04

Roganic

HONG KONG

As Hong Kong ’ s only Green Star , farm-to-fork concept Roganic is sister restaurant to its namesake in London and the brainchild of British chef Simon Rogan . Key to Roganic ’ s commitment to sustainability is sourcing locally where possible , having forged strong relationships with local organic suppliers , along with its zero-waste philosophy which stems from Rogan ’ s farm to fork philosophy . This means literally every part of every ingredient is used , turned into a seasoning , oil or sauce , or dry-aged or cured using Roganic ’ s in-house rooms and techniques . The restaurant uses the latest technology from Evogro to grow micro-greens in-house and these are used to garnish both dishes and cocktails . Plastic usage is reduced with compostable alternatives , and the restaurant also hosts educational talks for students and local organisations .

102 July 2022