Roganic

營業中

休息中

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

另外一間 Lee Garden 迎來的新餐廳就是之前舊店在銅鑼灣信和的 Roganic ，這餐廳我大約一年多前有post過，當時的體驗只屬一般滿意，因為那餐set lunch真心唔飽，食完要直接去下午茶。今轉落戶在更高級數的商場，多多少少還抱有點期望。結果何只不負眾望，直情喜出望外。第一個comment是：抵食，真抵食！用「抵食」去形容一間米芝蓮星級餐廳似乎不十分合適，因為星級餐廳的出色之處不應該落在「抵食」上面，但也正因如此，更突顯餐廳的出色之處！星級餐廳，色香味俱全是理所當然吧，抵不抵食不應該是重點。而這間Roganic新店，那個花盡心思及本錢的格局，食材的一絲不苟，菜式的設計、味道、獨特調味配方，全部一等一，我食完已經很期待何時可以再食多次，再回想價錢，一個$520 (+10%) 的lunch set, 一頭盤三味主菜一甜品，份量剛好，味道不會只是青蜓點水。至於各樣食物的出色之處，已經超出了我這等對烹飪毫無認知的食客所能形容，大就家就看我的相和menu分析吧。不過，齋睇意思真係不大，訂位自己去試一試，我相信你不會失望。如果你有去過舊店，我大膽以個人體匯總結一句：新店比舊店，各個層

餐廳終於重新裝修喺利園重開❤️真係期待已久，所以我哋一早book定開幕就即刻試吓，新裝修真係好靚，用咗本地回收木材，仲要係成舊木吊上餐廳，勁打卡😙Lunch Menu 有兩個前菜、三個main Dish同埋兩個甜品🤓💛Maitake mousse, Wagyu ox tongue, pickled shimeji, ramson oil💛Pumpernickel bread, cultured yeast butter, roast onion broth and lemon thyme💛Raw Blue fin Tuna in kohlrabi, kombu, apple and apple marigold juices💛Dry aged Guangdong duck, roasted in 100 flower honey and braised leg with pickled walnut💛Maitake mushroom, miso butter, grains, 3 yellow soft yolk and burnt chives💛Aerated Perfume lemo

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 becom

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。🥕🍷🍨

開咗一陣仲係一位難求既ROGANIC，新餐廳裝潢更適合佢地之餘，我覺得食物方面都比之前更適合我口味！有人講佢個包冇之前咁好食，但係我都覺得仲係好出色，加埋個yeast butter 可以食10個🥰個個番茄前菜 好好味🤍 每一粒番茄都剝左皮之後我發現唔鍾意食蕃茄仔，係唔鍾意食蕃茄仔d皮🤣 very well balanced, 清新又開胃！鴨胸都非常驚喜🤍牛肉加tapioca正常發揮但係幾得意，牛既選擇尼講算有d新意同埋係好味的！The new-and-improved ROGANIC is still fully booked weeks in advance—and for good reason! The chic new decor is a vibe, but the real star? The FOOD. It’s even better than before🤍Some say their signature bun isn’t quite the same, but trust me—it’s still next-level, especially with that

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

Lunch. Again, not impressed with restaurants that insist on following up reservation for a second time with a phone call- notwithstanding prior confirmation by clicking on the link received in email and filling in all required info. As if we are not busy enough at work already.A very raw wooden interior.Wine list not bad. Went for a glass of Sangiovese. 2 set menus to choose from. Since PickyEater would be visiting again soon and the same $1,280 menu will apply, we decided to go with the $520 me

喺社交媒體網站廣告見到跟住二月尾嘅時候訂，訂嘅時候都已經訂到四月，見到佢新裝修同埋新搬遷第一次食，訂咗食晚餐。佢係1200百幾蚊一個set dinner 有少少頭盤前菜，前菜都幾好食幾特別，然後主菜可以揀三個(我哋兩個人食）揀咗魚，和牛每人要加$300即係total $600，同埋鴨。鴨正常個皮同啲肉都OK好食。個和牛都正常，不過好細件，但係個魚真係中伏，首先第一次嚟嘅係唔夠熟，佢話係慢煮，但係入邊啲肉未煮熟，然之後仲要配個生蠔，腥上加腥，搞唔掂。 我哋叫咗一個Wine pairing (4glasses)$580 + wine and non alcohol pairing (2glasses 酒+ 2glasses non alcohol) $380. 佢啲wine pairing 有三個價錢 580$最平 $1600 最貴，中間嗰個價錢唔記得咗幾多錢。我揀咗最平$580但係啲酒好一般。另外non alcohol嗰兩杯都幾難飲，有啲怪。我哋食完Main佢問我我哋使唔使要份芝士多士，佢話我哋咁飽要一份啦咁樣，點知原來要收錢嘅，買單嘅時候先知，$100一份，細個手板掌，而且唔係好好食，