Roganic Hong Kong

Roganic Hong Kong Roganic London was awarded its 1st Michelin star in 2018, as the first international outpost in Asia.
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Wah Kee Farm pork with braised kales and grains, pickled walnut and apple mead.Brined in koji for 24 hours before being ...
19/07/2026

Wah Kee Farm pork with braised kales and grains, pickled walnut and apple mead.

Brined in koji for 24 hours before being cooked over coals, the pork is glazed with fermented garlic and apple, then served with braised kales and grains, pickled walnut and a sauce finished with our own apple mead.

Paired with Domaine Mayard Châteauneuf-du-Pape, a Southern Rhône red with warmth, spice and generous fruit.

Stuffed seabass with fennel pollen, fermented cauliflower with whey and caper jam.Served with Beau Rivage Clarksburg Che...
04/07/2026

Stuffed seabass with fennel pollen, fermented cauliflower with whey and caper jam.

Served with Beau Rivage Clarksburg Chenin Blanc 2022 by William Kelley and Frank Ingriselli. With a subtle texture and an abundant freshness, this wine perfectly complements the delicate seabass and the creamy chervil and whey sauce.

Join us this summer to experience what’s new on the menu, alongside our exclusive non-alcoholic drinks selection inspire...
24/06/2026

Join us this summer to experience what’s new on the menu, alongside our exclusive non-alcoholic drinks selection inspired by Jo Malone London’s limited-edition Veggies collection.

For those planning a celebration, long lunch or corporate gathering, guests booking our Select Menu in the Private Dining Room can enjoy complimentary corkage from now until 1 September.

Reserve your table via the link in bio.

Wah Kee Farm pork in preparation.Brined in koji for 24 hours before being cooked over coals, glazed with fermented garli...
23/06/2026

Wah Kee Farm pork in preparation.

Brined in koji for 24 hours before being cooked over coals, glazed with fermented garlic and apple, carved and plated for service.

Served with braised kales and grains, pickled walnut and a sauce finished with our own apple mead.

Young Napa cabbage grilled over embers with HK oyster mushrooms and fermented horseradish.Dill-brined cabbage cooked ove...
22/06/2026

Young Napa cabbage grilled over embers with HK oyster mushrooms and fermented horseradish.

Dill-brined cabbage cooked over coal, layered with oyster mushrooms from Urban Mushroom Farm in Tuen Mun, pickled shimeji and king oysters.

Finished with truffle purée, mushroom teriyaki sauce and fermented horseradish.

How our Guangdong dry-aged duck dish comes together.Boltardy beetroot glazed in reduced blackcurrant, baby beetroot cook...
20/06/2026

How our Guangdong dry-aged duck dish comes together.

Boltardy beetroot glazed in reduced blackcurrant, baby beetroot cooked in duck fat, beetroot purée and perilla, finished with a sauce made from roasted duck bones and smoked beetroot juice.

Address

402, 4/f Lee Garden One, 33 Hysan Avenue, Causeway Bay
Hong Kong
852

Opening Hours

Tuesday 12:00 - 14:30
18:00 - 22:30
Wednesday 12:00 - 14:30
18:00 - 22:30
Thursday 12:00 - 14:30
18:00 - 22:30
Friday 12:00 - 14:30
18:00 - 22:30
Saturday 12:00 - 14:30
18:00 - 22:30
Sunday 12:00 - 14:30
18:00 - 00:00

Telephone

+85228178383

Website

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