Roganic Hong Kong will welcome GIGAS, the Seoul restaurant recognised with both a MICHELIN Star and a MICHELIN Green Star, for a two-night collaborative dining experience on 25 and 26 August 2026. The event marks GIGAS’ first culinary appearance in Hong Kong, bringing together two restaurants known for their shared commitment to seasonal produce, regenerative agriculture, and sustainable dining.
The tasting menu will be created by Chef Adam Catterall of Roganic alongside Chef Hawan Jung, chef-owner of GIGAS. Priced at HK$1,880++ per person, the multi-course dinner reflects the philosophies of both restaurants, which place responsibly sourced ingredients, close relationships with farmers, and low-waste practices at the centre of their cooking.
Since opening in 2021, GIGAS has established itself as one of South Korea’s leading restaurants for sustainable gastronomy. Named after the Greek word for “born from the earth,” the restaurant sources much of its produce from Wani Farm, where Chef Jung cultivates vegetables, herbs, and seasonal ingredients used throughout his menus. Before opening GIGAS, he trained at acclaimed European restaurants including Mugaritz in Spain and La Vie in Germany.
The collaboration opens with a series of snacks showcasing both kitchens, including Fresh Celtuce and Ama Ebi with peanut, bronze fennel, chilli oil, and lemon mousseline by GIGAS, alongside Roganic’s Warm Broth of Fermented Jicama, Mussel, and Buttermilk Whey. Other highlights include Beetroot with Passionfruit Sabayon, Roganic’s signature Seaweed Pudding with smoked eel and kelp syrup, and a herb salad featuring scallop, goat cheese, herbs from GIGAS Farm, and Petrossian caviar.
The menu continues with a collaborative seafood course of Red Snapper served with jalapeño, turnip, potato, and cod pil pil sauce, followed by Guangdong Roast Duck with corn, chilli, sweet potato romesco, and morning glory. Desserts include Strawberry and Yoghurt with lemon cucumber, green asparagus, and beet foam by GIGAS, before concluding with Roganic’s Toasted Yi-O Rice Cream with fig leaf, Zen Farm figs, and molasses. The experience finishes with two petit fours: Chef Jung’s homemade madeleine based on his mother’s childhood recipe and Roganic’s Pink Guava Frozen Marigold Cream Sandwich.
Beyond the menu, the collaboration reflects the growing focus on sustainability within contemporary fine dining across Asia. Both Roganic and GIGAS have built their reputations around ingredient-led cooking, seasonal menus, and partnerships with local producers, demonstrating how environmental responsibility can shape modern gastronomy without compromising creativity.
The Roganic x GIGAS collaboration will be available for two evenings only on 25 and 26 August 2026 at Roganic Hong Kong.
Roganic Hong Kong
SHOP NOS. 402 & 403, 4/F, LEE GARDEN ONE, 33 Hysan Ave, Causeway Bay, Hong Kong
