Celebrated British chef Simon Rogan is poised to take Hong Kong by storm with the opening of two restaurants – his first international ventures. Aulis, which welcomed its first diners in January, is a new take on his popular Aulis Cartmel chef’s table at the two-Michelin-starred L’Enclume in the Lake District, while Roganic Hong Kong, opening next month, promises to be the region’s next farm-to-table dining destination.
Set in the heart of Causeway Bay, the chefs’ table and development kitchen at Aulis Hong Kong seats 12. Guests can expect an evening of theatrical cooking and up-close interaction with the team, who will create a 10-course menu (from HK$1,480 per guest, about £143), with wine pairings (from about £66).
The experimental dishes will showcase locally sourced ingredients. Think grilled salad of seasonal vegetables cooked over smoky sherwood embers with a truffle custard, elderflower vinaigrette and Westcombe cheese sauce. Among the many highlights is sea urchin custard – made from Rogan’s own caviar (produced by the house of Petrossian) and a “five flavour cod fish” that’s been flash-steamed and blowtorched before being placed atop black garlic purée. The dish is finished with a seaweed sauce infused with hints of vanilla, liquorice, orange, lime and mint. There’s also dry-aged beef – simply seared and served with a savoury mix of roasted leeks and onions and a side of melting ragù made from beef cheeks. Desserts include homemade stout ice cream with chestnut, molasses and burnt-milk crisp, and Rogan’s Pink Lady apple tart.
The culinary adventure will continue at Roganic Hong Kong, which opens its doors after the Chinese New Year, and like Rogan’s Marylebone restaurant of the same name, it will serve seasonal dishes using local ingredients, paired with natural wines from local producers. Expect two tasting menus – the Short Taster (about £66) and the Long Taster (about £95) – featuring small plates of pumpkin, nashi pear and bay leaf, and cod prepared with black garlic, sea lettuce and roast bone sauce. To finish, try the yellow beetroot sorbet with buttermilk and mint.