Roganic (已搬遷) 新店位置

主打「Farm-To-Table」理念，得到米芝蓮綠色星星同埋一星既 Roganic 崇尚自然有機，提倡產地直送概念，大量選用新界農場既有機蔬菜同埋本地家禽～食物全部都超精緻，又靚又好食～是日 menu 如下：A4 wagyu, roast onion, seaweed and caviar 好味，啫喱好香又濃，賣相亦都好靚仔yi-o rice cracker, karasumi, preserved lemon, herb snow 米餅超級脆，食到停唔到口truffle pudding, birch sap, isle of mull cheddar 前菜最鍾意呢個，外脆內綿，口感細緻，重點係d 芝士碎碎pair 得好好，又唔會太膩pineapple tomato with mussel and white kombu 小清新hokkaido scallop, zen farm pumpkin, marmite butter 啲泡泡唔係得個樣，配埋帶子真係仲滑咗❤️soda bread with brown cultured english butter 呢個係 signature

最近去吃了Roganic新一季的晚市菜单，才想起来一年前的午餐还没写。回忆起疫情肆虐下小心翼翼出门觅食的日子，那顿饭已经是去年探店最难忘的回忆之一。·连续三年米其林一星，后来还有绿星（表彰推广永续食物）加持，Roganic在一众人均无上限的fine dining中显得极具性价比。人均300+港币的午市套餐（现在涨了一点，不过也才400出头），能吃到这样不落窠臼的巧思和富有诚意的出品，并且还很好预订，真心值得一去。·贯彻可持续宗旨，餐厅几乎选取的都是本地食材，运输成本上就很省。装修也是走的自然风格，让人联想到有机农场、田园和树林，是有点简朴，但环境也很省。·一人食就被安排在了吧台位置，边吃边看甜品师制作甜点真的蛮享受。侍应态度很好，介绍热情详细，每道菜都像一道景观。但毕竟时隔一年，只有凭当时随意记的笔记写——·【A4 Wagyu/Roast Onion/Seaweed and Caviar】和牛塔塔肉粒嫩滑，被酥脆的紫菜挞皮小心托住。芥末Emulsion和洋葱的调味，清爽的同时顺带唤醒一下味蕾。一口咬下，舌尖被裹挟进鱼子酱咸香的汪洋。·【Yi-o Rice Cracker/Karasum

Food poisoning.Me and my boyfriend had lunch menu today. We ordered Starter: lobster, cabbageMain: butter poached grouper, dry aged duckDessert: custard tart, tunworth cheeseAfter our lunch I had strong stomach pain and diarrhoea immediately. We didn’t had breakfast and food before. We suspected some of my food is not clean ? (my boyfriend is totally fine tho) I think in general the foods taste nice and very presentable. I enjoyed dinning in here but hope the restaurant could figure out what ha

相信是法國人 介紹得好詳盡有禮貌 物超所值👍🏻 fullset千幾蚊就埋到單 最欣賞係紅菜頭同藍莓個tartlet 下面呢個真心唔識欣賞 可能唔岩我口味 都幾蝦人食 唔係個個岩

餐廳名稱：Roganic新年就當然要獎勵一下自己，去食一餐好嘅😂今次就去咗米芝蓮一星 Roganic 試下啦～佢除咗係一星之外，佢仲拎咗『綠』星添，即係食材夠新鮮，使用本地食材為主，使用可持續食材，暫時佢係香港唯一，一間拎到綠色星星嘅米芝蓮餐廳☺️首道菜係一個紅菜頭，同鷹嘴豆小食，食材真係好新鮮，味道好特別，好難形容嘅味道，真係要食過先體會到，餐廳建議用手食，一口食一個，口味複雜美味，食材配搭新鮮特別，都算好食嘅😋第二道～超好食，好多芝士配上一個精製過嘅牛角包，比10個我都食到吖👍🏻外脆內軟，香脆可口，中間有少許流心嘅感覺，因為，太好多，要分2次慢慢享受一下😂第三道～帶子配香草🌿汁，帶子煎得好香口，配上獨特的香草汁，成個感覺好新鮮，好特別，不過略嫌太熟☺️不過，都有8.5/10分嘅第四道～麵包🥯先到見到呢度菜式真係嚇一跳，唔係啩麵包都係一道菜？仲話係經典菜式？不過，當放入口嘅時間，又真係好好食，佢有一個黑糖牛油配搭嘅，但就咁食都好好食，有一種平淡但非常幸福嘅感覺。第五道～紫菜三文魚子蒸蛋，裡面有一個牛根😅不過，太細粒啦，無為意到，好似無食過咁😂好彩有2粒，第二粒試真下，好似無乜味咁😂呢道菜

