ROGANIC HONG KONG INTRODUCES NEW LUNCH FORMAT AND NEW SEASONAL DINNER MENU, ALONGSIDE LATEST INDUSTRY RECOGNITIONS

A refreshed midday offering and evolving tasting menus reflect Roganic’s continued focus on seasonality, sustainability, and produce-led cooking

Please click here to download Roganic Hong Kong’s high resolution images

<<14^th May, 2026 – Hong Kong>> One MICHELIN-starred and Green MICHELIN-starred Roganic Hong Kong — recently awarded with the The Tatler Best Top 20 Restaurants of Hong Kong 2026 and winner of the Best Design Award — has introduced a new lunch format alongside an updated dinner menu. Founded by acclaimed British chef Simon Rogan and led by Head Chef Adam Catterall, the changes mark the restaurant’s latest chapter in refining its ingredient-led approach to modern British cuisine in Hong Kong.

Continuing a Commitment to Sustainability and Design

Since opening in Hong Kong in 2019, Roganic has maintained both a MICHELIN Star and MICHELIN Green Star, reflecting its ongoing commitment to sustainable sourcing, low-waste operations, and close relationships with local farms and producers. The new menu launch comes alongside a series of recent accolades, including recognition in SCMP Top 100 Tables 2026 with both the Top 100 Tables Award and Best Interiors Award, as well as a Top 30 placement in Bazaar Elite Taste by Harper’s Bazaar Hong Kong – reinforcing Roganic’s position as one of the city’s most distinctive dining destinations.

A New Lunch Format Rooted in Flexibility and Sustainability

Priced at HK$520 + 10% service charge per guest, the new 4-course set lunch menu offers a more streamlined format with course options while retaining the depth and detail of Roganic’s cooking. The experience begins with a rotating snack, such as late-season tomatoes infused with lovage, alongside the restaurant’s signature preserved summer truffle honey bread with cultured brown butter.

Guests can choose between starters including young Napa cabbage grilled over embers with Hong Kong oyster mushrooms and horseradish, or raw bluefin tuna wrapped in purple kohlrabi with nasturtium dressing and marigold oil (HK$128 supplement).

Mains continue the balance between vegetable-led and protein-focused dishes, offering a choice between braised kales with grains, wild garlic, and slow-cooked hen’s yolk, or Guangdong dry-aged duck roasted with longan honey and served with beetroot and perilla. An additional Hokkaido scallop course with sea urchin cream (HK$288 supplement), a cheese course (HK$188), and dessert – such as the Zen Farm guava tartlet with chamomile cream, allow guests to build the experience according to appetite.

An Evolving Dinner Menu Highlighting Local Produce

The dinner menu (HK$1,380 + 10% service charge per guest) expands on Roganic’s core philosophy, combining locally sourced ingredients with techniques and influences drawn from the wider Simon’s restaurants worldwide.

Snacks set the tone with dishes such as cured Spanish mackerel dressed in coal oil, oyster emulsion, and Tokyo turnip, alongside aerated Chioggia beetroot paired with slow-cooked ox tongue and pine nut crumb.

From there, the menu moves through a series of courses, including grilled Napa cabbage with locally grown oyster mushrooms, and raw Hokkaido scallop with sea urchin cream and Makauy pepper oil (HK$288 supplement). Seafood and meat mains continue to highlight regional sourcing, with options such as Sabah grouper poached in dulse butter, and Guangdong dry-aged duck roasted with longan honey, blackcurrant, and perilla. Alternatively, Wah Kee Farm pork is served with braised kales, pickled walnut, and a sauce finished with apple mead.

Desserts maintain a light, fruit-driven direction, from Ruby strawberries with preserved hibiscus and baked rice pudding, to a guava tartlet featuring produce from local organic farms.

A Vegetarian Menu with Equal Depth and Complexity

As a renowned dining destination in Hong Kong with its vegetarian offering and running parallel to the main dinner offering, Roganic’s vegetarian menu (HK$1,380 + 10% service charge per guest) reflects the same level of technique and attention to detail, built entirely around seasonal vegetables and fermentation. Dishes include salt-baked kohlrabi with kombu and nasturtium, BBQ celeriac with yeast and buttermilk whey, and a grilled salad served with truffle custard and elderflower.

Rather than acting as an alternative, the vegetarian menu is developed as a fully considered experience in its own right, underscoring Roganic’s long-standing focus on vegetable-led cooking.

