazed in English birch syrup and topped with local aged sorghum vinegar gel and freshly grated mature cheddar.
Hong Kong Pea, Ox Tongue. and Pineapple Mint, a herbaceous dish of fresh local peas served raw and dressed in pineapple mint oil, and as a light pea mousse, served with meaty braised ox tongue dices and a refreshing yuzu gel. This is a brand new dish on the menu.
Seaweed Custard and Cured Trout Roe, a delectable blend of seafood flavours with seaweed custard steamed to a silky chawanmushi-like texture, served with cured trout roe and dill oil.
Dry Aged Wagyu, Black Garlic and Sweet Potato, which features 21-day dry aged wagyu striploin served with black garlic emulsion, roasted sweet potato glazed in sherry caramel sauce, and a beef sauce made with bones, finished with madeira.
Plum, Local Honey and Buttermilk, a refreshing palate-cleanser of plum sorbet made with local honey, served with buttermilk sauce and parsley oil.
Frozen Fig Leaf, Chocolate and Cherry offers an indulgent first dessert of fig leaf and Valhrona dark chocolate mousse, served with cherry gel and toasted muscovado cake, finished with frozen fig leaf custard and fig leaf powder.
Starting from this October and to carry on the sustainability experience after your Aulis journe, the restaurant has partnered up with Farmacy HK, one of the urban farms in Hong Kong that utilizes hydroponic farming systems to locally grow microgreens for guest to enjoy at home. The gift comes with easy- to-follow plant instructions and the microgreens are beautifully presented in the biodegradable plant pot.
Aulis Hong Kong is open on Tuesdays to Saturdays from 7:30pm for dinner while lunch is served on Saturdays only from 12:30pm. The tasting menu is priced at HK$1,380+10% per guest, and guests may choose to pair their meal with either wine or a flight of non-alcoholic drinks. For the full Aulis Hong Kong tasting menu, please click HERE to view.
NEW SEASON, NEW TASTING MENU AT ROGANIC HONG KONG
One MICHELIN Star and MICHELIN Green Star recipient, Roganic Hong Kong by Simon Rogan and Ashley Salmon stands at the forefront of the city’s farm-to-table fine dining movement, breaking boundaries with contemporary British cuisine elevated with sustainably sourced ingredients. Some of the key highlights of the new Roganic tasting menu by the team includes:
Pineapple Tomato with blue mussel and roganic offerings a refreshing dish of local sweet tomatoes marinated in fragrant lemon and kanzuri oil, a sweet, spicy, and sour tomato jam, and compressed local cucumber topped with white kombu. On the side is a whipped mussels emulsion seasoned with roasted garlic and yuzu kosho, finished with tomato dashi split with lemon oil.
Chawanmushi, Mushroom XO, Tendon, Marrow, a unique Japanese-style chawanmushi with mushroom XO sauce and beef tendons, topped with sweet corn, edamame, and local long beans dressed with bone marrow fat, in-house lardo, and elderflower-pickled turnips.
Butter Poached Grouper, featuring a base garnish of Farmer Mr Lin’s white asparagus, cabbage stem cooked in seaweed butter, fermented cabbage leaves and oyster leaf, and a finish of fermented white asparagus sauce split with wild garlic oil. The dish is finished with a decadent touch of Daurenki Tsar Imperial caviar with an additional supplement charge of HK$275.
Forever innovating the local three yellow chicken from Hop Wo Ho Poultry in Hong Kong, the new Three Yellow Chicken with koji white radish, lovage course features poached chicken breast, roasted 12-hours confit thigh, lovage emulsion, crispy gizzard, white radish brined in koji and roasted in koji butter, and mustard cresses from a hydroponic farm in Kennedy Town.
Desserts are always memorable at Roganic, and the new seasonal dishes are no exception. Begin with a palate-cleanser of Perilla, Cucumber, Sake, Sorrel, a perilla leaf ice cream with cucumber, celtuce and sake granite with dill oil, compressed cucumber and sweet diced celtuce.
Hong Kong Figs, Whipped Leaf Cream, Ragstone follows, a delectable take on local in-season figs. Zen Farm figs are turned into jam, and topped with rapeseed oil crumble, pickled walnut gel, and whipped fig leaf cream, and finished on top with ragstone cheese rocks and toasted fig lead powder.
HK100 Flower Honey uses local honey to create a traditional British pastille that is rolled in pine sugar for a final sweet treat to conclude the meal.
Roganic Hong Kong is open on Tuesdays to Sundays for lunch and dinner, with lunch served from 12pm-2pm and dinner from 6pm-9pm. The tasting menu is priced at HK$380+10% per guest for lunch, HK$880 for the Short Tasting Menu (lunch & dinner), and HK$1,180 for the Full Tasting Menu (lunch & dinner). For the full Roganic Hong Kong tasting menus, please click HERE to view.
About Roganic Hong Kong and Aulis Hong Kong
Roganic Hong Kong is Simon Rogan’s one Michelin star restaurant located in the centre of Hong Kong’s Causeway Bay, and which opened in 2019 with Tom Barnes as Executive Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. Many of the dishes echo those found in Simon’s two Michelin-starred L’Enclume, adjusted to use native ingredients whilst keeping the Hong Kong palate in mind. Within the space, guests will find a big kitchen counter; a destination bar (with seasonal cocktails) as well as a number of multifunctional private dining rooms. Roganic Hong Kong also houses Aulis Hong Kong which – like its London outpost – is an intimate 12-seater chef’s table, offering a dynamic and interactive dining experience, centred around a tasting-menu with paired wines.
In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability. Simon is the only international chef who holds it across two restaurants (Roganic Hong Kong and L’Enclume in the Lake District).
Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong
Facebook Page – www.facebook.com/AulisHongKong
Instagram: @AulisSimonRogan & @AulisHongKong
Capacity: 12 pax only
Address: UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong.
Facebook Page – www.facebook.com/RoganicHongKong
Capacity: 50 pax main dining room / 34 pax private dining rooms / 8 kitchen counter seats
Best New Restaurant – Foodie
Best New Foreign Restaurant – Time Out Hong Kong
Best New Restaurant of 2019 – Lifestyle Asia Hong Kong
Best Service – T Dining by Hong Kong Tatler 2019
Top 20 Restaurants of Hong Kong & Macau – T Dining by Hong Kong Tatler 2019
Best New Restaurant – T Dining by Hong Kong Tatler 2019
1 Michelin Star – MICHELIN Guide Hong Kong Macau 2020, 2021, 2022
Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021
MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021, 2022
Best Sustainable Restaurant – SCMP Top 100 Tables 2022