Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About
    • About Me
    • Tiny Urban Kitchen’s Favorite Equipment
    • Press
  • Recipes
    • Recipe Index
    • Asian
      • Chinese
      • Taiwanese
      • Thai
      • Malaysian
      • Japanese
      • Korean
    • Appetizers
    • Soups
    • Salad
    • Pasta
    • Noodles
    • Rice
    • Vegetarian
    • Meat
    • Sweets
      • Baking
      • Ice cream
      • Cookies
    • Misc
    • Kawaii (Cute)
  • Travel / Restaurants
    • United States
      • Boston
        • Jen’s Picks
        • Boston
          • Allston
          • Back Bay
          • Brighton
          • North End
          • South End
        • Cambridge
          • Kendall Square
          • Inman Square
          • Central Square
          • Harvard Square
          • Porter Square
          • North Cambridge
        • Somerville
          • Davis Square
          • Union Square
        • Greater Boston
          • Brookline
          • Arlington
          • Belmont
          • Watertown
          • Newton
          • Lexington
          • Concord
          • Burlington
          • Natick
        • Cape Cod, Martha’s Vineyard, Berkshires
      • Vermont
      • Maine
      • New York
      • Washington DC
      • Philadelphia
      • Orlando
      • Chicago
      • Las Vegas
      • California
        • Los Angeles
        • San Francisco
        • Napa
        • Sonoma
      • Seattle
      • Hawaii
    • Canada
      • Montreal
      • Canadian Rockies
      • Toronto
    • Argentina
    • Europe
      • United Kingdom
        • London
        • Oxford
      • Italy
        • Rome
        • Piedmont
      • France
        • Paris
        • Bordeaux
      • Spain
        • Madrid
        • Barcelona
        • Catalonia / San Sebastian / Girona
      • Germany
      • Belgium
        • Brussels
      • Switzerland
      • Greece
      • Finland
      • Norway
      • Denmark
    • Japan
      • Japan Guide
      • Tokyo
      • Osaka
      • Kyoto
    • China (Mainland)
      • Beijing
      • Chengdu
      • Shanghai
      • Shaanxi
      • Shenzhen
      • Xiamen
      • Yunnan
    • Singapore
    • Hong Kong
    • Malaysia
    • Taiwan
    • Thailand
    • Australia/New Zealand
  • Michelin
    • Formerly had a star
    • Michelin Recommended
    • 1 Star
    • 2 Stars
    • 3 Stars
  • Jen’s Eating Guides!
    • Boston Restaurants
    • Boston Dishes
    • Tokyo
    • Hong Kong
    • Las Vegas
    • Napa / Sonoma
    • Taiwan (night markets)
    • Taiwanese (casual eats)
    • Street Foods of Bangkok (Part I)
    • Street Foods of Bangkok (Part II)
    • Kitchen Equipment
  • Trip Reports
    • All trip reports
    • New England
    • New York
    • Washington DC
    • Las Vegas
    • California
    • Canada
    • Europe
    • Florida
    • Japan
    • China

Roganic Hong Kong – Simon Rogan’s HK outpost

December 20, 2020 by Jennifer Che Leave a Comment

We had several months of calm in between September and November when Covid cases in Hong Kong were relatively low. Bryan’s birthday happened to be right around that time, so we were actually able to celebrate his birthday, in small groups, with several different sets of friends. One of the last places we visited that birthday week was Roganic in Hong Kong.

Roganic Hong Kong is the second location of British chef Simon Rogan’s original Roganic in London. Both Roganics achieved Michelin stars in record time – in less than one year.

Roganic Hong Kong has a gorgeous dining space with cozy banquettes and artfully placed decorations. However, because we were still a bit skittish about Covid, we opted for a private dining room, which happened to be available that day.

Roganic Hong Kong

Roganic is known for its excellent cocktails, and the bartender came in and asked us what kind of flavors we liked.

