When the leaves on the hillside start flaunting their autumn colours, it is time to linger over a wonderful wild game meal with a bottle of fine wine. Having grown up in Obwalden of Switzerland, Hugo’s Executive Sous Chef Marco Mehr is no stranger to autumn wild game cuisine. This October and November, he will introduce classic European wild game delicacies prepared with a modern touch to please diners at Hugo’s.
Guests are invited to savour a range of gamey flavours from the appetising slightly smoked wild red deer tartare with 63°C organic egg, onion, hazelnut and rye bread chip, where the texture of this wild delight is elevated with the warm egg of its refreshing dressing. Hong Kong’s autumn is not as frosty as in Europe, so Chef Marco has prepared red cabbage cream soup with apple cinnamon ice cream and air dried deer chips which is using the famous game condiment, cabbage, to make a soup base and pairing it with apple and cinnamon ice cream to bring a frosty touch to local diners.
For mains, Chef Marco will offer two wild game creations both with a modern twist and a touch of Switzerland. The bacon-wrapped roe deer tenderloin with stuffed savoy cabbage, Brussel sprouts, squash, chestnut pizokel and tangerine scented game sauce is using bacon to add a crispy touch and flavour to this exclusive meat and pairing with homemade traditional Swiss chestnut pizokel to uplift the aroma. Diners who fancy richer flavours may opt for pan-seared Scottish red deer loin with nougatine cacao rub with capuns, braised red cabbage, chestnut and cranberry chutney, a recreation inspired from the best-seller of last year’s game menu. In this dish, the wild meat is covered with bitter-sweet nougatine cacao and complemented with a famous Swiss side dish – capuns, made from Spätzle dough and rolled in a chard leaf.
Finally, guests who are fond of traditional European gourmet food may sample the game spice scented Scottish venison medallions with porcini polenta cake, roasted pâtisson and natural game jus, which is best enjoyed when prepared medium to medium well.
Hugo’s is an authentic European fine-dining restaurant serving traditional Western cuisine prepared only with the finest ingredients available. Table-side cooking is the icon of the restaurant.
Opening Hours
Lunch:
Monday thru Saturday: Noon – 2:30 PM
Sunday: 11:30 AM – 3:00 PM
Dinner:
6:30 PM – 11:00 PM daily
Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7733 or book via the hotel website.
Remarks:
– The above information regarding the seasonal cuisine is subject to change without prior notice
– The information about Greek mythology is extracted from wikipedia.com and for reference only.
Parking Offers
Guests will be entitled to a two-hour complimentary valet parking for patronage of lunch and three-hour for dinner respectively at The Chinese Restaurant.
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