Hugo’s New Chef Josef Gallenberger Presents European Wild Game Delights

Hyatt Regency Hong Kong, Tsim Sha Tsui is delighted to announce the appointment of Mr Josef Gallenberger as the new Executive Sous Chef as of June 2017.  A German national, Chef Josef has refined expertise from hotels and restaurants in Frankfurt and Munich, Germany.  In his new capacity, Chef Josef will showcase his extensive knowledge of food preparation and culinary philosophy to tempt the taste buds of food connoisseurs at Hugo’s.

Raised up in Munich, Germany, Chef Josef is familiar with wild game dining as it was consumed on many family occasions, especially during autumn and winter.  His first presentation at Hugo’s will aptly feature European game delicacies with rich and robust flavours, on offer from mid-October to December.

Food connoisseurs are invited to savour a range of gamey aromas from the tantalising red deer carpaccio with black truffle, parmesan, arugula, cold-pressed olive oil and honey pomelo, a perfect introduction to the delights of game with a refreshing dressing.  Alternatively, sample a warming appetiser with venison ravioli, chestnut cappuccino with apple balsamic, venison chips and grissini breadstick which is a popular soup during the European game season.

Diners who would like to satisfy their cravings with special winter zest may feast on the slow-cooked pheasant breast with champagne cabbage, mashed potatoes, grapes and bacon in burgundy sauce.  This is a traditional recipe cooking with a modern twist and paired with a champagne cabbage for a balance in flavours.  For guest who has a stronger palate may opt for grilled French wild boar loin with black salsify, carrot, brussel sprouts and bacon in port wine jus.  The boar loin is prepared with crushed juniper which perfectly harmonises with the gamey taste, while the black salsify adds a nice nutty essence to elevate the aroma.

Other traditional European gourmet food includes the slow-cooked herb crust venison tenderloin with cepe mushroom, truffled celery root mash, young leek, banana shallot and cranberry.  In addition, diners may also add Alba white truffle to complement any desired dish on the a la carte menu.