Roganic Hong Kong will welcome chef Hawan Jung of Seoul’s GIGAS for a two-night collaboration on 25 and 26 August 2026, marking the Korean restaurant’s first culinary event in Hong Kong.
The dinner will bring together two restaurants known as much for their environmental approach as for their cooking. Both Roganic and GIGAS hold a Michelin star and a Michelin Green Star, with vegetables, herbs and responsibly sourced produce playing a central role in their menus.
Priced at HK$1,880 per person, plus a 10% service charge, the tasting menu will feature dishes developed by Jung alongside Roganic Hong Kong’s team, led by Head Chef Adam Catterall, for the event. Rather than placing sustainability around the edges of the experience, the collaboration looks at how farming, sourcing, fermentation and waste reduction can directly influence what arrives at the table.
Since opening in Seoul in 2021, GIGAS has become one of South Korea’s most closely watched contemporary restaurants. It is currently the only restaurant in Seoul to hold both a Michelin star and a Michelin Green Star.
Its name refers to the earth-born giants of Greek mythology, an idea reflected in a cooking philosophy that begins with the soil. Much of the restaurant’s produce comes from Wani Farm, a family-owned property in Gunpo, Gyeonggi Province, where Jung personally grows vegetables, herbs and other seasonal ingredients for his menus.
Before returning to Korea to establish GIGAS, Jung spent more than a decade working in European kitchens, including Mugaritz in Spain and La Vie in Germany. His cooking combines techniques learned in Europe with Korean agricultural traditions, generally favouring minimal intervention so that the character of an ingredient, its season and its place of origin remain clear.
Roganic approaches its menus from a similar perspective. Simon Rogan’s Hong Kong restaurant first opened in 2019 and received its first Michelin star within ten months, followed by a Michelin Green Star in 2021. After leaving its original Causeway Bay address in September 2024, the restaurant reopened at Lee Garden One in February 2025. It is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.
The August menu will move between individual dishes from each restaurant and courses created jointly by the two teams. It begins with snacks including fresh celtuce and amaebi shrimp with peanut, bronze fennel, chilli oil, lemon mousseline and toasted bread. A warm broth of fermented jicama, mussel and buttermilk whey follows, alongside GIGAS’s beetroot, arugula, passionfruit sabayon and red onion.
Roganic will serve one of its recognisable signatures: seaweed pudding with kelp syrup, smoked eel and horseradish. The starter from GIGAS brings together a herb salad and herb cream with goat’s cheese, caper, guanciale and scallop, finished with Petrossian caviar and herbs grown on the restaurant’s farm.
For the seafood course, the kitchens will combine red snapper with jalapeño, turnip and potato, accompanied by a cod pil pil sauce. The main course turns to Guangdong-style roast duck, served with corn and chilli, sweet potato romesco and morning glory.
Produce continues to guide the sweeter courses. GIGAS will prepare a pre-dessert of strawberry and yoghurt with lemon cucumber, green asparagus and beetroot foam. Roganic follows with toasted Yi-O rice cream infused with fig leaf and served with figs from Zen Farm and molasses.
The meal ends on a more personal note. Jung’s homemade madeleine is based on a recipe associated with his mother and his childhood, while Roganic contributes a pink guava and frozen marigold cream sandwich.
The collaboration arrives as restaurants across Asia continue to examine how fine dining can work more closely with farmers, respond to the seasons and reduce its environmental impact. At Roganic and GIGAS, those considerations are already built into the daily running of the kitchen, making the partnership a meeting of two restaurants with notably similar priorities despite their different cultural and culinary backgrounds.
The Roganic x GIGAS dinner will take place on 25 and 26 August 2026 at Roganic Hong Kong, Shop 402–403, 4/F, Lee Garden One, Causeway Bay. Reservations can be made through Roganic Hong Kong, by emailing reservations@roganic.com.hk or calling +852 2817 8383.