Hyatt Regency Hong Kong, Tsim Sha Tsui Presents Sustainable Seafood Creations

Hyatt’s food and beverage philosophy “Food. Thoughtfully Sourced. Carefully Served.” focuses on sourcing and providing healthy options for guests that are good for local communities and for the planet.  To bring this philosophy to life, the culinary teams at Hugo’s, The Chinese Restaurant and Cafe at Hyatt Regency Hong Kong, Tsim Sha Tsui have taken steps to support a long-term sustainability strategy.  In March and April, the three restaurants will showcase a dazzling variety of sustainable seafood creations to please diners’ palates. Here are a few highlights:

Diners may select their favourite seafood with a European touch from the menu.  Chef’s recommendations include pan-seared Pacific wild caught coral trout with artichoke, seafood ragoȗt, broad beans, potato and bouillabaisse broth which features Leopard coral trout from Australia and is complemented by the premium-quality “Selva” prawn, naturally raised in the mangrove forests of Vietnam as the main ingredient of the seafood ragoȗt.  Another stunning selection would be Hugo’s seafood paella which is cooked to perfection with Hugo’s signature lobster bisque alongside a vibrant combination of seafood such as scallop, lobster, mussel, black cod and calamari, where the premium wild caught black cod from Alaska is robust in taste and firm in texture.

Diners who are fond of Oriental delights may feast on braised scallop with homemade fish curd ball in lobster sauce or double-boiled seafood soup in young coconut.  The former dish uses succulent Canadian scallops from the 100% natural, cold and clear waters of the Canadian north Atlantic.  For the latter dish, chef has added crab meat, prawn and scallop to a supreme soup, double-boiled inside a young coconut to add succulent flavours.

Guests who fancy an abundant variety of sustainable seafood delicacies may choose Cafe which serves a range of choices from different cooking stations.  From the western kitchen, we offer Norwegian-farmed salmon Wellington with chive cream sauce, where the flaky and tender salmon is wrapped with a thin layer of soft spinach and crunchy puff pastry.  Over at the Asian kitchen, chef has prepared steamed egg white with Canadian wild caught scallop and crab roe; steamed Vietnamese-farmed sole fish with Thai-style sour spicy soup and Tom Yam Goong with Vietnamese-farmed shrimp, which showcase vigorous eastern flavours.

More sustainable seafood creations are available on the a la carte menus of the restaurants, as well as on the hotel’s wedding and corporate events’ menus for guests to enjoy, depending on the occasions.