Simon Rogan’s chef’s table and development kitchen, Aulis Hong Kong, is to host a special culinary crossover between sister restaurant Roganic Hong Kong and the city’s institution for Cantonese fare, Ho Lee Fook.
Originally planned for this year’s Chinese New Year celebrations, this special exclusive Roganic x Ho Lee Fook collaboration was put on hold due to the unprecedented fifth wave of the pandemic. Following the recent loosening of social distancing restrictions, the long-awaited collaboration is finally set to go ahead on Sunday, 24th of July, showcasing a true one-of-a-kind crossover between British and Cantonese Flavours.
Roganic x Ho Lee Fook Collaboration Tasting Menu
One Michelin star and Green star recipient, Roganic Hong Kong stands at the forefront of the city’s farm-to-table fine dining movement, breaking boundaries with contemporary British cuisine elevated with sustainably-sourced ingredients. Roganic Hong Kong Sous Chef Adam Catterall will be joining forces with Ho Lee Fook’s Head Chef ArChan Chan to produce a menu that fuses nostalgic, old-school Chinese flavours with innovative British flair.
Highlights of the experience include but aren’t limited to the beloved Hong Kong-style Prawn Toast Crumpet, which usually features crunchy, deep-fried golden-brown bread but instead uses British crumpet; iconic Fish Balls created fresh with scallop and mussel mousse, served with a sumptuous curry sauce; Chef ArChan’s exclusive dish of Hong Kong classic, Claypot Rice that is cooked using a traditional charcoal fire; and the dessert, a non-traditional Ice Cream Sundae with coconut, mango and pomelo.
Taking place for only one day, the exclusive Roganic x Ho Lee Fook experience is priced at HK$1,488 + 10% per guest, with an additional drinks pairing option at HK$580 for four glasses of wine or HK$280 for four glasses of non-alcoholic drinks.
The full collaboration menu is as follows:
Roganic x Ho Lee Fook Collaboration Menu (24th July only)
HK$1,488 + 10% per guest
STAGE 1 – ‘Dim Sum’ (Sharing)
- Local mini gourd supreme broth, scallop, night fragrant flower
- Kurobuta Char Siu Pork Puff, Pineapple
- Lobster Har Gow, Fresh Bamboo Shoot, Lobster Bisque
- Prawn Toast Crumpet
- Abalone tart
- Hong Kong’ Fish ball’ with curry sauce
STAGE 2 – ‘Sunday Roast’ – Sharing
- Roast Shenzhen Duck, local spices
- Stuffed duck neck sausage with shiitake x.o, Chinese sausage Clay pot rice
- Local vegetable terrine
STAGE 3 – Dessert – sharing
- Ice-Cream “Sundae” with Coconut, Mango & Pomelo
- Hong Kong Lychee with 100 flower Honey granita
- Each guest will also receive a takeaway Afternoon Tea Gift.
For this exceptional opportunity to experience Chef Adam Thomas + Chef ArChan Chan’s British X Chinese collaboration menu, guests may choose to reserve seats (maximum of 10 seats per session) from 90-minute sessions throughout the day (24th July) starting from 12:00 pm, 3:00 pm and at 6:30 pm.
About Roganic’s Sous Chef, Adam Catterall
With over 15 years of experience in world-renowned restaurants and a certified degree in design before becoming a chef, Chef Adam Catterall brings a high level of creativity to all aspects of his work. His keen eye and love for art and design have contributed significantly to his career as a chef, which saw stints at restaurants around the globe, such as Vue de Monde in Melbourne, Aubaine in London, and world-class hotel establishments such as The Lowry Hotel Restaurant & Bar in Manchester.
In addition to restaurant institutions, Chef Adam has had experience working for industry-leading organisations such as Etihad Airways, where he designed and led the First Class in-flight menus. In 2019, he joined Simon Rogan’s award-winning kitchen brigade at Roganic Hong Kong and Aulis Hong Kong, where he continues honing his craft as Sous Chef.
About Ho Lee Fook Head Chef, ArChan Chan
After a complete renovation, Ho Lee Fook began its latest chapter with newly appointed Head Chef ArChan Chan working alongside the seasoned Ho Lee Fook team that helped propel the restaurant to cult status. Born and raised in Hong Kong, Chef ArChan spent the last 13 years earning her chops in some of Australia’s finest kitchens, refining her techniques and expanding her cooking knowledge. Now at the helm of Ho Lee Fook, Chef ArChan receives a unique distinction in Hong Kong’s culinary landscape as the only female chef in the city to head a high-end Cantonese kitchen.
Female chefs have long been a minority in professional kitchens around the world – but particularly in Chinese kitchens, where male-centric cultures run rampant. Chef ArChan is one of the few revolutionary female Chinese chefs to rise to the top of the kitchen ladder, proving doubters and traditionalists wrong.
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