In a unique trickledown relationship, Aulis, part research kitchen and part chef’s table tucked away inside Roganic, cooks up the schemata of farm-to-table gastronomy within a Hong Kong context that guide the wider restaurant’s culinary direction, albeit in a setting that encourages interaction between diner and chef. The food impresses no end with textural shifts and interplay between fresh and fermented ingredients—most of which are plucked just hours earlier from the soil of the New Territories, or from hydroponic beds within the restaurant itself. Service is engaging throughout, educating diners on the sustainable credentials and intricate techniques used to pull off each dish without ever proselytising.

Signature Dishes

• Hong Kong pea, ox tongue and pineapple mint
• Mushrooms in miso butter, crispy cordyceps, soft yolk and mushroom sauce
• “Aulis” dessert

Tatler Tip

Expect the menu to change from week to week depending on what produce is available at any given time.