On the evenings of 4th and 5th of September, Chef Kirk Westaway of JAAN by Kirk Westaway in Singapore, awarded 1 Michelin star and no.32 on Asia’s 50 Best Restaurants 2019, joins Chef & Creator Simon Rogan in Hong Kong to curate a 10-course collaborative menu that represents both chefs’ shared culinary ethos for experimental cuisine driven by freshly-foraged produce. The pair ride on the success of their previous four-hand collaboration in Singapore for a stunning showcase of Britain’s best seasonal offerings, this time at Roganic Hong Kong.
The dinner will be priced at HK$1980 + 10% per guest with an optional wine pairing at an additional HK$980 per guest.
Simon Rogan – Chef & Creator, Aulis Hong Kong & Roganic Hong Kong
Over the past 25 years, Simon has developed a distinctive and inventive cooking style that has led to worldwide acclaim. Building a culinary destination in Cartmel, in the Lake District of England, Simon opened restaurant L’Enclume in 2002, followed by Rogan & Company in 2008. L’Enclume currently holds two Michelin stars, and Simon Rogan was also named the AA Chef of the Year 2017, holding five AA Rosettes at L’Enclume and three AA Rosettes at Rogan & Company. With five restaurants already to his name, including two-Michelin-starred L’Enclume in the Lake District, one-Michelin starred Roganic and Rogan & Co in London, Rogan’s inaugural international dining destinations Aulis Hong Kong and Roganic Hong Kong offer up-close and personal experiences with the season’s freshest produce.
“Through this collaboration, Kirk and our team at Roganic Hong Kong will be showcasing the best of Britain’s seasonal produce. This is definitely a rare occasion in Hong Kong, and we can’t wait for our guests to experience these two upcoming dinners,” says Chef Simon Rogan.
Kirk Westaway – Executive Chef, JAAN Singapore
Born in a small seaside town in Devon on the Southwest coast of England, famous for its impeccable produce and incredible variety of products, Chef de Cuisine Kirk Westaway has developed an early and deep regard for how premium produce can be such an essential part in transforming a dining experience. With a passion for quality produce, his culinary style focuses on creating profiles and techniques that enhance the natural flavours of each unique ingredient. Using the harmonious interplay of quality ingredients, each ingredient is kept true to nature’s perfection within every dish. To upkeep JAAN’s philosophy, Chef Kirk continues to pay tribute to nature’s finest produce, seasonality, and the skills of the world’s best gourmet producers.
“I am very excited to come back to Hong Kong to cook alongside my friend, Simon, who I collaborated with once before at JAAN a few years back. I look forward to reviving our culinary partnership, this time at Simon’s newest restaurant in Hong Kong,” says Chef Kirk Westaway.
For the full collaboration menu between Chefs Simon Rogan and Kirk Westaway, please see below:
Snacks | Roganic
Own blend caviar tart, oysters and apple marigold
Truffle pudding with birch sap, stout vinegar
Smoked Eel & Beetroot Meringue | JAAN by Kirk Westaway
Devonshire cheese pancake
Fish & chips
Soup | JAAN by Kirk Westaway
Roast potato & Black Truffle
Summer Bean Salad | JAAN by Kirk Westaway
Burrata & Quinoa
Stuffed Hen of the woods | Roganic
Kohlrabi, Roasted Yeast and Elderflower
Japanese Black Cod | Roganic
Bio-dynamic Cauliflower, Buttermilk, Smoked pike perch roe
Scottish Langoustine | JAAN by Kirk Westaway
Miso & barley Salt baked celeriac
Wagyu | Roganic
Black Garlic, Salted Gooseberries, Turnip and Chamomile
Strawberry Pancake | JAAN by Kirk Westaway
Frozen Clotted Cream
Apple Tart | Roganic
Preserved Blackcurrants, Sweet Woodruff and Sorrel
Petit Fours | Roganic
Petit Fours | JAAN by Kirk Westaway
Rhubarb and lemon slice
To book, contact Roganic via email at firstname.lastname@example.org or via telephone on +852-2817-8383