Gallery: What’s on the chef’s table at Aulis Hong Kong by Simon Rogan

Jan 12, 2019

Sea-urchin custard with Aulis Hong Kong’s house-made caviar, one of the many spectacular dishes at the newly-opened restaurant.

The British chef’s first overseas restaurant is omakase-style, with a farm-to-table philosophy and creative multi-course tasting menu laid out for only 12 guests at a time

Aulis Hong Kong by top British chef Simon Rogan is now open.

The restaurant is Rogan’s first overseas restaurant venture and offers a 12-seat omakase-style eatery with high stools around a counter overlooking the open kitchen and prep area.

He describes Aulis as a “revolutionary chef’s table and development kitchen”. He serves organic and local produce with a farm to table philosophy.

The open kitchen and prep area at Aulis Hong Kong by Simon Rogan

Diners are encouraged to arrive around 7pm for cocktails and everyone is seated promptly at 7.30pm for the 10- to 15-course tasting menu (HK$1,480 per person). A choice of wine pairing (+HK$680) or non-alcoholic drinks pairing (+HK$380) is available.

Food and service was outstanding throughout the multi-course meal – each bite was superb, with no weak link.

Here’s a look at the highlights.

A tartlet made from preserved pumpkin filled with diced cooked pumpkin, pear and bay leaf jelly, pumpkin mousse, toasted pumpkin seeds and bay-leaf powder

Roasted chicken skin with cod-roe emulsion, dried-cod roe for a nice little enhancement and crunch, all topped with sliced preserved carrots

Mushroom crackers with fermented mushroom and piped yeast purée, pickled shemeji mushrooms, cream cheese, toasted yeast flakes, and kale shoots and chrysanthemum flowers sourced from a local organic farm