One Michelin Star and Michelin Green Star recipient Roganic Hong Kong is joining forces with Mume from Taiwan, Labyrinth from Singapore, and Toyo Eatery from Manila to showcase sustainable practices through an exclusive 2-day dining event in September.

Simon Rogan’s Roganic Hong Kong is continuing its mission to raise awareness of the importance of sustainable practices and development within the hospitality industry with a special collaborative event in Hong Kong with Chef Richie Lin of Mume from Taiwan, Chef LG Han of Labyrinth from Singapore, and Chef Jordy Navarra of Toyo Eatery from Manila.

This year, Roganic Hong Kong invites these award-winning restaurants from around the region to join forces for its special Sustainability Champions lunch and dinner, hosted by Simon Rogan, occurring over two days on Saturday, 23rd (dinner only) and Sunday, 24th September (lunch + dinner).

The dining events will feature an exclusive tasting menu co-created by Roganic Hong Kong and visiting restaurants Mume from Taiwan (#45 on Asia’s 50 Best Restaurants 2023 + Asia’s 50 Best Restaurants 2022 Sustainability Award Winner), one Michelin-starred Labyrinth from Singapore (#11 on Asia’s 50 Best Restaurants + 2023 Asia’s 50 Best Restaurants 2021 Sustainability Award Winner), and Toyo Eatery from Manila (#42 on Asia’s 50 Best Restaurants 2023 + Asia’s 50 Best Restaurants 2023 Sustainability Award Winner).

Trailblazers in their own right, the restaurants ultimately share the same vision of normalising the fine dining landscape’s shift towards sustainability, educating consumers, and empowering local artisans and producers in their respective communities.

Priced at HK$2,980 + 10% per guest and an additional +HK$980 for the optional six-glass wine pairing, the tasting menu will showcase innovative interpretations of seasonal, farm-fresh local produce and sustainable cooking practices. As much as possible, the chefs will limit their carbon footprint by using Hong Kong’s bounty of seasonal local produce to re-create their signature dishes for the collaborative twelve-course menu.

Some examples include Mume’s “zero-waste” fish course, which will employ fin-to-gill cooking techniques on locally caught fish, while Toyo Eatery will present local chicken with moringa (malunggay) and tapuy, a type of Philippine glutinous rice wine.

“Sustainability is the core ethos of what all our restaurants stand for globally, and this year with the reopening of Hong Kong’s borders, we are delighted to invite our friends from around Asia who share the same ethos as us to cook together and to create a memorable event in Hong Kong, focusing on what amazing produce it has to offer. We can’t wait for all of you to experience this very special menu that celebrates sustainability and the incredible flavours of the region,” says Simon Rogan.

About Mume – Taipei, Taiwan

MUME is constantly striving to develop a deeper relationship with Taiwan’s farmers, fishermen and local producers. Lin, Ward, and Xiong, who hail from Hong Kong, Australia, and the US, respectively, believe it is their responsibility to the future of their adopted home to showcase the beauty and uniqueness of local products and to reduce carbon footprint by decreasing the use of imported products.

Viewing cuisine through a Western lens and applying modern techniques, the chefs ultimately let nature guide their dishes at MUME.

About Labyrinth – Singapore
Labyrinth by Chef LG Han is a new expression of Singapore cuisine. As an avenue that boasts the produce Singapore has to offer, Labyrinth is engaged in a deeper conversation with local farmers, fishermen and fishery ports. It is an exploration of age-old recipes and an expression of local flavours and food memories.

Chef LG Han unveils a contemporary dining experience that pays tribute to Singapore and his late grandparents, evoking a multitude of memories and emotions. A symbiosis of the farms – on soil and in water – and the kitchen, Labyrinth takes diners on an exploration through the pairing of flavours and profiles of local produce inspired by chef’s memories of growing up in Singapore, challenging the myths and pre-conceived notions of Singapore.

About Toyo Eatery – Makati, Philippines
A contemporary Filipino restaurant led by Jordy Navarra and his wife, May Navarra, Toyo Eatery prioritises Filipino produce and people, fostering long-term relationships with local farmers and artisans. Launched in 2016, the concept and menu were developed around Chef Jordy’s own memories and heritage, as well as that of the Filipino people.

Most recently, Toyo Eatery won Asia’s 50 Best Restaurants 2023 Sustainable Restaurant Award for its noted environmental commitment. Among the various initiatives within Toyo Eatery’s action plan for 2023 is removing beef entirely from the menu and ensuring that 90% of its ingredients are sourced locally, while two-thirds are organic and traceable.

Address: Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong.
For bookings of this special event, please visit www.roganic.com.hk.

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