In a striking achievement that places sustainability at the forefront of fine dining, Roganic Hong Kong, led by renowned British chef Simon Rogan, has been honoured with the “Global Best Sustainability Design Award” at the prestigious Restaurant & Bar Design Awards 2025.
The ceremony took place last night in Dubai, celebrating the restaurant’s groundbreaking approach to eco-conscious design and its unwavering commitment to responsible gastronomy.
A Vision of Sustainable Elegance
Since opening in 2019, Roganic Hong Kong has established itself as a beacon of ethical sourcing and innovative design, seamlessly blending luxury with sustainability under Rogan’s unwavering vision. The award-winning interior, crafted in collaboration with Hong Kong-based design studio Atelier E and HK Timberbank, exemplifies the ethos of “Reuse, Recycle, Repurpose”—a philosophy deeply rooted in respect for the environment.
Simon Rogan, whose culinary empire has earned multiple accolades in the UK, expressed his pride in the recognition. “This award is a profound affirmation of our team’s dedication to sustainability. We knew from the start that our interior design had to embody our principles of respect for nature—every piece, every material, tells a story of renewal. I am incredibly proud of what we’ve achieved here in Hong Kong, and it shows that true innovation can be both beautiful and eco-friendly,” he said.
Stephanie Eliyahoo, CEO of The Entourage Group and a judge on the awards committee, praised the restaurant’s materials: “Beautiful use of natural materials. Roganic Hong Kong’s space is a masterclass in eco-conscious design that doesn’t sacrifice style for sustainability.”
An Inclusive and Creative Design Process
The design process was a collaborative journey rooted in innovation and local engagement. Atelier E’s team began by sourcing reclaimed local wood from HK Timberbank, which salvages trees felled by urban development.
Founder of HK Timberbank, Peter Lam, shared, “Working with Roganic’s team inspired us to showcase the potential of what some might consider ‘waste.’ Each plank and surface breathes new life into the space, creating tangible stories of renewal.”
Local artist Eunis Cheung described the creation of the bar’s oyster shell and stone mosaic texture as a homage to Hong Kong’s maritime heritage: “Every shell and stone carries memories of our shores. Integrating them into a modern hospitality space felt like bringing the environment inside—to remind diners of where we come from, and why we must protect it.”
Behind the scenes, fabric artisans working on refurbishing the chairs recounted the challenge of blending leftover textiles into seamless designs. One artisan said, “It’s about respect—respect for materials, for heritage, and for the people who will sit here enjoying the space. The refurbishment became a kind of storytelling woven into the fabric itself.”
Impact on the Community and Industry
Roganic Hong Kong’s sustainable ethos extends beyond aesthetics, fostering a positive impact on local artisans and suppliers. By prioritising community collaboration, it has nurtured a circular economy model within Hong Kong’s creative sectors.
Simon Rogan emphasised, “It’s a privilege to partner with such passionate artisans and suppliers. Together, we’re demonstrating that sustainability is not just a goal but a shared responsibility. We hope this sparks a wider movement within Hong Kong’s hospitality and design communities.”
Industry insiders note Roganic’s influence in setting new benchmarks for sustainable restaurant design, encouraging hospitality spaces across Asia to embrace eco-conscious materials and ethical sourcing.
A Legacy of Innovation and Responsibility
Simon Rogan’s culinary journey began in the UK, where his restaurants — such as The L’Enclume — are celebrated for seasonal, ingredient-driven cuisine. Roganic Hong Kong extends this heritage, serving as a cultural and ecological bridge—showcasing that sustainability extends beyond the kitchen to every element of a restaurant’s identity.
The relocation in September 2024 from Causeway Bay to its new site in Lee Garden One reflects its growth and evolving vision. Under the leadership of Executive Chef Oli Marlow, along with Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole, Roganic Hong Kong continues to champion responsible gastronomy with a pioneering spirit.
Celebrating a Future of Responsible Excellence
Winning the “Global Best Sustainability Design Award” affirms Roganic Hong Kong’s position as a leader in sustainable gastronomy and design. Rogan concludes, “Every person involved believes passionately in our mission. Sustainability is not an afterthought; it defines our identity. We hope our example encourages others to adopt responsible practices that protect our environment while delivering exceptional dining experiences.”
For those eager to discover how sustainable elegance can elevate fine dining, reservations are available at www.roganic.com.hk.
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