Roganic Hong Kong
Hong Kong
Avis
Really enjoyed the overall experience. The only upgrade I made was adding CAD $128 for the Bluefin Tuna appetizer, while everything else was chosen from the regular set menu. The drink menu was a collaboration with Jo Malone, but nothing really caught attention. The amuse-bouches were a great start, especially the slow-braised beef tongue with beetroot—it was surprisingly delicious. The Bluefin Tuna appetizer was incredibly fresh and buttery, balanced with crisp kohlrabi and a light floral vinaigrette. The truffle croissant with sea salt butter was also outstanding. For the main course, the roasted Guangdong duck glazed with longan honey had crispy skin and tender meat. The blackcurrant beetroot and shiso complemented it well, although the duck skin was slightly on the salty side. The sea bass course was another highlight. The crispy skin, fermented yam purée, and whey sauce created a light, refreshing balance. Desserts were beautifully executed. The citrus sorbet was refreshing and cleansed the palate perfectly. The fig rice pudding was creamy with subtle herbal notes, and the caramel apple with roasted chestnut dessert was comforting without being overly sweet. I also received a complimentary birthday chocolate dessert, which was a lovely surprise. Overall, the menu was thoughtfully curated, with well-balanced flavors and elegant presentation. Every course felt carefully crafted, a wonderful dining experience. Thanks Roganic！
Amazing dinner from start to finish. The ambience of the restaurant was fantastic, it is like a forrest in the middle of concrete jungle! Then we were greeted by the staff and we got a birthday wishes letter from staff. Each dish presented is very complex yet so delicious. I was expecting not too sweet bread that comes in the middle of the course but that was very minor. Love the series of desserts afterward. Hope they have decaf coffee option next time
I gave the restaurant five stars for its service, ambience, and some of the food. Some of the dishes served were creative. I chose the grouper as one of the main course and it was cooked really well. I didn’t try their bread but my friends said it was fantastic! I like the guava tartlet dessert as it was refreshing. There are a few small areas that I think the restaurant could do better: - The drink list is on an iPad (or tablet). I honestly don’t enjoy reading from a tablet for the drink list at a fine dining restaurant. It spoils the experience. What was worse was that the tablet screen had fingerprints from other guests. If they really want to use a tablet as menu, I would suggest the server should at least clean the tablet screen for the next guest. - The drinks are not chilled cold enough. I had a non-alcoholic cocktail made with jasmine tea, kombucha and yuzu. The taste is really good except it was at room temperature. The drink would have been so much better if it is chilled to a cooler temperature. - I appreciate the servers being very dedicated in explaining each dish. Out of respect, we listened to them before we started eating for each dish. But a couple of the dish were meant to be eaten fast before it melts but the servers’ lengthy explanation delayed our consumption. And I could see the food decor at the top collapsing as the cream melted at the bottom. - the lady at the reception leading us to our desk turned to become one of the servers. I guess it’s cost efficient in that regards but I have never come across a reception person also doing dual role as a server in other fine dining restaurants.
Roganic delivers a tasting menu that feels thoughtful, refined, and deeply intentional from start to finish. I added the scallop supplement, and it was absolutely delicious—perfectly cooked, clean in flavour, and a real highlight of the meal. What stood out most was how interesting and creative the food was. Every course felt like a small piece of art when it arrived at the table—beautifully plated, elegant, and never overdone. The flavours were subtle yet confident, allowing the quality of the ingredients to truly shine. There’s a strong sense of purpose behind the cooking here, from sustainability to seasonality, and it’s clear that a lot of care goes into every detail. Roganic doesn’t just serve food; it tells a story through each dish. They fully deserve their Michelin Green Star—this is sustainability done properly, without compromising on taste or creativity. A memorable dining experience and easily one of the most visually and intellectually engaging meals I’ve had. Highly recommended for anyone who appreciates modern, ingredient-driven cuisine with soul. 🌱✨
I asked AI to point me to an intimate, romantic restaurant near my hotel, to celebrate my wife's birthday. Roganic was.liated as the first choice. It has a Michelin Star, so doubly impressive when I toldybwife where we were going. The restaurant lives up to its reputation. From the moment we were greeted warmly but the goat at the entry way, to the wonderful wood predominant, high ceiling interior, to the exciting, multi-layered taste and visually attractive dishes, the almost impeccable service. We were impressed and awed by the British Modern food. Do ask your servers why the food is British Modern..the manager Toby explained it very well to us. He and other staff were also kind to personally come up to wish my wife happy birthday. I asked for no mint when making reservations because I didn't like it; and they readily switched the dish with something else. The only minor points I would give as feedback was that some of the junior staff seemed somewhat hesitant when serving, and twice we heard a loud crash of what sounded like dishes being dropped. Also this is winter season and the room was somewhat cooler than I expected so it would be wise to dress warm enough. You might very well need to keep your jacket with you. I had to ask the staff to retrieve mine half way through the dinner.
