Simon Rogan's Roganic Hong Kong is awarded Michelin star in 2020 Guide
Simon Rogan's Roganic Hong Kong has been awarded a Michelin star, less than a year after its January 2019 opening.
Located in Causeway Bay, it sits opposite Rogan's Aulis restaurant and is led by executive chef Oli Marlow and head chef Ashely Salmon. It specialises in fine British cooking using locally farmed produce.
Rogan said: "2019 was a year of growth for us. It's been a great journey bringing our concepts to Hong Kong and seeing how well both Roganic and Aulis have been received feels truly amazing. Ending our first year with the recognition of a Michelin star is only the beginning and I look forward to working with the team on expanding the journey even further.
"I want to thank every one of our customers and of course my team for all the hard work they have put in this year. To have a successful part in this great city's thriving culinary scene is a dream come true."
Rogan now has five Michelin stars across his international restaurant group. L'Enclume in the Lake District holds two Michelin stars and 5 AA Rosettes while Rogan & Co in Cumbria and Roganic London, both hold a single star.
The Michelin Guide Hong Kong Macau 2020, revealed today, saw Forum located in the Sino Plaza Shopping Arcade gain the highly coveted three Michelin stars for the first time. Also awarded three stars was Sushi Shikon, which recently relocated to the Landmark Mandarin Hotel so was also considered a new entrant. The awards take the number of three star restaurants in Hong Kong to seven, the others are Sushi Shikon, Caprice, L'Atelier de Joël Robuchon, Lung King Heen, 8½ Otto e Mezzo - Bombana and T'ang Court.
In Macau the Jade Dragon, Robuchon au Dôme and The Eight have retained their three Michelin star ratings from last year.
The international director of Michelin Guides Gwendal Poullennec said: "This year's selections are testament to Hong Kong and Macau's unwavering position as benchmark cities in the gastronomic world, where tradition and modernity can co-exist in a dynamic and delicious blend of authenticity and ambitious innovation."
