An exclusive first look at the newly relocated Roganic Hong Kong

With a new home at Lee Garden One, Roganic returns with a sharing-style menu and eco-conscious design

After a brief hiatus, due to relocation, Simon Rogan’s Roganic has returned, settling into its new home at Lee Garden One in Causeway Bay, bringing with it a fresh approach to modern British dining that feels both relaxed and revolutionary.

Rogan, a chef revered for his farm-to-fork philosophy, has built a restaurant group spanning England, Malta, Thailand and Hong Kong. Yet, his commitment to local produce remains steadfast.

This new iteration of Roganic proves that sustainability isn’t a mere buzzword but a blueprint, incorporating conscious practices with culinary creativity for an intentional and inspiring experience.

Above British chef and restaurateur Simon Rogan

British chef and restaurateur Simon Rogan

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On the menu

Above Farmhouse tomatoes in perilla and coal, fermented pistachio and winter shoots

Above Raw Blue fin Tuna in kohlrabi, kombu, apple and apple marigold juices

Farmhouse tomatoes in perilla and coal, fermented pistachio and winter shoots

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Roganic’s new sharing-style set menu, available in both regular and vegetarian options, offers flexibility and creativity, doing away with marathon tastings in favour of dynamic, thoughtful dishes. Leading the kitchen are executive chef Oli Marlow, head chef Adam Catterall and senior sous chef Mark Catchpole, presenting four snacks, four choices of main dishes, three desserts and three sweet treats that celebrate seasonal produce and showcase close ties with local farms.

Above Dry aged Guangdong duck, glazed in 100 flower honey with braised leg and pickle walnut

Dry aged Guangdong duck, glazed in 100 flower honey with braised leg and pickle walnut

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Highlights include maitake mousse with Wagyu ox tongue, Nantou tomatoes in perilla and coal oil, and aged grouper in five flavours with seaweed butter. A lunch menu, with dry-aged Guangdong duck glazed in 100-flower honey and Hokkaido scallops with grilled peas and pea shell dashi is also available. For dessert, Roganic waffles with Zen Organic Farm figs at lunch or warm conspiracy chocolate with artichoke and malt at dinner offer a sweet yet sophisticated finale.

Above Desserts at Roganic Hong Kong

Desserts at Roganic Hong Kong

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The wine list, sourced from small-scale producers, is grouped by style for accessibility. A three-tiered pairing program, from entry to signature and select levels, introduces lesser-known regions and grape varieties, while cocktails and non-alcoholic options, such as a smoky lapsang souchong kombucha infused with tomato skins, echo the kitchen’s zero-waste philosophy.

Above Non-alcoholic soft pairings: tomato kombucha; green apple, celery and whey; longjing and passion fruit; beetroot honyu black tea and gooseberry

Non-alcoholic soft pairings: tomato kombucha; green apple, celery and whey; longjing and passion fruit; beetroot honyu black tea and gooseberry

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Sustainability beyond the plate

Above HKTimberbank working on some of the wooden pieces for Roganic Hong Kong

Above HKTimberbank is committed to saving felled trees from the landfill

HKTimberbank working on some of the wooden pieces for Roganic Hong Kong

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The restaurant’s design, crafted by local design studio Atelier E, mirrors its ethos of “Reuse, Recycle, Repurpose” by using locally sourced and sustainable materials. Furthermore, in collaboration with HKTimberbank, Roganic has incorporated upcycled wood from trees felled by typhoons or urban development. The minimalist bar features recycled oyster shells, and broken marble pieces have been reassembled into stunning flooring. The chairs from the previous Roganic location have also been refurbished with upcycled fabric, creating an atmosphere that feels understated yet deeply considered.

Above The private room at Roganic Hong Kong

The private room at Roganic Hong Kong

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A new chapter for Roganic

Above Simon Rogan and his team welcome guests to the newly reopened Roganic Hong Kong

Simon Rogan and his team welcome guests to the newly reopened Roganic Hong Kong

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Simon Rogan reflects, “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... 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 in our new home in Lee Garden One which we promise you will be an all-new experience.”

Reservations for Roganic Hong Kong are now open at roganic.com.hk