📍🇭🇰 #foodieleihk · 英國米芝蓮二星廚Simon Rogan係香港嘅新餐廳開業唔夠兩個月，見口碑唔錯就去試試，又真係好唔錯！祟尚Farm-to-Table嘅Rogan所用嘅食材新鮮，多數取材自本地，餐廳仲有紫外燈櫃專門種香草。Tasting Menu 15道菜每道各有春秋，食物配搭簡單，但味道充滿驚喜，完全帶出食材嘅原味。 · 松露布丁質地就似以酥皮製成嘅麵包布丁，牛油香十足，面頭抹上松露醬，一入口松露香一湧而出，全晚最愛嘅菜式 ➡️ 南瓜撻混入梨蓉啫喱，淡淡地又清甜，撻皮用上南瓜精華搓成，再鋪上南瓜籽，口感豐富 ➡️ 鹹鮮十足嘅醃蛋加野草菇cream，香濃幼滑，意猶未盡 ➡️ 鬆化威化薄片配細滑嘅蘑菇忌廉芝士、蘑菇同鷹嘴豆，味道清香，層次細膩 ➡️ 幼滑嘅海膽奶黃，啖啖都係清而不淡嘅海膽鮮味，加埋魚子醬，完美咁演繹「鮮」 · 2-star Michelin chef Simon Rogan’s recently opened resto in HK, Roganic, has received piles of positive reviews within just 2 months of opening, and safe to say it’s been proven right. Chef Rogan is a believer of farm-to-table, most of the ingredients used are sourced from local, and there are even UV light cabins for growing their own herbs to ensure everything is fresh. Most dishes from the 15 course tasting menu were of simple combinations, yet all brought out the best in every ingredient; nothing fancy, just real food. · Truffle pudding A soft, spongy and moist bread pudding topped with very strong black truffle paste, every bite is coated with heavy and heavenly truffle aroma. This has to be the best bite of the night. ➡️ Pumpkin, nashi pear, bay leaf Basically a pumpkin tart composed of every part of the pumpkin with some nashi pear, light and sweet. ➡️ Cep, cured egg, spelt Very creamy cep mousse topped with cured egg and spelt, heavenly ➡️ Wafer, fermented mushroom puree, yeast All these creamy yet light mushroom goodness paired with a thin piece of crunchy wafer, simply good. ➡️ Sea urchin custard, our caviar Every bite of this silky sea urchin custard screams SEA URCHIN GOODNESS, and it pairs well with the caviar. It’s got the best flavours from the sea