Roganic Restaurant Receives a 2025 GLOBAL RECOGNITION AWARD
In a moment of precision, the server places by hand-dived scallops with black-truffle emulsion and wild herb soil before the guest, capturing the essence that earned Roganic the 2025 Global Recognition Award in the demanding global fine-dining arena. This honor underscores the restaurant’s pursuit of advanced cooking methods—controlled fermentation, low-temperature sous-vide, and molecular techniques—paired with local, seasonal ingredients, all grounded in a zero-waste philosophy.
Roganic’s culinary cornerstone is its ability to transform scraps into refined creations: prawn-skin emulsions, concentrated vegetable broths, and beef aged in-house. Exclusive partnerships with organic farms around Hong Kong and fishermen practicing the Japanese ikejime method ensure every dish preempts the diner’s desires before they arise.
Service Excellence and Leadership
Service at Roganic is characterized by choreography-like timing. The sommelier orchestrates inventive pairings with limited-production wines while staff describe each selection with pinpoint accuracy. Diners note that “every glass arrives at the exact moment it complements the next texture,” reflecting an advanced reservation system and meticulous attention to dietary requirements.
Under Chef Simon Rogan’s guidance, the kitchen team thrives on collaboration: they develop quarterly menus from field research, innovate preservation techniques, and prioritize staff well-being through structured schedules. This leadership reinforces both consistent dish quality and the restaurant’s sustainability efforts.
Future Outlook and Commitment
Drawing on its established practices, Roganic will introduce quarterly chef collaborations to explore regional ingredients beyond Hong Kong, integrating lessons from global farm-to-table movements. These collaborative menus will feature guest chefs who share expertise in fermentation, ocean foraging, and botanical foraging, ensuring each season brings fresh insights and textures.
To support continued innovation, the restaurant is expanding its onsite herb and microgreen gardens, allowing real-time menu adjustments based on harvest yields. These developments reinforce Roganic’s role as a living laboratory for sustainable fine dining, promising guests new discoveries at every visit.
Cultural Identity and Experience
The Roganic dining space blends typhoon-salvaged wood with locally crafted ceramics, evoking the British countryside alongside Hong Kong’s vibrant energy. Chef’s-table experiences allow guests to engage directly with the creative process—from selecting micro-herbs grown on-site to understanding precise temperature adjustments that heighten aroma.
Looking ahead, Roganic plans new explorations in fermented dressings and steam-smoking techniques, ensuring each visit surpasses the last. The 2025 Global Recognition Award confirms its status as a global reference for sustainability, innovation, and hospitality, offering discerning diners an evolving culinary journey.
Located at Shop 402-403, 4/F Lee Garden One, 33 Hysan Avenue, Causeway Bay, strategically positioned in a prime shopping and business district
Features airy, light-filled open-plan interior with unique sculptural elements and upcycled wood from Hong Kong typhoons
Designed by award-winning local firm Atelier E with sustainable materials including recycled marble floors, repurposed oyster shells, and locally reclaimed wood
Forest-inspired atmosphere with elegant wood paneling, customizable LED lighting system, and acoustics designed for optimal dining
Seats 80 guests with both main dining room and private dining options available
Led by experienced management team including Restaurant Manager Antonio Mereu and experts from Simon Rogan’s UK operations
Winner of 100 Top Tables award for Best Service, with emphasis on empathy-driven hospitality and anticipatory guest needs
Staff trained extensively in menu knowledge, wine pairings, and dietary accommodations with precise, choreographed service timing
Four-tiered beverage pairing system (entry, signature, select, non-alcoholic) with sommelier expertise
Advanced reservation system with credit card requirements and flexible booking options
Executive Chef Oli Marlow and Head Chef Adam Catterall leading innovative modern British cuisine with local Hong Kong ingredients
Signature dishes include cured Hainan mackerel with beetroot, aged Guangdong duck, and Hokkaido scallops with pea shell dashi
Zero-waste philosophy utilizing entire ingredients, from prawn skin emulsions to aged beef preparations
Lunch menu priced at HKD 520, dinner at HKD 1,280, offering exceptional value for Michelin-starred dining
New sharing menu format allowing flexible dining experience with four snacks, main course choices, and dessert selections
Interactive chef’s table experiences at Aulis and educational storytelling elements throughout meals
QR code menus reducing plastic waste by 80% while maintaining digital accessibility
Seasonal menu adaptations every six weeks reflecting local ingredient availability
Private dining rooms and special event capabilities for groups up to 50 people
Non-alcoholic beverage innovations including house-made kombucha and fermented drinks from kitchen by-products
Four-day work week for staff to support work-life balance in demanding fine-dining environment
Comprehensive training programs with mentorship from Simon Rogan’s international restaurant group
Efficient kitchen operations with specialized equipment for aging, fermentation, and molecular gastronomy techniques
Adaptation during COVID-19 with takeaway services and safety protocols while maintaining quality standards
Strong reservation management system requiring advance booking, often over two months for weekend slots
First restaurant in Hong Kong awarded a Michelin Green Star for sustainability practices
Winner of 100 Top Tables inaugural Sustainability Hero award recognizing environmental leadership
Local ingredient sourcing from New Territories organic farms including Zen Organic Farm and Wah Kee Farm
On-site herb cultivation using EvoGro system and rooftop micro-green production
Zero-waste operations transforming food scraps into cocktail ingredients, compost, and menu components
Partnership with local social enterprises like Eco-Greenergy for waste management and sustainability initiatives
Sustainable seafood sourcing using Japanese ikejime method and local depuration systems for maximum freshness
Location
RESTAURANT INFORMATION
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Industry |
Restaurants/Fine Dining |
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Location |
Hong Kong |
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Year Founded |
2019 |
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Company Size |
60 – 80 employees |
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Website |