朋友生日，picked this restaurant to celebrate. 聽聞呢間餐廳 farm to table 好有興趣。餐廳環境好靚，枱與枱之間有空間，唔會好迫。starter 已經好eyes catching 了解到咩叫farm to table, 唔淨只靚仲好好味，脆creamy 魚子…impressive.。我好喜歡食蒸蛋，喺米芝連西餐廳可以食到呢個好fusion 嘅蒸蛋都令我哋好似清一清個口。overall experience was very good.

Knowing that Chef Simon Rogan is returning to HK for a week to celebrate his 20th anniversary, bringing with him a special tasting menu based on his most-loved dishes from the past two decades, I am happy to secure a table and return to Roganic to experience this unique occasion. Arriving the Michelin 1-star restaurant on time, we are seated at the kitchen bar area at the back. It is a full house as expected and Chef Rogan brought additional supports from his other restaurants to ensure the same

To celebrate the 20th anniversary of Simon Rognaic restaurants, they have a one-week limited tasting menu featuring their signature/popular dishes from different restaurants of Simon Roganic. I will highlight my favorite dishes in this review. By the time the review is out, this tasting menu may have ended.The lobster roll was a lovely start. The lobster was further enriched with the lobster head emulsion and the gooseberry topping complemented the flavors a lot.This was a dish bursting with all

📍銅鑼灣𝙲𝚊𝚞𝚜𝚎𝚠𝚊𝚢 𝙱𝚊𝚢❝食過最高質既米芝蓮一星!⭐️綠星英國菜🌳14道菜全都好滿意😍一定會再訪✌🏻 ❞呢粒綠星果然實至名歸🌳主打sustainable dining標榜用本地鮮農產素菜👨🏻‍🌾店內有自家仿溫室培養櫃種菜/香葉🌱😆一開始店員會拎個盤出黎介紹當晚用到既食材 當中有唔少來自本地/台灣農場😚只能說呢間米芝蓮deserve more noise‼️一星黎講真係超晒班又抵食!🤩🍴𝐅𝐮𝐥𝐥 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 $1180▪️𝘗𝘰𝘵𝘢𝘵𝘰 𝘢𝘯𝘥 𝘴𝘦𝘢𝘸𝘦𝘦𝘥 𝘵𝘢𝘳𝘵𝘭𝘦𝘵 𝘸𝘪𝘵𝘩 𝘴𝘵𝘪𝘤𝘬𝘺 𝘦𝘨𝘨 𝘢𝘯𝘥 𝘤𝘩𝘢𝘳𝘳𝘦𝘥 𝘰𝘯𝘪𝘰𝘯 甜薯紫菜撻 底下有wasabi 撻皮夠薄脆😬▪️𝘊𝘩𝘪𝘤𝘬𝘱𝘦𝘢 𝘸𝘢𝘧𝘦𝘳, 𝘴𝘮𝘰𝘬𝘦𝘥 𝘤𝘰𝘥 𝘳𝘰𝘦, 𝘭𝘪𝘨𝘩𝘵𝘭𝘺 𝘥𝘳𝘪𝘦𝘥 𝘵𝘰𝘮𝘢𝘵𝘰鷹嘴豆脆餅 中間有蕃茄🍅兩款finger snacks都好有details又好食😍▪️𝘉𝘪𝘳𝘤𝘩 𝘴𝘢𝘱 𝘨𝘭𝘢𝘻𝘦𝘥 𝘵𝘳𝘶𝘧𝘧𝘭𝘦 𝘱𝘶𝘥𝘥𝘪𝘯𝘨, 𝘣𝘦𝘳𝘬𝘴𝘸𝘦𝘭𝘭呢個超!好!食!!✌🏻😍類似french toast🍞外脆內軟綿充滿truffle鹹香 帶點焦糖甜味 上面鋪滿berk

