Roganic Hong Kong

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Roganic Hong Kong Roganic London was awarded its 1st Michelin star in 2018, as the first international outpost in Asia.
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Following our sold-out collaboration in Kanazawa earlier this year, we’re welcoming respiracion_ japan to Roganic for tw...
16/10/2026

Following our sold-out collaboration in Kanazawa earlier this year, we’re welcoming respiracion_ japan to Roganic for two special dinners on Tuesday 17th and Wednesday 18th November.

Holding two Michelin stars and a Michelin Green Star, respiración brings together Spanish influences and the best ingredients from Japan’s Hokuriku region.

Across two nights, enjoy an exclusive 11-course menu featuring signature dishes from both restaurants and new dishes created together, celebrating our shared commitment to seasonality and local producers.

THE DETAILS
17th & 18th November
Roganic Hong Kong
HK$2,180 + 10% service charge per person

Reservations now open via the link in bio.

07/10/2026

A usual evening at Roganic Hong Kong.

Come experience it for yourself.

Bookings available via the link in bio.

Salt-baked Ibis celeriac and Petrossian Royal caviar with sugar kelp.A new course on our menu, bringing together salt-ba...
03/10/2026

Salt-baked Ibis celeriac and Petrossian Royal caviar with sugar kelp.
A new course on our menu, bringing together salt-baked Ibis celeriac, marinated sugar kelp and Petrossian Royal caviar.

With only three core ingredients, the dish is a pure expression of what we do at Roganic: select ingredients from local suppliers, matched with a sense of decadent opulence.

Available as a supplement on our full, short and lunch menus at Roganic Hong Kong.
Discover the menu via the link in our bio.

26/09/2026

Raw and smoked Hokkaido scallop with horseradish, farm legumes, young shoots and flowers.

Part of our new menu at Roganic Hong Kong, this snack brings together delicate scallop with the freshness of seasonal greens and the gentle heat of horseradish.
Finished with young shoots and flowers, it opens the menu with something light, precise and ingredient-led.

Discover the new menu via the link in our bio.

“Roganic.”A new dessert from Roganic Hong Kong, bringing together buttermilk custard infused with lemon verbena, perfume...
22/09/2026

“Roganic.”

A new dessert from Roganic Hong Kong, bringing together buttermilk custard infused with lemon verbena, perfume lemon curd and pink guava juices.

Bright, delicate and aromatic, the dish balances citrus, creaminess and fruit, creating a refreshing touch to the menu.

Part of our new menu at Roganic Hong Kong.

Discover the menu via the link in our bio.

Scallop tart, chicken skin and whipped duck livers.A selection of new snacks from Roganic Hong Kong, each designed to op...
16/09/2026

Scallop tart, chicken skin and whipped duck livers.

A selection of new snacks from Roganic Hong Kong, each designed to open the menu with detail, seasonality and depth.

The scallop tart brings together Hokkaido scallop with horseradish, farm legumes, young shoots and flowers, creating something delicate, fresh and precise.

Alongside it, our chicken skin is served with smoked cod roe and pickled golden beetroot, while the whipped duck livers is paired with toasted black garlic pudding and preserved Alpine plum jelly.

Part of our new menu at Roganic Hong Kong, now available alongside our full menu, new short menu and seasonal changes to our lunch menu.

Discover the new menu via the link in our bio.

Raw Blue-fin tuna dressed in elderflower, salted watermelon radishes, early season tomatoes and perilla.Part of our new ...
10/09/2026

Raw Blue-fin tuna dressed in elderflower, salted watermelon radishes, early season tomatoes and perilla.

Part of our new menu at Roganic Hong Kong, this dish brings together Blue-fin tuna with the brightness of elderflower, the freshness of early season tomatoes, and the gentle acidity of salted watermelon radishes.

Finished with perilla, it reflects our approach to working with ingredients at their best, creating a dish that feels seasonal, delicate and full of depth.

Discover the new menu via the link in our bio.

September is always a busy time of year for us. The seasons shift, which means new produce and new dishes. Our executive...
09/09/2026

September is always a busy time of year for us. The seasons shift, which means new produce and new dishes. Our executive chef Oli Marlow and head chef Adam. , have spent weeks refining these dishes, sharing ideas and bringing the menu together.

Discover our new menus via the link in our bio. 🌱

01/09/2026

Nasturtium Gibson.

Introducing something a little stronger at Roganic Hong Kong.

Our new martini-style serve brings together NIP Rare Dry Gin, vermouth, nasturtium pickle and nasturtium oil, creating a clean, savoury and delicately aromatic drink with a seasonal edge.

Now available at Roganic Hong Kong.

25/08/2026

Mr Lin’s green asparagus with summer herbs, roasted pork, onion jam, pickled cucumbers and toasted yeast.

One of our new dishes on both our full and short menu available from Tuesday 1st September.

Discover the menu via the link in our bio.

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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