Roganic (Michelin 🌟) 餐廳由米芝蓮名廚Simon rogan創立，倫敦主店開業短短四個月已經摘星，香港嘅分店開咗10個月亦都拎咗一粒米芝蓮星星了🥳 圖2. Ragstone, pickled onion and shallot confit 呢個羊奶芝士撻沒有太重的羊味，外皮非常薄脆，不錯👍🏻 圖1, 2. Poached grouper, Swiss chard and Jerusalem artichoke，石斑肉質嫩滑，整體質素比較普通，沒wow factor 圖3. 14 days aged duck, turnip and shiso，鴨肉濃郁，外皮煎得脆脆，係我全餐既second favourite🦆 圖4,5. Maitake mushroom, whey, celeriac, salted egg 圖6,7. Roganic，signature 甜品 圖8. Whipped pecan praline, brownie fudge, cocoa nib 🔸 Short tasting menu: $680p.p. Dry aged beef and oyster, caviar +$200 🔹 📍分區美食搜索#ieathk銅鑼灣#ieathk_causewaybay 🔹 #ieathk #hk #hkfood #foodie #eater #lifewelltraveled #nomnom #yummy #instafood #hkfoodie #getinmybelly #beautifulcuisines #forkyeah #9gagnomnom #foodporn #lunch #dinne

Roganic (Michelin 🌟) 餐廳由米芝蓮名廚Simon rogan創立，倫敦主店開業短短四個月已經摘星，香港嘅分店開咗10個月亦都拎咗一粒米芝蓮星星了🥳 圖2. Ragstone, pickled onion and shallot confit 呢個羊奶芝士撻沒有太重的羊味，外皮非常薄脆，不錯👍🏻 圖1. Hong Kong pea, elderflower and radish 賣相像小小的盆栽，用了食用花做裝飾，貼合農場餐廳的主題，酸鹹味道搭配，令人胃口大開 圖3. Dry aged beef, 🦪, caviar (+$200) 牛肉加上煙燻蠔泡沫🥰 圖5. Soda bread and whipped cultured brown butter 愛爾蘭梳打麵包上鋪滿燕麥片，質感像scone and muffin的混合版本，配上brown butter甜甜的超好吃😋 圖4. Dill brined cabbage, mussel and wasabi 真係好欣賞呢個青口，肉質非常嫩滑，加上羽衣甘藍上層塗滿豬油，把整道菜提升了一個層次🤩 🔸 Short tasting menu: $680p.p. Dry aged beef and oyster, caviar +$200 🔹 📍分區美食搜索#ieathk銅鑼灣#ieathk_causewaybay 🔹 #ieathk #hk #hkfood #foodie #eater #lifewelltraveled #nomnom #yummy #instafood #hkfoodie #getinmybelly #beautifulcuisines #forkyeah #9gagnomnom #foodporn #lunch #dinne

More on my favourite dishes from @roganic. It’s gonna be the last post on it I promise haha 之前睇完openrice食評覺得未必鍾意食，但真的有驚喜。看似唔好食嘅反而仲好食😋大家可以睇返我之前分享嘅食評再了解多D吧😉💕 1. Honey chamomile cake Bee pollen🍯, #chamomile cake on #strawberries jam 🍓and 🍦ice-cream 2. Whipped chicken liver parfait Whipped #parfait isn’t as sweet as expected. A bit oily for the first bite but I absolutely love the mixed flavour of #chicken #liver pate, cranberry and hazelnut. The buttermilk waffle also has just the right amount of crispness. 🤩Very innovative indeed. 5/5!!! 3. White cod roe emulsion with late season tomatoes, capoca and linseed crackers. Capoca is #西米 in Chinese.Texture would surprise you. Somehow tastes like salmon to me at some point and it’s a very photogenic dish similar to HK pea from my last post (like a garden)! 4. Ragstone tart Basically a goat #cheese #tart - very fragile as warned 😛texture is like #mousse. What I like the most is the texture and the mixture of sour flavour from the pickled onion and sweetness from #shallot #confit that makes it special. 5/5 😍One of my favourite dishes among all! 5. Seared Salmon Salmon with leek, roasted walnut and baked potato puree. Look simple and can easily make a good one. Yea I agree on that but the pairing with baked potato #puree 🥔is just perfect and I’d give a full mark (5/5) for this dish too. 6. Maitake mushroom Roasted and glazed with miso, together with #celery and black garlic emulsion🧄, celery juice and foam and salted egg yolks 7. Caramelised yogurt and dill cornet🌿 Check out the full version of my sharing on Roganic 👉🏻👉🏻#tadafoodyRoganic ~~~~~~~~~~~~~~~~~~~~~~ Roganic @roganic 🥢UG/F 08, Sino Plaza, Causeway Bay 銅鑼灣信和廣場UG層8號舖 🚇Causeway Bay Station Exit C #tadafoodyCWB . . . . . #causewaybay #cwb #roganic #roganichk #foodreviews #hkfoodreview #gourmetdelicacies #simonrogan #londonfood #britishfood #finedining #michelinstar #hongkongfoodblooger #hkfinedining #britishcuisine