SIMON ROGAN’S ROGANIC WELCOMES SEOUL’S ONE MICHELIN-STARRED GIGAS FOR A TWO-NIGHT PRODUCE-LED COLLABORATION DINNER FROM 25-26 AUGUST

MICHELIN Green-Starred restaurants from Hong Kong & Seoul get together as Chef Hawan Jung of GIGAS cooks in Hong Kong for the first time with Chef Adam Catterall

Please click here to download high resolution images of Roganic & Gigas

<<20^th July 2026 – Hong Kong>> Simon Rogan, Chef Partner of One MICHELIN-starred and MICHELIN Green-starred Roganic will welcome Chef Hawan Jung of Seoul’s acclaimed GIGAS for a two-night collaboration dinner on 25 and 26 August 2026. Marking GIGAS’ first-ever culinary event in Hong Kong, the exclusive menu will bring together two of Asia’s most sustainability-focused restaurants for an evening that celebrates seasonality, regenerative agriculture, fermentation, and ingredient-led cooking.

Priced at HK$1,880 + 10% service charge per guest, the collaborative tasting menu will showcase dishes created by Chef Jung alongside Roganic Hong Kong’s team led by Chef Adam Catterall, highlighting the shared philosophies that have earned both restaurants recognition from the MICHELIN Guide not only for culinary excellence, but also for their commitment to environmental responsibility.

While separated by geography, Roganic Hong Kong and GIGAS share a remarkably similar approach to cooking. Both restaurants place vegetables, herbs and carefully sourced produce at the centre of the dining experience, working closely with farmers and producers to create menus that evolve with the seasons. Sustainability is not a buzzword, but as a fundamental part of how each restaurant operates, from sourcing and menu development to waste reduction and long-term relationships with growers.

Welcoming Seoul’s Leading Voice in Sustainable Gastronomy

Since opening in Seoul in 2021, GIGAS has become one of South Korea’s most respected dining destinations, earning both a MICHELIN Star and a MICHELIN Green Star. The restaurant is currently the only establishment in Seoul to simultaneously hold both distinctions, recognised for its thoughtful approach to sustainability alongside its refined contemporary cuisine.

Named after the giants of Greek mythology, whose name translates to “born from the earth”, GIGAS is built around a philosophy that begins not in the kitchen, but in the soil. Much of the produce served at the restaurant is grown at Wani Farm, a family-owned farm in Gunpo, Gyeonggi Province, where Chef Hawan Jung personally cultivates vegetables, herbs and seasonal ingredients used throughout his menus.

Chef Jung spent over a decade training in some of Europe’s most influential kitchens, including MICHELIN three-starred Mugaritz in Spain and La Vie in Germany, before returning to Korea to establish GIGAS. Drawing on both European culinary techniques and Korean agricultural traditions, his cuisine focuses on expressing the natural characteristics of each ingredient with minimal intervention, allowing flavour, seasonality and terroir to take the stage.

A Menu Inspired by Nature, Fermentation and the Season

The evening begins with a series of snacks that showcase the distinct personalities of both kitchens. Chef Jung presents fresh celtuce paired with sweet amaebi, peanut, bronze fennel, crème fraîche and chilli oil, alongside a vibrant composition of beetroot, arugula and passionfruit sabayon. Roganic responds with a warm broth of fermented jicama, mussel and buttermilk whey, followed by its signature seaweed pudding glazed in kelp syrup with smoked eel and horseradish.

The menu then progresses into a starter of mandarin, carrot, Jerusalem artichoke and clam enriched with brown butter, highlighting Chef Jung’s affinity for vegetable-focused compositions layered with subtle seafood flavours. A collaborative seafood course follows, bringing together both teams around cod, jalapeño, turnip, potato and a rich cod pil pil sauce, before moving to a collaborative main course of duck served with corn and chilli, sweet potato romesco and morning glory.

For dessert, the menu continues its produce-led direction with a refreshing pre-dessert of strawberry, yoghurt, lemon cucumber and young green asparagus from GIGAS, followed by Roganic’s toasted Yi-O rice cream infused with fig leaf, served with Zen Farm figs and molasses.

The experience concludes with a pair of petit fours that reflect the personal stories behind each restaurant: Chef Jung’s homemade madeleine based on his mother’s childhood recipe, alongside Roganic’s pink guava and frozen marigold cream sandwich.

A Dinner Meeting of Shared Values

Beyond the menu itself, the collaboration highlights the growing importance of sustainability within contemporary fine dining across Asia. Both Roganic Hong Kong and GIGAS have built their reputations around a belief that exceptional cuisine begins with responsible sourcing, close relationships with farmers, and respect for the natural rhythms of the seasons.

For Roganic Hong Kong, whose own menu continues to evolve around locally sourced ingredients, regenerative farming practices and low-waste operations, the partnership represents a natural alignment with one of Seoul’s most influential voices in sustainable gastronomy.

ROGANIC X GIGAS

Snacks Part I

Fresh Celtuce and Ama Ebi shrimp with peanut, bronze fennel, chilli oil, lemon mousseline, toasted bread

Warm Broth of Fermented Jicama, Mussel, Buttermilk Whey

By GIGAS x Roganic

Snacks Part II

Beetroot, Arugula, Passionfruit Sabayon, Red Onion (GIGAS)

Seaweed Pudding, Kelp Syrup, Smoked Eel, Horseradish

By Roganic

Starter

Herb Salad with Herb cream, goat cheese, caper, guanciale, scallop, cream, Herbs from Gigas Farm + Petrossian Caviar

By GIGAS

Seafood

Red snapper, jalapeno, turnip and potato with Cod pil pil sauce

By GIGAS x Roganic

Main

Guangdong roast duck with corn & chill, sweet potato romesco and morning glory

By GIGAS x Roganic

Pre-Dessert

Strawberry and yogurt, lemon cucumber, green asparagus, beet foam

By GIGAS

Dessert

Toasted Yi-O Rice Cream, Fig Leaf, Zen Farm Figs, Molasses

By Roganic

Petit Fours

Homemade madeleine of chef’s childhood memory recipe by chef’s mom

Pink Guava Frozen Marigold Cream Sandwich

By GIGAS x Roganic

For dinner reservations at this exclusive collaboration event, 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 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 2026 – Roganic
• Tatler Dining – Tatler Best in Class 2026 – Best Design