影片
港鐵銅鑼灣站 F1 出口, 步行約4分鐘
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開飯介紹
由英國名廚Simon Rogan主理，位於利園一期的米芝蓮星級及米芝蓮綠星餐廳。餐廳專注實踐「從農場到餐桌」的餐飲理念，食材均精選自本地農場、供應商及漁民。 《獎項與榮譽》 米芝蓮一星餐廳（2020-2025年） 米芝蓮綠星餐廳 (2022-2025年)
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獎項殊榮
米芝蓮一星餐廳 (2020-24), 米芝蓮綠星餐廳 (2023-24)
營業時間
今日營業
12:00 - 14:00
18:00 - 21:00
星期一
全日休息
星期二至日
12:00 - 14:00
18:00 - 21:00
*午餐最後落單時間: 14:00 晚餐最後落單時間: 21:00
以上資料只供參考, 請與餐廳確認詳情
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Roganic has reopened at Lee Garden and we finally were able to try it. Some of the food items are my friend's dish thus the flavors are not reviewed for some dishes.The snacks already gave a great first impression. My favorite was their oolong cured trout which created a surprsing combination.First was the seaweed custard with eel. The seaweed aroma elevated the smoky flavors of the eel.I had the seabass next and I definitely recommend their non-alcoholic pairing for this dish. The dish's flavor was almost like a blend of all seafood(in a good way).The hibiscus juice was a nice refreshing drink on its own but the peppery flavor is very subtle till you have the dish and the drink itself further showed off the already prominent seafood flavors.The stuffed yellow chicken a fulfilling main and I loved how they added the sweet white corn to it to balance its strong flavors.I added the Wagyu course while my friend added the cheese course. The wagyu was of course melting in my mouth like butter but what I loved more was their sauce made from the Tokyo turnip, having a sweet vegetable tone to complement the Wagyu's high fat content.Dessert came and the Earl Grey flavors matched the berries so well. The only part I felt could be slighly improved was the buttercream close to melting when served so I had to finish it quickly.Looking forward to my next visit.
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Roganic位置於銅鑼灣利園一期，香港米芝蓮一星及綠星餐廳。餐廳秉持着可持續發展概念，整個餐廳的新裝潢都用上可持續材料去創造一磚一木。就在室內中心位置，猶如藝術品般的巨型木雕，連接着天花板的裝飾，都是利用颱風倒塌的樹木去製作而成。如此壯觀，令人感嘆餐廳對於可持續發展理念的堅持。Roganic 充分展現了其對食材的嚴謹挑選和烹飪技藝的精湛掌握。每道菜都經過精心設計，從擺盤到味道都力求完美。菜餚均採用永續而且可以被追溯來源的食材，並儘可能在本地採購，同時又加入了創新的元素，烹飪手法巧妙地保留了食材的原汁原味。例如Dry aged Guangdong duck, roasted in 100 flower honey with preserved plum，通過精準火候控制以及百花蜂蜜烤乾式熟成，將廣東鴨肉的鮮嫩與香氣完美地呈現出來，再配上醃漬李子醬與南瓜蓉，平衡了油脂膩感更顯味道層次。由第一步開始步入餐廳，便能感受到一股低調溫暖的氛圍，簡潔的大自然裝潢與溫暖的自然玻璃採光光線交相輝映，營造出舒適而優雅的用餐環境。服務細緻周到，侍應專業且親切，能詳細解說每道菜餚的食材來源及烹飪手法。下次來訪，一定要品嚐一下Roganic的晚市tasting menu，令人期待！
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Service is good, although at times I had to go out of our private room to find service.The food.This is not the old Roganic and the menus have no resemblance with each other.The old Roganic at Sino Plaza - Some very interesting dishes using local and plant ingredients. Quite good at the Aulis room, The Roganic space is like a roped off corner in a shopping mall - Wait, that was what it was! But the cooking were inspiring, new, fresh, very obviously deep thoughts had gone into creating them. For example, a vegetable taco with a piece of large and thinly sliced local pink radish as the taco shell. It had that really plant oriented innovative spirit and theme about it. The use of local but exotic plants in Hong Kong or Asia, in dishes which could be signature items, and which worked together in an exploration around a unique theme? Memorable.And I was looking forward to a stepped up innovation.But this new one? Nothing like it.It is not that different from many "fine dining", "creative" restaurants everywhere. Dishes look kind of interesting, but we are all so jaded by looks alone by now. The taste of the dishes do not impress. In fact, quite forgettable.An appetizer which is Cured mackerel from Hainan, sandy carrots etc. Not bad. But for a 2 star in competitive Hong Kong?Scallop cracker - nice. emulsion of farm herbs for the dip - A very large scallop with a gelatin sheet on top, which hides instead of enhancing the tase.Miatake mushrooms, miso butter, grains, slow cooked yolk and burnt chive - Nice texture, probably good as a rice or grain dish. Not impressed as a main course.I did not choose the yellow chicken - now ubiquitous now in Hong Kong. Did not trySupplemental ($300) slice of wagyu sirloin. Competent made, as to be expected. The tastiest course of this long menu.Dessert - Pineapple tart. Acceptable and refreshing.The re-imagined menu just fell very short.By the way, the full menu is the same as the dinner service. So, the lunch was a full priced full menu intended as a showcase. But Roganic transformed itself back into a run of the mill fine dining in Hong Kong. Looks over substance. Quite disappointed given they invested heavily in building a curved wood interior.The price of $2000 per head included tea and coffee at the end.
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從信和搬到利園，Roganic在整體裝修和格調上更為Upscale，當然餐廳定價例如是午市套餐，也變得貴了一點從前三道菜的午餐只需$380，以米芝蓮星級食肆來說相當超值，而且水準絕對值回票價。新地點的木系元素更為明顯，樓底夠高，也可以有不少巨型的植物或木擺設，自然符合餐廳以自然為主軸的食材和烹調風格。新店和酒店的水準也算是打和，這裏一定要吃的是其酥香十足的煎鴨胸，外皮帶有蜜糖的甜香，和鴨由結合起來，就是有叉燒的元素，鴨肉熟度剛剛好，而且完全無渣無筋，肉質爽而不韌，口感紮實，配上又酸又甜的嘢莓醬和南瓜蓉，濃香不膩，其實這道菜應該永久放在其菜單之中。這裏有米芝蓮綠星的加持，除了因為食材是可持續發展的來源之外，自家栽種的水耕菜和瓜果，也加添了天然的氣氛，特別是蕃茄的甜酸平衡，還有紅菜頭的甜而不澀，吃起來相當舒服，也和比鴨肉作一個很好的平衡。它的烘焙粉有着英倫的牛油香味，而且內裏軟熟，不是酸種製作的，邪惡感多了一點，但有着吃Shortbread的歡愉感。Moving from Sino to Lee Garden, Roganic’s decor and ambiance have become more upscale. The lunch set, previously a great value at $380 for three courses, has increased in price. The new location features prominent wooden elements, high ceilings, and large plants, aligning with the restaurant’s nature-focused ingredients and cooking style. The quality matches hotel standards, making it a refined dining experience.
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週末想試啲唔同嘢，訂咗 Roganic 嘅Dinner，真係一位難求，都幾難Book下。全素菜都處理得好有層次，好似 beetroot tartare、sourdough ice cream 都勁有驚喜。前菜至甜品每道都細緻入微，擺盤好睇又食得出心思，新餐廳既裝修既風格好配合，環境寧靜，好有藝術氣息。侍應解說清晰唔尷尬，專業又親切。價錢高，但完全值得體驗一次。如果你鍾意細味生活，可以試。🥕🍷🍨
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