We’re excited to present a sustainable new look and an innovative zero-waste menu approach in our new home. After five years in Hong Kong, we continue to showcase the essence of our philosophy: pushing the boundaries of fine dining and sustainable gastronomy, combined with a city-centric farm-to-table ethos and Simon Rogan's world-renowned signature style.
Sustainable Gastronomy at Our Core - Reduce Carbon Footprint
Our chefs follow Simon Rogan’s farm-to-fork approach by utilizing as much hyper-local produce as possible and sourcing from an expanding list of local and organic suppliers.
Our aim is to build long-lasting relationships with these local growers to fully understand their operations, farming practices, and the seasonality of their produce. To minimize waste, our chefs use surplus produce from local farms, preserving it through pickling or fermenting. By collaborating with local farms, we reduce the need for long-distance deliveries to our restaurants, significantly lowering our carbon footprint.
Sustainable Dining Environment
We've carefully considered every detail, working with locally sourced and sustainable materials wherever possible to create a space that feels like home. We love surprising our guests with little touches throughout. From handpicked wooden tabletops sourced from locally felled trees, to upcycled chairs with recycled fabric, and flooring made from repurposed marble — each element tells a story.
Reuse, Recycle, Repurpose
Zero Waste Menu
Our goal is to achieve zero waste, and our chefs are committed to using every part of
each ingredient - whether animal or plant - to avoid food waste. For every ingredient, as
much as possible is utilised to create components for dishes, whether as a sauce, oil, crumb, or seasoning. Nothing goes to waste from the slaughter of animals.
At our new home, our team introduce a brand-new menu designed with zero waste
and sustainability at its core. All our snacks on the new menu format will be crafted
using by-products from the main courses, alongside techniques such as fermenting,
pickling, and making oils and jams to preserve ingredients for use when seasons are less productive. Our non-alcoholic drinks pairing programme is also created to make full use of items left over from the kitchen.
In Collaboration with Lee Garden One
Food Transmarter
We do everything possible to minimize waste in our kitchen, from pickling and preserving to using offcuts and leftovers. Despite this, there is still some wastage, such as animal bones used in stocks or sauces. So, to reduce our waste even more, Roganic 2.0 will collaborate with Lee Gardens and launch our very own food composting program. The Food TranSmarter system is installed in the basement level of the Lee Gardens, our staff will collect our food waste and pass to the Lee Gardens Team for treatment. 97% of the Roganic food waste will be converted into slurry, leaving ~ 3% garbage for disposal. We are finally able to reduce the greatest amount of food waste with less trips for delivery – greatly reduced GHG emission from mobile combustion sources.
Urban Farm
At Roganic, we believe that the true essence of great food lies in the perfect balance between growing and cooking. We have our own farm nestled in the scenic Cartmel Valley, not far from L'Enclume and Rogan & Co.
It's all part of Simon's vision to foster a harmonious relationship between the art of cultivation and culinary creation. Our growers and chefs work hand-in-hand to curate each and every ingredient that graces our plates.
Thanks to the support of our landlord Hysan, we're able to maintain this symbiotic approach even in an urban setting. Their 8,000-square-foot rooftop farm located in Hysan Place allows us to grow a diverse array of seasonal produce that inspire both our chefs and our community.
Plastic and Waste Reductoin
In addition to reducing food waste, we are committed to sustainability across all operational aspects of our restaurants. The Roganic team have built strong relationships with our suppliers and ensure that all packaging is as eco-friendly as possible. We also try to use reusable containers with lids to store food items, rather than using disposable containers or cling film.
