SIMON ROGAN’S REIMAGINED ONE MICHELIN-STARRED AND MICHELIN GREEN-STARRED ROGANIC HONG KONG IS NOW OPEN AT LEE GARDEN ONE, CAUSEWAY BAY

The highly anticipated re-launch of Roganic introduces Simon Rogan’s new, all-encompassing gastronomic vision, which features a sharing menu approach that ensures a relaxed, accessible, yet elevated dining experience while staying true to its sustainable ethos

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<<19^th February 2025 – Hong Kong>> One MICHELIN-starred and MICHELIN Green-starred Roganic Hong Kong, celebrated for its innovative, city-centric farm-to-table approach by British chef Simon Rogan MBE, is thrilled to announce its reopening with a brand-new Roganic Hong Kong at Shop 402-403, Lee Garden One, 33 Hysan Avenue, Causeway Bay from 15^th February, 2025. Simon Rogan currently holds a total of 10 MICHELIN stars and 2 MICHELIN Green stars across the Umbel Restaurants Group for his restaurants around the world including England, Malta, Hong Kong and Phuket Thailand, the most MICHELIN-stars accumulated in the UK and Ireland region.

Under the leadership of Executive Chef Oli Marlow, Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole, Roganic Hong Kong will unveil an exciting chapter alongside a team of experts from the Simon Rogan restaurant group, including Graeme Cumine (Restaurant Manager of Three MICHELIN-starred L’Enclume) and Valentin Mouillard (Head Group Sommelier of UMBEL Restaurants), elevating the dining experience with unparalleled service standards and an exceptional drinks programme. Together working closely with existing team members including Restaurant Manager, Antonio Mereu and Junior Assistant Manager, Priscilla Tam, guests can expect a warm and welcoming atmosphere, catering to both returning patrons and newcomers alike.

Roganic Hong Kong continues its commitment to innovative, sustainable gastronomy by blending local ingredients with modern British flair, embracing zero-waste principles in its cuisine and design.

Roganic Hong Kong – The New Sharing Set Menu Format

Roganic steps away from the traditional fixed tasting menu, with Simon Rogan’s vision giving guests the flexibility of selecting dishes from a sharing main course section of the set menu. This new format offers a more approachable experience with sharing dishes, allowing guests greater choice in their dining journey and the opportunity to cater for a range of budgets.

The new menu at Roganic Hong Kong is founded on zero-waste principles, aiming to utilise every part of each ingredient. Chef Simon Rogan’s commitment to seasonal, and premium ingredients is evident, with a focus on sourcing from local, organic farms wherever possible. Chefs Adam and Mark foster strong relationships with regional producers through regular visits and educational sessions, ensuring a deep connection to the sourcing process.

The new menus will showcase a unique style, never-before-seen recipes with 100% all new dishes, true to Simon’s core ethos. The dinner menu, available in both regular and vegetarian options, offers four snacks, four choices of main dishes, three desserts, and three sweet treats, priced at HK$1,280 + 10% service charge per guest. Experience creative dishes such as Maitake mousse, Wagyu ox tongue, pickled shemeji, ramson oil, Nantau Tomatoes in Perilla and Coal oil with fermented pistachio and winter shoots, Cured Mackerel from Hainan with beetroots, hawthorn and dill, Aged Grouper in Five Flavours with white dragon sweetcorn, roasted bone and seaweed butter, and Roganic Waffles with Zen Organic Farm figs and fresh yoghurt. Vegetarian and vegan menus are available upon request.

The lunch menu, priced at HK$520 + 10% service charge per guest, features two snacks, three sharing dishes, and two desserts, with every additional dish priced at HK$100 per person. Enjoy dishes such as Hokkaido Scallop with grilled Oscar peas and pea shell dashi, and Dry Aged Guangdong Duck roasted in 100 Flower honey and braised leg with pickled walnut, all followed by seasonal desserts such as Warm 61% Conspiracy Chocolate, Artichoke and Malt and more.

Enhance the dining experience with optional supplements available for all menus, including Westcombe Cheese with Soda Bread (HK$100), Australia Manjimup Truffle (HK$200), and Simon Rogan’s distinctive blend of Petrossian Caviar (HK$250).

To view the full lunch and dinner sample menus, please visit Roganic Hong Kong’s website.

The New Restaurant Design Concept – Reduce, Reuse, and Recycle

Roganic Hong Kong’s new interior concept, designed by award-winning local interior design firm Atelier E, follows the Rogan ethos.

Remaining faithful to the ethos of “Reuse, Recycle, Repurpose,” the new design emphasises Simon’s approach to zero waste and sustainability, in every detail. With a focus on locally sourced and sustainable materials, the restaurant’s ambiance is thoughtfully crafted for a welcoming and meaningful dining experience.

Collaborating with HKTimberbank, Roganic Hong Kong showcases upcycled wood from locally felled trees, salvaged from typhoons, urban development, or old age to prevent them from ending up in landfills. The reclaimed wood is featured throughout the restaurant, gracefully weaving a tale of resilience and renewal from the entrance panel to the iconic center tree-piece of the restaurant, as well as the tables and private VIP room, each piece carrying a unique history.

The minimalist bar counter serves as a canvas for local artist Eunis Cheung, who employs recycled materials such as stone and oyster shells to create a stunning and sustainable paint finish. The flooring has been assembled from skilfully broken and reshaped marble pieces, in a vibrant array of colours. Additionally, the restaurant breathes new life into chairs from its previous establishment by refurbishing them with upcycled fabric.