和朋友在Roganic慶祝生日，不單止是米芝蓮一星，這間餐廳更摘了米芝蓮綠星，不但要食物好吃，也要堅持環保和社會責任預訂時，和餐廳提到我們此行是為了慶祝生日，餐廳在Menu上寫上happy birthday，送了小蛋糕給壽星，滿滿的儀式感我們在private dining room用餐，房間大，有空間感，更設有私人洗手間，私隱度十足，不過在private dining room用餐只能選擇full tasting menu，我們另外還點了full wine pairing，再開支香檳A4 wagyu, roasted onion, seaweed and caviar & Yi-o rice cracker, karasumi, preserved lemon, herb snow第一道starter：賣相精緻，就像小盆栽，紫菜又香又脆，和牛入口即溶，味道口感都好有層次Hokkaido scallop, zen farm pumpkin, marmite butter 大大粒的帶子很鮮甜Three yellow chicken with koji white radish, lovag

❀ Roganic #銅鑼灣 ❀❗️念念不忘 心目中超值最高質一星米芝蓮❗️——————————————————雖然已經係半年前食，但依然好想同大家推介，係我心目中暫時最出色嘅一星米芝蓮餐廳❣️英國大廚Simon Rogan崇尚自然有機，採用本地及可持續嘅食材，亦成功獲得米芝蓮綠星嘅殊榮💚用上多種貌似簡單常見嘅食材，配合異常有驚喜嘅味道😆而且係我見過價錢最相宜嘅一星餐廳，午市套餐最平$380，另有六道菜 $880 及九道菜tasting menu $1180。佢哋仲設有mocktail paring 供唔飲酒嘅人仕選擇。餐廳格局亦用咗好多植物嘅元素，切合返佢哋綠色飲食嘅概念，感覺舒適，唔會有高級餐廳嘅拘束感🥰.✷𝑀𝑒𝓃𝓊✷☞ Full tasting menu $1180 (已經係半年前嘅Menu，只作參考).♥ a4 wagyu, roast onion, seaweed and caviar香脆嘅紫菜皮包住嫩滑嘅A4生牛肉他他配上甜甜地嘅pickled onion同鹹香caviar。一小口但大滿足🤩.♥ yi-o rice cracker, karasumi, salted lemon

managed to visit roganic when Simon Rogan was here and it was an amazing meal!seaweed tartlet, dry aged wagyu, charred oniondefinitely one of my favs that night! the wagyu tartare melted in my mouth and was perfectly complemented by the caviar and onion jelly on top - a tart that's packed full of umami!pineapple tomato w blue musselthe pineapple tomato was fresh and juicy, which went really well with the super sweet candied tomatoes on top. loved the light mussel broth on the side too - overall

早兩日去食lunch, 朋友之前介紹過，抱好大期望去食，結果幾失望。12點去到，大約得三張枱有人，佢俾咗一張kitchen counter檯我，我問佢可唔可以換其他枱，佢話如果一陣間有再轉俾我。一心去諗住影幾張相留念，但係因為係面對kitchen counter 嘅關係, 所以想叫朋友幫我同食物影張相都唔得, 因為唔係對住坐。結果我哋走嘅時候仲有好多枱，但係都係無轉過俾我。我哋大約1:15走，仲要好似係全場最早走。其實佢啲枱setting有問題，二人枱緊緊夠擺食物，但係都幾窄，唔夠舒適。因為始終唔係食快餐，同埋價錢唔係平，所以令人失望。Kitchen counter又唔係有人喺你面前整嘢食，根本唔適合俾人坐，一係就比一個人坐。另外招呼方面，本身兩個男中國籍侍應都幾好, 其中一個仲要好好，有個短頭髮女侍應都超好，但可惜主要招呼我哋的戴眼鏡外籍男侍應麻麻，我哋加咗海膽前菜想share，問佢攞一個碗都面露不悅同埋話唔得😳 走嗰陣時仲欠禮貌迫我哋行另一條路出去，攪到好似趕我哋走咁。佢d禮貌真係幾差，不過費事投訴。食物其實幾好，但係再好嘅食物都無用，因為坐得唔舒服，另外侍應服務又唔好，連朋友都話