A Dedicated Non-Alcoholic Pairing Experience by Priscilla Tam

To complement the experience, Roganic introduces a newly updated drinks pairing programme designed to mirror the kitchen’s ingredient-led philosophy. Guests can choose from four pairing styles, each available in 2-glass or 4-glass formats:

• Taster Pairing – HK$300 (2 glasses) / HK$600 (4 glasses)
• Signature Pairing – HK$480 (2 glasses) / HK$960 (4 glasses)
• Select Pairing – HK$700 (2 glasses) / HK$1,400 (4 glasses)
• Non-Alcoholic Pairing – HK$200 (2 glasses) / HK$400 (4 glasses)

The non-alcoholic pairing in particular reflects the same level of detail and intention as the wine selections, built from house-made infusions, teas, and ferments to complement each course. Each drink has been made using surplus ingredients from the kitchen.

The experience begins with a lapsang souchong kombucha layered with tomato, bringing gentle smokiness and bright acidity to the grilled Napa cabbage, followed by a perilla cordial soda that adds herbal freshness to the raw bluefin tuna.

A blend of crystal pear and miso introduces a soft savoury-sweet depth alongside braised kale and grains, while a chamomile tisane infused with dashi brings warmth and umami to Hokkaido scallop with sea urchin. This moves into a milky oolong kombucha with peach, rounded and lightly floral with Sabah grouper, before deepening into a rice-scented pu’erh with mandarin peel and cherry, adding earthiness and a citrusy edge to the dry-aged duck.

The pairing returns to crystal pear and miso in a more savoury context with Wah Kee farm pork, before transitioning into desserts with sobacha, quince, and honey alongside ruby strawberries with preserved hibiscus, and a light apple–pear soft cider paired with the Zen Farm guava tartlet.

For lunch or dinner reservations at Roganic, please visit website at HERE.

<<ENDS>>

ABOUT ROGANIC HONG KONG

Roganic Hong Kong is Simon Rogan MBE’s one MICHELIN star and MICHELIN Green-starred restaurant that was located in Hong Kong’s Causeway Bay, that opened in 2019 with Oli Marlow 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. In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by the Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability.

In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and has relocated to a new home in Lee Garden One that has opened from 15^th February 2025.

Roganic Hong Kong is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.

RESTAURANT INFORMATION

Address: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

Capacity: 44 pax Main Dining Room + 10 pax private room

ABOUT SIMON ROGAN MBE AND UMBEL

UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold ten Michelin stars and two Green Michelin Stars.

The journey began in 2002, when Simon launched L’Enclume in Cartmel, focusing on hyperlocal, seasonal ingredients. The restaurant now boasts three Michelin stars, holds the top place in the UK in La Liste 1000 restaurants, and has five AA Rosettes.

In 2008, UMBEL opened Rogan & Co in Cartmel, which earnt a Michelin star in 2018 and three AA Rosettes. UMBEL established Our Farm in the Lake District in 2011, ensuring a supply of the best possible local and sustainable produce. The farm now provides most of the produce for all UMBEL’s UK restaurants. In 2016, UMBEL launched Aulis Cartmel, a six-seater chef’s table at L’Enclume. A London outpost of Aulis followed in 2017, as a standalone 12-seater chef’s table in Soho, which was awarded its first Michelin star in 2024.

Expanding internationally, UMBEL launched Roganic Hong Kong in February 2019, earning a Michelin star in December 2019. Henrock, an elegantly informal restaurant within Linthwaite House, debuted in the Lake District in October 2019. The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.

In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within. Also, in 2024, Simon was awarded an MBE in the New Year’s Honours List for his services to the food industry.

Since opening, Skof has also received the Best New Restaurant Award at the Good Food Guide 2024 and Newcomer of the Year at the Manchester Food & Drink Awards 2024, where Tom Barnes was also crowned Chef of the Year. Less than a year after opening, Skof earned its first Michelin star at the 2025 Michelin Great Britain awards.

In 2026, Southampton-based restaurant AO by Daniel Rogan joined UMBEL.

Further information and news: www.simonrogan.co.uk or visit @rogan_simon

RESTAURANT ACCOLADES & AWARDS – PAST AND PRESENT

• 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
• One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024 + 2025
• Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021
• MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024 + 2025
• Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
• Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
• Travel & Leisure Asia 2023 + 2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
• Best Design – Vogue Hong Kong 2024
• Home Journal Awards (2025): Winning Dining Space for its new design.
• International Restaurant & Bar Design Awards – Global Best Sustainability Design Award (2025):
• The Food Made Good Standard by The Sustainable Restaurant Association – 3-Star Rating (2025)
• Foodie Forks Awards 2025 – Best Sustainable Restaurant of Hong Kong
• Harpers Bazaar Hong Kong – Bazaar Elite List 2025 + 2026 – Roganic Hong Kong
• Eater – The 38 Best Hong Kong Restaurants
• Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong
• Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
• Best Interiors – SCMP Top 100 Tables 2026
• Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2026
• Tatler Dining – Tatler Best 20 Restaurants of Hong Kong – Roganic
• Tatler Dining – Tatler Best in Class – Best Design