Roganic Hong Kong’s Elevated Drinks Program

Roganic Team’s beverage program is led by Valentin Mouillard (Head Group Sommelier of UMBEL RESTAURANTS) and Junior Assistant Manager, Priscilla Tam. Together with the team, they have crafted a brand-new wine list that aligns with the restaurant’s ethos, featuring winemakers who respect nature and the environment, produce on a small scale, and offer something unique. The beverage team has organised the wine list by style rather than region, making it easier for guests to discover what they love.

The new wine list is also centred around sharing, and in keeping with this theme, there are new selection of larger bottles, magnums, and beyond and is designed to enhance your dining experience.

For wine and Roganic’s renowned non-alcoholic pairings, the new 3-tiered wine pairing program aims to introduce lesser-known regions and grape varieties, giving guests the opportunity to taste wines that are not typically represented in Hong Kong.

Entry Level – 3 glasses at HK$400 / 5 glasses at HK$700

Signature Pairing – 3 glasses at HK$600 / 5 glasses at HK$1,000

Select Pairing – 3 glasses at HK$1,200 / 5 glasses at HK$1,900

Non Alcoholic Pairing – 3 glasses at HK$228 / 5 glasses at HK$380

In the new selection of cocktails and non-alcoholic drinks, the team embraces Simon’s philosophy of utilising all produce. Working closely with Head Chef Adam and team to incorporate by-products from the menu ingredients, which would otherwise go to compost. Examples include, a lapsang souchong kombucha infused with tomato skin from one of the dishes to complement the lobster dish. This results in a smoky kombucha with notes of tomatoes, contrasting with the richness of the lobster and matching the fruity floral character of the rosehip.

For the Mushroom dish, new Sommelier, Titouan Jounier selected the Maceration from Jerome Bretaudeau, a winemaker they admire. Recently elected the best winemaker in France by La Revue des Vins de France, Bretaudeau is located just 30 minutes from their hometown. He produces an exceptional Pinot Gris by leaving the skin in contact with the juice for three weeks in concrete tanks. This “Orange” wine pairs perfectly with the earthy flavour profile of the mushroom porridge and the texture of the egg yolk. The wine’s aromatic qualities balance out the miso in the dish.

A Word from Simon Rogan

“Since our first iteration of Roganic, a pop-up in Marylebone in 2011, Roganic has continually evolved, leading the way in modern dining. And after five years in Hong Kong, we’re very excited to reintroduce Roganic in a wonderful new location with an exciting new menu format and everything new. The team has worked tirelessly to have our new home in Hong Kong ready for all our loyal supporters and guests who have visited us since 2019. We cannot wait to see you on from 15^th February in our new home in Lee Garden One which we promise will be an all-new experience,” says Simon Rogan.

A Word from Ricci Wong, Founder of HKTimberbank

“Six years ago, Super Typhoon Mangkhut uprooted more than 60,000 trees in Hong Kong, sparking the creation of HKTimberbank. Our mission is to rescue trees from landfills and transform them into beautiful wooden furniture, art pieces, and construction materials. I’m delighted that Roganic shares these values and is giving our wood a second life,” says Ricci Wong, Founder of HKTimberbank. “I hope every guest at Roganic feels the connection to nature.”

Reservations are now open, please visit HERE to secure bookings. Roganic is currently open for lunch and dinner only from Wednesday – Sunday.

<<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 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 will open from 15^th February, 2025.

Roganic Hong Kong is led by Executive Chef Oli Marlow, alongside Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole.

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

Simon Rogan MBE is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his debut restaurant L’Enclume in The Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds three Michelin stars as well as the top ranking in La Liste with Simon Rogan being the first British chef to achieve this.

Simon opened Rogan & Co, his second venture in Cartmel in 2008 which won its first Michelin star in 2018.  In 2011, Simon established Our Farm in The Lakes, which provides the restaurant group with high quality, sustainable produce. In 2016, Simon launched Aulis Cartmel, a six-seater chef’s table experience adjoining L’Enclume.

A London outpost of Aulis arrived in 2017 as a standalone 12-seater chef’s table in central Soho, which was awarded its first Michelin star in 2024.

Simon expanded his restaurant portfolio to Hong Kong, opening Aulis in January 2019 and Roganic in February 2019. Roganic Hong Kong was awarded its first Michelin star in December 2019. In October 2019, Simon opened Henrock, an informally elegant restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District.

In 2020, in response to the global pandemic, the group launched Home by Simon Rogan, a delivery offering providing three-course ‘at home’ dining experiences created in The Lakes. In 2021, Simon’s efforts towards sustainability were recognised with the newly introduced Michelin green star, awarded to both L’Enclume and Roganic Hong Kong. In 2022, Simon opened a Hong Kong based bakery and restaurant The Baker & The Bottleman, and in the same year L’Enclume was awarded its third Michelin star, the first restaurant in the north of England to do so. This coincided with the group celebrating 20 years since Simon opened L’Enclume. In early 2023, he expanded his portfolio to Valletta, Malta with the opening of ION Harbour by Simon Rogan, and in 2024 the restaurant became the first ever restaurant on the island to be awarded with two Michelin Stars. In December 2023 the group expanded into Thailand, with the opening of Aulis Phuket.

In 2023, ‘A Day at Our Farm’ welcomed its first guests, Simon’s seasonal, al fresco dining experience located on Our Farm, and awarded Best Farm to Table restaurant at the 2024 Good Food Guide awards and runs throughout the warmer months. In 2023, Simon was recognised with a top accolade at the Craft Guild of Chefs Awards and is currently vice president of the Bocuse d’Or UK team. In 2024, Simon was awarded an MBE in the New Year’s Honours list for his services to the food industry. 

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