除咗”粵菜天花板”富臨飯店，銅鑼灣信和廣場仲有另一間傳奇名店，叫做Roganic。餐廳2019年開業，短短唔夠十個月就摘取米芝連一星，靠嘅除咗主廚Simon Rogan嘅名氣，當然仲有穩打穩扎嘅實力，同埋大膽前衛嘅創意。今次呀叔小試牛刀，同老婆一齊體驗吓佢哋嘅lunch menu。頭盤Seaweed Tartlet，以脆身乾昆布造底，配上熟成和牛粒同埋焦糖化洋蔥。當你以為咁樣嘅食材作為頭盤好重口味，醬汁嘅酸度同洋蔥嘅甜度比例平衡，配搭牛肉嘅陳香同昆布嘅umami，實際上意外地令人開胃。面頭嘅食用花帶嚟嘅視覺效果加上味蕾嘅沖擊，一啖入口已經感覺到今餐有食神。第二道菜茶碗蒸配Irish Soda Bread & Brown English Butter。茶碗蒸上面各種脆口蔬菜嘅甜味，配合嫩滑高湯蒸蛋嘅鮮味，驚喜之處在於底層軟糯黏稠嘅花膠，呢個口感三重奏真係不得了。選用傳統中式乾貨食材再以日式手法烹調，的確高招。Irish Soda Bread係餐廳招牌之一，質地軟熟到似蛋糕多過麵包。切開一半搽上caramel焦香嘅English Butter，十分滿足。主菜有香煎本地三黃雞同牛油泡浸石斑魚

成個用餐過程完全可以體會到餐廳對食物的認真，每道食物青綠點綴都是從餐廳小溫室裡栽培出來，如果有用心留意餐廳的走廊郎會見到佢地親自種的食物小盆栽最感嘆的是伴隨主菜的soda bread上面有燕麥點綴，麵包口感綿密似蛋糕，再加上是來自英國牛油， 超級好味之餘食物我就唔詳細講了覺得係性價比很高的餐廳可以的話想每個月都訪一訪😊▶ 𝙰𝟺 𝚠𝚊𝚐𝚢𝚞, 𝚛𝚘𝚊𝚜𝚝 𝚘𝚗𝚒𝚘𝚗, 𝚜𝚎𝚊𝚠𝚎𝚎𝚜 𝚊𝚗𝚍 𝚌𝚊𝚟𝚒𝚊𝚛▶ 𝚈𝚒- 𝚘 𝚝𝚒𝚌𝚎 𝚌𝚛𝚊𝚌𝚔𝚎𝚛, 𝚔𝚊𝚛𝚊𝚜𝚞𝚖𝚒 𝚙𝚛𝚎𝚜𝚎𝚛𝚟𝚎𝚍 𝚕𝚎𝚖𝚘𝚗, 𝚑𝚎𝚛𝚋 𝚜𝚗𝚘𝚠▶ 𝙿𝚒𝚗𝚊𝚙𝚙𝚕𝚎 𝚢𝚘𝚖𝚊𝚝𝚘 𝚠𝚒𝚝𝚑 𝚖𝚞𝚜𝚜𝚎𝚕 𝚊𝚗𝚍 𝚠𝚑𝚒𝚝𝚎 𝚔𝚘𝚖𝚋𝚞▶ 𝚂𝚘𝚍𝚊 𝚋𝚛𝚎𝚊𝚍 𝚠𝚒𝚝𝚑 𝚋𝚛𝚘𝚠𝚗 𝚌𝚞𝚕𝚞𝚛𝚎𝚍 𝚎𝚗𝚐𝚕𝚒𝚜𝚑 𝚋𝚞𝚝𝚝𝚎𝚛▶ 𝙲𝚑𝚊𝚠𝚊𝚗𝚖𝚞𝚜𝚑𝚒, 𝚝𝚎𝚗𝚍𝚘𝚗, 𝚕𝚎𝚐𝚞𝚖𝚎𝚜, 𝚔𝚘𝚑𝚕𝚛𝚊𝚋𝚒▶ 𝙱𝚞𝚝𝚝𝚎𝚛 𝚙𝚘𝚊𝚌𝚑𝚎𝚍 𝚐𝚛𝚘𝚞𝚙𝚎𝚛 𝚠/ 𝙼𝚛 𝙻𝚒𝚗𝚜 𝚊𝚜𝚙𝚊𝚛𝚊𝚑𝚞𝚜 𝚊𝚗𝚍 𝚠𝚒𝚕𝚍 𝚐𝚊𝚛𝚕𝚒𝚌▶ 𝚃𝚑𝚛𝚎𝚎 𝚢𝚎𝚕𝚕𝚘𝚠 𝚌𝚑𝚒𝚌𝚔𝚎𝚗 𝚠𝚒𝚝𝚑 𝚔𝚘𝚓𝚒 𝚠𝚑𝚒𝚝𝚎 𝚛𝚊𝚍𝚒𝚜𝚑, 𝚕