Charred tomatoes in perilla with coal ash accents.
Tips from diners
This dish appears frequently on the rotation and is a must-try showcase of local Taiwanese produce and precise charring technique.
The main course highlighting a single, premium ingredient prepared with precision. Three-yellow chicken—a heritage breed prized for its sweet meat—is stuffed and roasted until tender. The black garlic vinegar sauce adds complexity and depth. Diners report this is frequently chosen as the standout main course.
Tips from diners
Mention any preferences when booking—the kitchen can prepare alternative mains if poultry isn't your preference, though the chicken is highly recommended.
This snack showcases Roganic's signature style of combining unexpected ingredients. The oolong tea cure imparts a subtle floral note to the trout, balanced by the earthiness of beetroot and the tartness of hawthorn. It's a concise introduction to the kitchen's meticulous approach to sourcing and preparation.
Tips from diners
Don't skip the snacks course—they set the tone for the entire meal and showcase the restaurant's philosophy of precision and creativity.
A refined amuse-bouche that highlights the sweetness of diver scallop against textured crispness. The farm emulsion brings together seasonal vegetables in a bright, herbaceous complement to the marine flavour profile.
Tips from diners
Eat these immediately when they arrive—the cracker maintains its crunch for only a few minutes.
A complex intermediate course that demonstrates Roganic's mastery of seafood. The delicate bass is enhanced by umami-rich pike perch roe and the subtle bitterness of celtuce, while oysters add mineral notes. Reviewers consistently praise the textural contrast between the silky fish and crispy elements.
Tips from diners
The smoked pike perch roe is the standout element—ask the server about the sourcing if you're curious about the preparation.
Roganic opened in Hong Kong in 2019 and relocated in February 2025 to a new sustainable space at Lee Garden One in Causeway Bay. Chef Simon Rogan's restaurant holds 1 Michelin star and a Michelin Green Star, featuring a farm-to-table concept with herbs grown at the nearby Hysan Urban Farm. The menu shifted from traditional tasting menus to a flexible sharing-style format, allowing guests to choose from different menu sections.
Roganic moved to Lee Garden One in February 2025. The new location is inside the mall, which is different from the previous Sheung Wan space. Reservations are essential and strongly recommended 1-2 weeks in advance.
The lunch menu is notably affordable at HKD 520—excellent value for 1-Michelin-starred dining. Dinner is HKD 1,280 with more courses. The menu format changed to sharing-style, allowing you to pick courses from different sections.
The restaurant holds a Michelin Green Star for sustainability. If you're interested in the farm-to-table story, herbs are grown at the nearby Hysan Urban Farm just minutes' walk away.
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