As spring breathes new life into the city, chefs turn to the season’s finest produce to craft dishes that celebrate renewal and creativity. Each plate is a canvas brimming with the vibrant hues of Mother Earth’s bounty.
Roganic
Fans of Roganic had long felt that its food far transcended its original space in Sino Plaza. Now, the Michelin-starred restaurant has settled into a brand new home in Causeway Bay—a truly nature-centric haven that demonstrates Roganic’s unwavering commitment to the environment. As part of its reopening, Roganic has introduced a new menu concept that not only emphasises sustainability, but flexibility and communal dining. “We were one of the first restaurants in Hong Kong to really push sustainability and locally-sourced ingredients,” says Head Chef Adam Catterall. “We just wanted to keep that momentum going; to try something new and be at the forefront of something else in Hong Kong.”
One of the standout dishes features a vibrant selection of local cherry tomato varieties sourced from one of Roganic’s farm partners. “There are a lot of different textures going on in this dish. On the base we have a fermented pistachio ”purée” with a nice funky, nutty flavour. Then we build the tomatoes on top, which are kept quite simple.” When Catterall says “simple” tomatoes, he means skinned and seasoned with a tomato and ponzu dressing, coal oil, salt, and lemon sugar (to combat the acidity typical of Hong Kong tomatoes); semi-dried until they have a “chewy, toffee-like texture”; and blended to make a tomato water that is then reduced, seasoned with perilla vinegar, and set to produce flavour-packed jelly cubes. The dish is garnished with flowers and shoots hailing from the same farm as the tomatoes, and is served alongside a savoury granola and an icy glass of fresh tomato water.
Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay; @roganichongkong
Censu
Since its opening in 2021, Censu has become a crowd-favourite for its cool, laidback atmosphere and contemporary take on Japanese cuisine. Chef-founder Shun Sato is constantly innovating new recipes that keeps it exciting for even Censu’s most frequent diners. On his latest menu is a verdant couscous salad that speaks to both a desire to work with new ingredients and the ever-evolving dining trends of today.
“The idea for this couscous dish was born out of a growing trend towards healthy living and well-being,” shares chef Sato. “Couscous is not commonly found in traditional Japanese cuisine, but the Japanese dining scene is evolving to emphasize healthier cooking methods. Recognizing that couscous is rich in protein and vitamins, I saw an opportunity to incorporate it into my diet, especially as someone who grew up primarily eating white rice.”
Served with a side of yuzu aioli, the couscous is seasoned with a flavourful mixture of kombu juice and herbs sauce that gives it a striking grass-green colour. For added texture in every bite, diced ox tongue, octopus, okra and Japanese pickled celery are incorporated throughout. “This dish marks an exciting new direction for our menu, representing a fresh start as we embrace the green diet movement.”
28-30 Gough Street, Central; @censu_hk
Path
Tsim Sha Tsui is fast-becoming the hottest dining destination for the city’s rising culinary talents. Among the neighbourhood’s latest restaurant openings is an intimate eight-seater spot called Path, where Hong Kong-born chef Tony Mok reimagines Chinese cuisine through his expansive knowledge of Western cooking techniques.
“The ideas for each of these amuse-bouches are deeply rooted in my heritage and local culture,” he says. “For instance, the ‘Pineapple Croustade’ draws inspiration from a dish at 九大簋 (Gau Daai Gwai – Guangdong’s Abundance) , while the ‘Sweet Potato Tartlet’ is inspired by 豬腳薑 (Pork Knuckle and Ginger Stew)—a delicacy that is served to women who are doing their postpartum confinement. Both serve as personal touchpoints where I can share the story behind each dish, communicating my inspiration and passion directly to our guests.”
Each delicate creation is as flavourfully complex as it is thoughtful. “When crafting an amuse-bouche course, the combination and flavour pairing are my top priorities,” says Mok. “I aim for a balance of taste, texture, and presentation.” The pineapple croustade features a crisp beer batter shell stuffed with ginger mayonnaise and pineapples that have been grilled over charcoal and coated in Pu-er tea syrup and, while the sweet potato tartlet balances the richness of seared foie gras with Chinese sweet vinegar cream and pickled green apples.
1/F, Shop A, 68 Kimberley Road, Tsim Sha Tsui; @path.hkg
Photography: Samantha Sin
Styling: Ella Wong
Editor
Alyanna Raissa J. Payos
