Words by Aude Camus
It’s no secret: the reopening of Roganic has been one of the most anticipated culinary events of the year. I absolutely loved the first iteration of the restaurant (anyone else still dreaming about that bread and cultured butter combo from back in the day?), so I walked into the new space with sky-high expectations — and I’m happy to report, they were not only met, they were exceeded.
Now nestled inside Lee Garden One in Causeway Bay, the new Roganic feels like the start of something fresh. The setting is warm and intimate, with a subtle sense of drama — reclaimed wood panels with a story to tell, textures that feel thoughtful, and an open design that balances beauty with the brand’s zero-waste ethos. It's sustainably stunning with an ease to it all.
But let’s talk about the food — because that’s what we’re here for, right?
It’s no secret: the reopening of Roganic has been one of the most anticipated culinary events of the year. I absolutely loved the first iteration of the restaurant (anyone else still dreaming about that bread and cultured butter combo from back in the day?), so I walked into the new space with sky-high expectations — and I’m happy to report, they were not only met, they were exceeded.
Now nestled inside Lee Garden One in Causeway Bay, the new Roganic feels like the start of something fresh. The setting is warm and intimate, with a subtle sense of drama — reclaimed wood panels with a story to tell, textures that feel thoughtful, and an open design that balances beauty with the brand’s zero-waste ethos. It's sustainably stunning with an ease to it all.
But let’s talk about the food — because that’s what we’re here for, right?
Under the creative leadership of Simon Rogan and his stellar team (shout-out to Executive Chef Oli Marlow and Head Chef Adam Catterall), Roganic’s new format swaps the classic tasting menu for a sharing-style experience that’s relaxed, interactive, and still unapologetically refined. You still get all the flourishes of fine dining — intricate plating, knockout flavours, clever technique — but there’s something refreshing about the way it’s presented. Less ceremony, more joy. It’s fine dining with its hair down, and I’m here for it.
Chef Simon Rogan’s style has always been about elevating humble ingredients, and this menu leans into that ethos hard. Case in point? The Maitake mushroom with miso butter, grains, soft yolk and burnt chives — a dish I’d happily eat every week for the rest of my life. It’s earthy, rich, comforting, and a masterclass in “how to turn mushrooms into the main character.” Forget caviar and lobster (though yes, I love those too because I’m a fancy girl, what can I say) — this is the kind of dish that wins you over through flavour, not flash.
Then there’s the Hokkaido scallop with grilled Oscar peas and pea shell dashi. It’s light, delicate, and bursting with umami — the kind of thing that somehow captures the feeling of early spring on a plate. Plus, it looks like a lotus pond.
But honestly, there wasn’t a single miss. The aged grouper with roasted bone and seaweed butter was another winner — tender, flavourful, and just the right amount of indulgent. And the dry-aged Guangdong duck, glazed with 100 Flower honey? A classic, done with precision. Served with pickled walnut and a braised leg preparation (ok, who do I have to bribe to get my weekly dose of that little addictive thing?), it felt rooted in tradition but elevated with that unmistakable Roganic flair. Also a shoutout for the seasoning of the dishes. I’m the kind of person who always ask for salt (I know, bad habit) and pepper – but no extra seasoning was needed here as everything is already packed with flavours.
Speaking of wine — the new list is something special. It’s organised by style (not region), making it easier to navigate whether you’re a seasoned connoisseur or just someone who knows what they like. The team also offers non-alcoholic pairings that go far beyond sparkling apple juice — think kombuchas, infusions, and house-fermented surprises that genuinely complement the food.
Price-wise, it’s still a fine-dining experience, but at HK$520 for the lunch menu and HK$1,280 for the tasting menu (available lunch and dinner) it’s definitely one of the most approachable Michelin-starred meals in town. And trust me — there’s real value in what you’re getting here.
The service is also worth a shout-out. There’s just the right balance of polish and warmth. The team is clearly passionate, happy to guide you through the menu without a hint of pretension. It’s the kind of place where you feel taken care of, not just served.
So, what’s the verdict?
Roganic has returned with confidence and a clear sense of purpose. The food is thoughtful, the design is beautiful, and the experience feels like a proper celebration of what dining out should be — exciting but not intimidating, elegant but not fussy. Best new opening of 2025 so far? Without a doubt.
Roganic
https://www.roganic.com.hk/
Shop 402 & 403, 4/F, Lee Garden One, Causeway Bay
Speaking of wine — the new list is something special. It’s organised by style (not region), making it easier to navigate whether you’re a seasoned connoisseur or just someone who knows what they like. The team also offers non-alcoholic pairings that go far beyond sparkling apple juice — think kombuchas, infusions, and house-fermented surprises that genuinely complement the food.
Price-wise, it’s still a fine-dining experience, but at HK$520 for the lunch menu and HK$1,280 for the tasting menu (available lunch and dinner) it’s definitely one of the most approachable Michelin-starred meals in town. And trust me — there’s real value in what you’re getting here.
The service is also worth a shout-out. There’s just the right balance of polish and warmth. The team is clearly passionate, happy to guide you through the menu without a hint of pretension. It’s the kind of place where you feel taken care of, not just served.
So, what’s the verdict?
Roganic has returned with confidence and a clear sense of purpose. The food is thoughtful, the design is beautiful, and the experience feels like a proper celebration of what dining out should be — exciting but not intimidating, elegant but not fussy. Best new opening of 2025 so far? Without a doubt.
Roganic
https://www.roganic.com.hk/
Shop 402 & 403, 4/F, Lee Garden One, Causeway Bay
This article is based on a complimentary dinner hosted by Roganic. No money has been paid to publish this review which is entirely based on the genuine opinion of its author.
