Roganic and Seoul's Michelin-Starred GIGAS Unite for an Exclusive Two-Night Collaboration Dinner

Two of Asia’s leading advocates for sustainable fine dining are coming together for an exclusive culinary collaboration this August.

On 25 and 26 August 2026, Roganic Hong Kong will welcome Chef Hawan Jung of Seoul’s Michelin-starred GIGASfor a limited two-night dining experience. The event marks Chef Jung’s first-ever culinary appearance in Hong Kong and brings together two restaurants recognised not only for their exceptional cuisine, but also for their commitment to environmentally responsible dining.

A Shared Passion for Sustainable Gastronomy

Although based in different cities, Roganic and GIGAS share remarkably similar culinary philosophies.

Both restaurants build their menus around seasonal produce, working closely with farmers and growers while embracing regenerative agriculture, fermentation and low-waste practices. Rather than allowing luxury ingredients to dominate the menu, vegetables, herbs and carefully sourced local produce take centre stage, reflecting the natural rhythms of each season.

The eight-course collaboration is priced at HK$1,880 + 10% service charge per guest, with dishes created jointly by Chef Hawan Jung and Roganic Hong Kong’s Head Chef Adam Catterall.

Meet Chef Hawan Jung of GIGAS

Since opening in Seoul in 2021, GIGAS has quickly established itself as one of South Korea’s leading restaurants, earning both a MICHELIN Star and a MICHELIN Green Star.

Named after the giants of Greek mythology—whose name translates to “born from the earth”—the restaurant places farming at the heart of its philosophy. Much of the produce served at GIGAS is grown at Wani Farm, where Chef Jung personally cultivates vegetables, herbs and seasonal ingredients used throughout his menus.

Before opening GIGAS, Chef Jung spent more than a decade working in some of Europe’s most respected kitchens, including Mugaritz in Spain and La Vie in Germany. Today, his cooking combines European techniques with Korean agricultural traditions, allowing each ingredient to speak for itself.

A Seasonal Menu Inspired by Nature

The collaboration menu showcases the strengths of both kitchens through a progression of dishes centred around fresh produce and thoughtful flavour combinations.

The evening begins with a series of snacks from both chefs, including fresh celtuce paired with ama ebi, peanut and bronze fennel from GIGAS, alongside Roganic’s signature seaweed pudding with smoked eel and kelp syrup.

Guests can then look forward to a vegetable-forward starter featuring herbs, goat’s cheese, scallop and caviar before moving into a collaborative seafood course of red snapper served with jalapeño, turnip, potato and a rich cod pil pil sauce.

For the main course, both teams present Guangdong roast duck accompanied by corn, chilli, sweet potato romesco and morning glory.

Dessert continues the produce-led theme with toasted Yi-O rice cream, fig leaf, fresh figs and molasses, before concluding with two petit fours: Chef Jung’s homemade madeleine inspired by his mother’s childhood recipe and Roganic’s pink guava frozen marigold cream sandwich.

More Than a Guest Chef Dinner

Beyond the menu itself, the collaboration reflects a growing movement within Asian fine dining where sustainability is becoming as important as technical excellence.

Both Roganic and GIGAS have earned MICHELIN Green Stars for their commitment to responsible sourcing, close relationships with farmers and reducing food waste. Their shared philosophy makes this partnership a natural fit, offering diners the opportunity to experience how thoughtful ingredient sourcing can elevate contemporary cuisine.

With only two evenings available, the Roganic x GIGAS collaboration promises to be one of Hong Kong’s most anticipated dining events of the summer.