Sea-urchin custard with Aulis Hong Kong’s house-made caviar, one of the many spectacular dishes at the newly-opened restaurant.
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
Ox in coal oil – Tacos with dry-aged Welsh sirloin of beef dressed in coal oil with an oyster emulsion
Raw Japanese snapper with horseradish, kohlrabi and apple, topped with watercress emulsion
A fritter of confit chicken and diced young squid that has been puffed in a tapioca and squid ink crumb, then garnished with a mustard emulsion and viola flowers
Soda bread with miso butter
Grilled salad smoked over embers, with truffle and Westcombe cheese
Five-flavour codfish, cabbage, black garlic and sea lettuce. The cod fillet is brined and steamed, blow-torched and coated with a sauce infused with a dried mint, orange, lime, licorice and vanilla powder. It is garnished with black garlic emulsion and roasted red cabbage.
Dry aged beef, roasted and ragout – the beef sirloin is aged for 50 days and garnished with a roasted onion topped with garlic-honey purée and thyme leaves, parsnip purée and sauce made from the bones, finished with beef fat and sherry vinegar. On the side is a ragout made from ox cheeks topped with a potato mousse.
Yellow beetroot sorbet, buttermilk and mint – the sorbet is made from yellow beetroots and served with a buttermilk and mint oil sauce.
Stout, molasses, chestnut, burnt milk – the ice cream is made from stout beer, a molasses reduction and burnt-milk crisps.
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
