This year is a great one for Simon Rogan, with his iconic L'Enclume located in the Lake District, UK winning 3 Michelin stars and Roganic in Hong Kong winning both a Michelin star and a Michelin Green Star. Finally returned to Hong Kong last month, the busy chef visited his restaurant and for the first time went to the group’s bakery The Baker & The Bottleman. “I have seen it on Zoom. But it feels so different when I am in the physical shop. My team is wonderful, the bread made and the bakery as a whole is just amazing.” He said that he likes the Chelsea bun best, which kind of tastes like the raisin bun from an old bakery in Hong Kong.
Simon Rogan did not come to Hong Kong in the past two years due to the pandemic. But he always has a connection with the city – he likes to eat the egg tarts every time he is in town. “My friends here are very passionate and they always take me to different restaurants. Sometimes I cannot remember what I have eaten, but everything is so delectable!” He recalls that Vicky Cheng, chef of VEA took him to the fish market in Aberdeen to have seafood. Not only seafood is remarkable, but also the fantastic people. “The chef scene, as well as the F&B sector in Hong Kong, is very friendly. Everyone is very helpful and enthusiastic, that’s one of the reasons I like Hong Kong.” During his stay, he found that many restaurants are using sustainable ingredients. Food supply from farm and local suppliers is also becoming more and more established. It is rather different from the time he came here ten years ago. He came back to Hong Kong again this year to taste delicacies prepared by his chef friends at different Michelin-starred restaurants. Let’s see what he recommends:
For a regular haunt to return to
TATE Dining Room
I have been here for four or five times. I like the femininity of the restaurant, with an East meets West approach and remarkable style. Most of the dishes can be immediately recognised as the restaurant’s unique creation. I remember that I had a dish with duck, served with figs, dates and a little bit herb, it was fabulous.
For a night out with friends
Yardbird
We went there in a group of four, ordered everything on the menu and had a delightful evening. The restaurant with an energetic ambience offers wonderful skewers and snacks.
For a touch of luxury
Ecriture
Maxime's complex cooking techniques take the French cuisine to a different level. The restaurant is comfortable. I have been there a few times and I always order the caviar tart – and I am still amazed!
A place to impress
L'Envol
This luxurious restaurant offers a variety of caviar dishes. My favourite is grilled tuna which demonstrates the chef’s skills on handling simple ingredients and turning them into beautiful dishes.
For a taste of local tradition
Forum
The restaurant is just upstairs from Roganic, so I always go there. I love their barbeque pork and dim sum, classic Cantonese cuisine.
For a unique dining experience
Ando
I always love Chef Agustin Balbi's cooking with the freshest Japanese ingredients to create a fusion of South American cuisine. Really unique.
For Italian cuisine
Estro
Chef Antimo Maria Merone takes Italian cuisine to another realm of elegance. I love their delicious Bottoni pasta.
Simon Rogan also tried a few new restaurants during his stay in Hong Kong, including Estro, Plaa and Ho Lee Fook. He joked about gaining weight every time he comes to Hong Kong and he has to work out in the gym once he flies back to the UK. He will return to Hong Kong in December to launch a series of events to celebrate L'Enclume's 20th anniversary. “Roganic will showcase a collection of L'Enclume classic dishes. The Baker & The Bottleman will also join hands with different chefs to launch limited-edition products. Please stay tuned!”
Photos provided by the interviewee and text by Gloria Chung (@foodandtravelhk), translated by Artemis Lam. Read original article here.
