Simon Rogan, a British chef renowned for his eight Michelin stars and two Green Stars, is bringing his sustainable dining philosophy to Taiwan. His restaurant group, Umbel Restaurants Group, operates across England, Hong Kong, Malta, and Phuket, with a strong focus on promoting sustainable practices. From his three-Michelin-starred restaurant L’Enclume, which champions local and seasonal ingredients, to his own farm (Our Farm) that implements sustainable farming systems supplying 80% of his British restaurants’ ingredients, Rogan is committed to integrating sustainability into every aspect of his culinary journey. He has even established his own bakery and natural wine bar, bringing his vision of sustainability to the everyday.
Roganic Hong Kong, which opened in 2019, became the first restaurant in Hong Kong to receive a Michelin star and a Green Star. It has been following Rogan’s sustainable philosophy since its inception. Now, in the fourth quarter of this year, Roganic Hong Kong will be embarking on a new chapter at its new location in Taiwan. This expansion signifies a new chapter for the restaurant, further solidifying its commitment to the farm-to-table philosophy.
Roganic Hong Kong extends Simon’s commitment to environmental conservation and sustainability to Taiwan. The restaurant collaborates with local sustainable suppliers and producers to reduce its carbon footprint, embodying the true essence of “farm-to-table.” Reducing food waste is a key focus for Roganic, which the restaurant achieves by maximizing the value of each ingredient, using every part of the produce, and utilizing preservation techniques such as drying and pickling to extend the shelf life of food. They also give a second life to leftover ingredients through non-alcoholic cocktails. Their dedication to sustainability extends to the finer details, including using eco-friendly fabrics for uniforms and eco-friendly paper products, showcasing their commitment to environmental responsibility.
Simon Rogan has transplanted his concept of establishing his own farm in the UK to Hong Kong, adapting it to local conditions. They have created a miniature greenhouse urban farm, where they cultivate hydroponic plants, bringing the “city-centric” farm-to-table experience to life. This practice will be replicated in Taiwan during the pop-up event. The restaurant will cultivate nasturtiums, marigolds, and mint, preserving the fleeting flavors of freshly picked herbs.
“We remain true to our farm-to-table philosophy, offering our guests a truly unforgettable dining experience,” said Simon Rogan. “This event allows us to immerse ourselves in the cultural landscape of Taiwan and introduce our guests to Roganic’s distinctive culinary philosophy. By merging fresh Taiwanese ingredients with our avant-garde techniques, we elevate locally sourced produce to the forefront of our dishes.”
The “Roganic Hong Kong Pop-up Event in Taiwan” will be held at the spacious baan Taipei. Adam Catterall, Head Chef of Roganic Hong Kong, and Mark Catchpole, Sous Chef, will lead the team, bringing together a selection of dishes that have earned the restaurant widespread acclaim over the past five years. The team will deconstruct familiar Taiwanese ingredients and present them in a modern Western culinary style, creating a creative and seasonal menu. This unique approach will showcase the intrinsic flavors of the ingredients while exploring the potential for sustainable food practices and innovative contemporary cuisine.
Lin Quan, Head Chef and Founder of MMHG Group, expressed his enthusiasm for the event: “The visit of Roganic Hong Kong is an exceptional opportunity for us to witness Simon Rogan’s dedication to the farm-to-table philosophy and his deep connection with nature through his own farm. This six-week event will demonstrate his innovative use of seasonal and sustainable ingredients, his meticulous attention to detail, and his masterful blend of traditional techniques and contemporary flair. His unwavering pursuit of culinary excellence will undoubtedly inject a fresh energy into Taiwan’s vibrant culinary scene.”
The pop-up event will run from October 3, 2024 to November 1, 2024 at baan Taipei, located at No. 15, Lane 233, Dunhua South Road Section 1, Da’an District, Taipei. The lunch menu is priced at NT$2,380 per person plus a 10% service charge, while the dinner menu is priced at NT$3,680 per person plus a 10% service charge. Wine and soft drink pairings are also available. Lunch service is offered from Friday to Sunday at 12:00, 12:30, 13:00, and 13:30, while dinner service is offered from Thursday to Monday at 18:00, 18:30, 19:00, 19:30, and 20:00. Reservations can be made at https://cutt.ly/deTpmVks.
