Roganic Hong Kong

A delicate tart featuring foraged Hong Kong mushrooms, earthy woodruff, and a light, flaky crust. Served with a mushroom consommé.

Succulent slow-cooked local duck breast, infused with aromatic lavender and balanced by tart rhubarb. A harmonious blend of savory and floral notes.

Pan-seared turbot, perfectly cooked and served with tender asparagus. Finished with a rich, umami-laden seaweed butter sauce.

Crispy roasted local suckling pig, accompanied by a tangy fermented plum sauce and braised cabbage. A modern take on a classic.

Vibrant heritage carrots preparedSous-vide with a bright sea buckthorn reduction and a delicate whey emulsion. A celebration of seasonal vegetables.

A vibrant assortment of locally foraged greens, edible flowers, and herbs, dressed with a light vinaigrette. A true taste of Hong Kong's wild bounty.

Tender beef, delicately smoked over hay, paired with sweet burnt leeks and a deeply savory black garlic puree. A robust and aromatic dish.