Bryan said, “surprise us!”

After asking us a few questions about what we liked to drink, he came back with a cocktail made with pear 🍐brandy, a cherry skin “leather” candy (kind of like a fruit rollup), sparkling wine, and an old French root bitter.

“What is this cocktail called?”

The bartender laughted and said “what are your names?”

After we told him he said, “well then, it’s called the Jen and Bryan Cocktail“.

Initial Bites

Roganic Hong Kong

We soon began with various bites. Although I don’t typically like liver very much, I was blown away by this fantastic first bite: Buttermilk Waffle topped with a luxurious chicken liver hazelnut whipped parfait and a cranberry sauce. It was fantastic! The cranberry cut the richness of the creamy liver parfait. Overall it was delicious – not overly rich but instead a balanced mix of intense, rich, sweet, and bright, all at the same time.

Roganic Hong Kong

Goat Cheese Tart, made with Ragstone (an English goat’s milk cheese), pickled onion and shallot confit was delicate, refined, and a lovely single bite.

Vegetable-Focused Appetizers

Roganic Hong Kong

Roganic focuses on farm to table dining, and farm fresh vegetables can really be seen in this next course, Late Season Tomato, which is made with locally grown tomatoes (Hong Kong’s New Territories!) and topped with cod roe, linseed, and a variety of herbs and flowers from the farm.

Roganic Hong Kong

I love how Roganic uses local Hong Kong vegetables, such as this refreshing pea soup made with Hong Kong peas, elderflower radish, and watermelon snow.

Roganic Hong Kong

I love vegetables and L’Arpege in France is one of my favorite high-end, vegetable-obsessed restaurants. Roganic is similar in its focus on farm vegetables, and we saw this especially in its first several courses. For our next course, we enjoyed a brined cabbage topped with a fresh mussel, dill oil, and a kale chip.

Roganic Hong Kong

The exploration of vegetables continued with a focus on the glorious Maitake Mushroom (otherwise known as hen-of-the-woods). Here, the mushroom came with whey, a celeriac buttermilk foam, and shaved dried salted duck egg powder. The mushroom was actually a bit sweet though it still kept its deep, earthy flavor. Overall, it was a very nice dish.

Main Courses

Roganic Hong Kong

We began our “main courses” with a single piece of perfectly poached salmon fillet. The salmon came with roasted leeks, roasted walnuts, and a baked potato foam. The roasted, ever-so-slightly charred leeks were fantastic. Similarly, the salmon was perfectly cooked and had an almost raw, super soft texture.

Roganic Hong Kong

Hong Kongers are very particular about their chicken, and the locally produced chicken is top notch.

A quick interesting story about Hong Kong chickens. Hong Kong used to import live chickens from the Mainland. Once the Avian flu started hitting, Hong Kong phased out the chicken imports and since 2016, produces all of its live chickens locally. Yellow chicken is well known in Hong Kong and more recently has become quite popular on high-end restaurant menus throughout the city. Foreign chefs are starting to really appreciate the quality of this particular local ingredient.

Roganic prepares this local yellow chicken three ways: lightly poached (or sous vide?) chicken breast; chicken skin crisped up and placed on top of sweet corn; and a stuffed chicken wing. We could enjoy the chicken with multiple layers of sauces (chicken jus, corn purée, and chili oil). The dish was beautifully balanced and superbly executed.

Palate Cleansing . . .

Roganic Hong Kong

We cleansed our palates and got ready for dessert with this refreshing caramelized yogurt and dill cornet.

Dessert

Roganic Hong Kong

Only mysteriously called The Roganic, this signature dessert is meant to look like a gold coin filled with caramelized white chocolate and mousse inside.

Roganic Hong Kong

The server poured a fig leaf and pear oil table side.

Roganic Hong Kong

For our second dessert we enjoyed a bee pollen and chamomile cake with hay and strawberries.

