影片
港铁铜锣湾站 F1 出口, 步行约4分钟
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开饭介绍
由英国名厨Simon Rogan主理，位于利园一期的米芝莲星级及米芝莲绿星餐厅。餐厅专注实践「从农场到餐桌」的餐饮理念，食材均精选自本地农场、供应商及渔民。 《奖项与荣誉》 米芝莲一星餐厅（2020-2025年） 米芝莲绿星餐厅 (2022-2025年)
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奖项殊荣
米芝莲一星餐厅 (2020-24), 米芝莲绿星餐厅 (2023-24)
营业时间
今日营业
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
*午餐最后落单时间: 14:00 晚餐最后落单时间: 21:00
以上资料只供参考，请与餐厅确认详情
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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位置于铜锣湾利园一期，香港米芝莲一星及绿星餐厅。餐厅秉持着可持续发展概念，整个餐厅的新装潢都用上可持续材料去创造一砖一木。就在室内中心位置，犹如艺术品般的巨型木雕，连接着天花板的装饰，都是利用台风倒塌的树木去制作而成。如此壮观，令人感叹餐厅对于可持续发展理念的坚持。Roganic 充分展现了其对食材的严谨挑选和烹饪技艺的精湛掌握。每道菜都经过精心设计，从摆盘到味道都力求完美。菜肴均采用永续而且可以被追溯来源的食材，并尽可能在本地采购，同时又加入了创新的元素，烹饪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，通过精准火候控制以及百花蜂蜜烤干式熟成，将广东鸭肉的鲜嫩与香气完美地呈现出来，再配上腌渍李子酱与南瓜蓉，平衡了油脂腻感更显味道层次。由第一步开始步入餐厅，便能感受到一股低调温暖的氛围，简洁的大自然装潢与温暖的自然玻璃采光光线交相辉映，营造出舒适而优雅的用餐环境。服务细致周到，侍应专业且亲切，能详细解说每道菜肴的食材来源及烹饪手法。下次来访，一定要品尝一下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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从信和搬到利园，Roganic在整体装修和格调上更为Upscale，当然餐厅定价例如是午市套餐，也变得贵了一点从前三道菜的午餐只需$380，以米芝莲星级食肆来说相当超值，而且水准绝对值回票价。新地点的木系元素更为明显，楼底够高，也可以有不少巨型的植物或木摆设，自然符合餐厅以自然为主轴的食材和烹调风格。新店和酒店的水准也算是打和，这里一定要吃的是其酥香十足的煎鸭胸，外皮带有蜜糖的甜香，和鸭由结合起来，就是有叉烧的元素，鸭肉熟度刚刚好，而且完全无渣无筋，肉质爽而不韧，口感扎实，配上又酸又甜的嘢莓酱和南瓜蓉，浓香不腻，其实这道菜应该永久放在其菜单之中。这里有米芝莲绿星的加持，除了因为食材是可持续发展的来源之外，自家栽种的水耕菜和瓜果，也加添了天然的气氛，特别是蕃茄的甜酸平衡，还有红菜头的甜而不涩，吃起来相当舒服，也和比鸭肉作一个很好的平衡。它的烘焙粉有着英伦的牛油香味，而且内里软熟，不是酸种制作的，邪恶感多了一点，但有着吃Shortbread的欢愉感。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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周末想试啲唔同嘢，订咗 Roganic 嘅Dinner，真系一位难求，都几难Book下。全素菜都处理得好有层次，好似 beetroot tartare、sourdough ice cream 都劲有惊喜。前菜至甜品每道都细致入微，摆盘好睇又食得出心思，新餐厅既装修既风格好配合，环境宁静，好有艺术气息。侍应解说清晰唔尴尬，专业又亲切。价钱高，但完全值得体验一次。如果你钟意细味生活，可以试。🥕🍷🍨
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