After five years at Sino Plaza in Causeway Bay, the historic location that brought Hong Kong its first Michelin Guide Green Star, Simon Rogan’s award-winning Roganic, has finally opened its doors in its new home in the stylish Lee Garden One.
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The new venue adds to Simon Rogan’s Umbel Restaurants Group, which includes establishments in England, Malta, Hong Kong, and Phuket, Thailand, collectively boasting a remarkable total of 10 Michelin stars and two Michelin Green stars.
Continuing its commitment to innovative, sustainable gastronomy, this new space incorporates zero-waste principles not only in its food and drink offerings but also in its interiors. Designed by the award-winning local interior design firm Atelier E, the interior reflects the Rogan ethos, showcasing upcycled wood in collaboration with HKTimberbank. Reclaimed wood salvaged from typhoons or outdated stocks that would otherwise end up in landfills is utilized throughout the interior, including the tables and private VIP room. Chairs from the previous establishment have been refurbished with upcycled fabric, and the flooring is made from broken marble pieces.
At the new venue, guests can enjoy a fresh perspective, an exciting new menu, and an exceptional drinks program. The menu at Roganic Hong Kong upholds the sustainability principles that the restaurant is known for. Dishes are crafted using seasonal, premium ingredients sourced from local organic farms. Helmed by executive chef Oli Marlow, head chef Adam Catterall, and senior sous chef Mark Catchpole, the kitchen moves away from a traditional fixed tasting menu, offering guests the flexibility to select dishes from a sharing main course section of the set menu, catering to a range of budgets.
The menu features entirely new dishes that reflect Simon’s core philosophy, with options for both regular and vegetarian dinners. The dinner menu (HKD1,280 per guest) includes four snacks, four main dishes, three desserts, and three sweet treats. Highlights include Maitake mousse, Wagyu ox tongue, Cured Mackerel from Hainan, and Roganic Waffles with Zen Organic Farm figs. The lunch menu (HKD520 per guest), consists of two snacks, three sharing dishes, and two desserts, with additional dishes available for HKD100 each. Lunch favorites include Hokkaido Scallop and Dry Aged Guangdong Duck, with seasonal desserts.
Guests can elevate the experience and pair their meals with their beverage program crafted by the team led by Valentin Mouillard, head group sommelier of Umbel Restaurants, alongside junior assistant manager Priscilla Tam. The new wine list is organized by style rather than region—includes larger bottles and magnums—making it easier for guests to discover their preferences, and spotlights winemakers who respect nature, produce on a small scale and offer unique selections, featuring wines that are typically underrepresented in Hong Kong. Diners can choose from a three-tiered wine pairing program, ranging from entry level to select pairing options, with selections of three or five glasses priced from HKD400 to HKD1,900. For those abstaining from alcohol, the Non-Alcoholic Pairing is available, featuring three glasses for HKD228 or five glasses for HKD380.
Roganic Hong Kong is located at Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong. For bookings message [email protected] or call +852 2817 8383. For more information, visit Roganic on Facebook or Instagram.
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