Roganic Hong Kong

Finally, freshly fried beignets, i.e. sugar dusted doughnuts.

Roganic Hong Kong

Coffee + Doughnuts! I got a decaf coffee, Bryan got a double espresso.

General Thoughts – Roganic Hong Kong

I absolutely loved our meal at Roganic Hong Kong. It’s not surprising, considering that I really enjoy dining at restaurants that focus on vegetables, especially those that find creative ways of bringing flavor out of local vegetables. I especially liked the fact that a large portion of the tasting menu was actually vegetables and lighter seafood. in fact there was only salmon and chicken and no red meat whatsoever. 

Not only that, Simon Rogan is an expert at bringing the flavors out of these vegetables, and each of these dishes was a joy to eat. Furthermore, the service was warm and friendly, and the staff were very attentive despite the fact that we were tucked away in a private dining room.

The only small downside of our dining experience was that the private room was not nearly as beautiful as the main dining room, and frankly speaking, the ambience (and view) were pretty ordinary. I look forward to the day when we can go back and safely dine in the main dining room again.

I came away from that meal feeling happy, satisfied, and just good overall. I very quickly told Bryan that I wanted to come back again, maybe even for my birthday.

Right now unfortunately because of the pandemic all restaurants in Hong Kong have to close or only do take-out after 6PM. Roganic is offering various take-away or delivery options, including a special Christmas take away meal which involves turkey and other fun fixings. We just might try that.

We try our best to support restaurants during this difficult time!

Roganic Hong Kong
UG08, Sino Plaza,
255 Gloucester Rd,
Causeway Bay, Hong Kong

Roganic Hong Kong

Filed Under: Hong Kong, Michelin, Michelin1, World Travel

« Healthy Quinoa Crackers
Van Wonderen Stroopwafels Amsterdam »

Recent Posts

  • Bozar Restaurant Brussels – 1 Michelin Star February 25, 2021
  • Fin de Siecle Brussels February 23, 2021
  • Happy Lunar New Year – a Different Celebration During an Unusual Year February 12, 2021
  • The Araki Hong Kong February 1, 2021
  • L’Atelier de Joel Robuchon Hong Kong January 18, 2021
  • Nostalgic Reminders of Home: Five Guys Hong Kong January 6, 2021
  • Elementary Hong Kong January 5, 2021
  • Happy New Year 2021! A Look Back at 2020 January 1, 2021

Latest Chinese recipes!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Archives

Categories

Awards

Saveur
PFB

BostonGlobe

Most Recent Posts

Bozar Brussels

Bozar Restaurant Brussels – 1 Michelin Star

Fin de Siecle Brussels

Fin de Siecle Brussels

Happy Lunar New Year – a Different Celebration During an Unusual Year

The Araki Hong Kong

The Araki Hong Kong

L'Atelier de Joel Robuchon Hong Kong

L’Atelier de Joel Robuchon Hong Kong

Five Guys Hong  Kong

Nostalgic Reminders of Home: Five Guys Hong Kong

Elementary HK

Elementary Hong Kong

Happy New Year 2021! A Look Back at 2020

Restaurant Le George Paris

Restaurant Le George Paris

Great Yakiniku and Fine Wine

Nice Yakiniku and Fine Wine Hong Kong

France!

Yam'Tcha Paris
David Toutain Paris
Divellec Paris
Breizh Cafe Paris
Clamato Paris

Kawaii! (Cute)

Norway!

Food Advertising by logo

Chinese Recipes

Okra with Chicken
Food Advertising by logo

Shop & Support us!

Spain!

Girona Spain
Amelia San Sebastian

Japan!

Bulgari Il Ristorante Luca Fantin
Sukiyaki Imafuku Tokyo
Sushi Ishimaya Tokyo
Disney Sea Tokyo
Tempura Fukamachi Tokyo
Shinjuku Gyoen

Cambridge restaurants

Privacy Policy

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress