Roganic (Hong Kong, CHINA) ★★★★☆

For years, Roganic has been one of my go-to restaurants whenever I wanted a casual fine-dining experience. That said, things changed after their relocation to Hysan Place last year when their online booking system no longer accepts reservations for solo diners. As a result, I’ve only been back once.

I had a company event in the morning, and thanks to the early start, I arrived at the restaurant slightly ahead of schedule. It didn’t take long before I was comfortably seated by the window, with a great view of the entire dining room.

Chioggia beetroot, ox tongue, pine nut crumbs — The meal got off to a fast start with a small nibble made with aerated Chioggia beetroot, sour cream, slow-cooked ox tongue and pine nut crumbs. I’m a complete sucker for anything with beets, so this was right up my alley. Even better, the contrasting textures and flavors made it genuinely enjoyable.

Preserved winter truffle honey bread, cultured brown butter — The winter truffle honey brioche was nice and flaky.

But my favorite cultured brown butter (now topped with sea salt) in town lost its soft touch. 😪😪

Heirloom tomatoes 🍅, whipped mussel, sugar kelp — The amazing tomatoes from Chiayi (嘉義) in Taiwan served with tomato water and seaweed oil as a base, were finished off with fresh mussels, dill, crunchy kelp crumbs, and a very interesting mussel emulsion. Light, bright, balanced and very refreshing.

Dry aged duck, longan honey, Kalibos cabbage, blackcurrant, perilla — My main dish was dry aged duck from Guangdong, roasted and drizzled with longan honey. The sauce made from the duck bones and the accompanying beetroot purée added depth to the dish without overpowering the duck.

The crispy duck has long been one of the true highlights since the restaurant first opened here, and it has never disappointed. Today was no exception: the duck was succulent, full of flavor, and beautifully executed from start to finish.

The second serving came as braised duck meat, elegantly topped with a slice of blackcurrant-flavored Kalibos cabbage dotted with beetroot gel.

Ruby strawberries, hibiscus, baked rice pudding — Dessert was a symphony of berry flavors. Fresh ruby strawberries with preserved hibiscus, and strawberry sorbet served on a bed of Taiwanese vanilla-infused and baked rice pudding. It was very British. Comforting, refined, and at the same time wonderfully delicious.

I thought service was excellent today. Very attentive as usual and different servers came to check up on me to ensure that I thoroughly enjoyed my time here. I guess I should be coming back a lot more often.

Food Rating: 7.7/10

Price: $$$

Address: Shop 402 & 403, 4/F, LEE GARDEN ONE, 33 Hysan Avenue, Causeway Bay, Hong Kong

Closest Metro Station: Causeway Bay

Tel: +852 2817-8383

Website: www.roganic.com.hk

Opening Hours: 12:00pm - 2:00pm, 6:00pm - 9:00pm (Wed - Sun)