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Chefs Ashley Salmon and Richard Ekkebus come together to bring homegrown produce to the table in an exclusive menu powered by local ingredients
From September 5 to 7, join us for the second instalment of this year's Tatler Dining Kitchen, a three-night-only pop-up restaurant between two of Hong Kong’s most sustainable restaurants: Roganic and Amber.
United in their shared imperative to use local produce, Roganic’s head chef Ashley Salmon and Amber’s culinary director Richard Ekkebus have created a menu exclusively for Tatler Dining Kitchen, and World and World Elite Mastercard cardholders*. Titled 75:25, the menu comprises 75% of vegetables and 25% of seafood and poultry from local sources. Needless to say, it’s not merely about the ratio of ingredients. Both chefs bring their respective mastery in contemporary European cuisine to rouse dishes with creativity and, as a result, capture the essence of "going local" in fresh and unexpected ways.
Roganic and Amber, two culinary torchbearers in the move towards a more sustainable future, were both awarded Michelin Green Stars (Roganic in 2021 and 2022; Amber in 2022) and are recipients of multiple Tatler Dining Awards. British chef Simon Rogan's farm-to-table concept has led Roganic to strive sustainably in Hong Kong, whereby Salmon and his team source from local organic farms or utilise house-grown herbs and micro greens. They also make the most of ingredients in order to achieve zero-waste and use compostable alternatives to plastic. At Amber, chef Richard Ekkebus has created a dairy-free menu, featuring less meat, sustainably harvested seafood and local organic produce. The team also carry out the restaurant's sustainable practices which extend to using plant-based alternatives for plastic and an anaerobic digester system to process food waste.
