With Buddha’s Birthday stretching out our weekend, this week’s guide runs from Friday through Monday, spanning Roganic’s new local produce menu, La Vache’s wine and fries on the terrace, Chinesology’s history-steeped banquet, and Shake Shack’s new Southern US BBQ menu.
Friday, May 22
Roganic’s new dinner menu builds on its local produce focus with a broader set of influences from Simon Rogan’s restaurants worldwide. The tasting menu includes dishes like cured Spanish mackerel with oyster emulsion, grilled Napa cabbage with oyster mushrooms, raw Hokkaido scallops with sea urchin cream and Makauy pepper oil, plus mains such as Sabah grouper, Guangdong dry-aged duck and Wah Kee Farm pork.
An alternative vegetarian menu offers the same level of detail, with dishes like salt-baked kohlrabi with kombu and nasturtium, barbecue celeriac with yeast and buttermilk whey, and grilled salad with truffle custard and elderflower.
