Surprise your significant other with a dreamy candlelit rendezvous this Valentine’s Day at Hugo’s. A extravagant six-course dinner will be presented by Executive Sous Chef Josef Gallenberger to spoil your palates on this romantic occasion.
Patrons may first indulge in the unique homemade appetisers, Hokkaido scallop degustation with trout caviar, spiced butternut squash, herb crème fraiche and radish, or glazed Spanish Carabineros prawn with grilled asparagus, heirloom tomato, bell pepper and finger lime. Before taking a sip of the basil foam soup with chorizo, burrata and tortellini, ladies may be tempted to snap a photo of this beautifully crafted gastronomy.
For mains, Chef Josef has curated two palatable delights: the crispy pan-fried Atlantic halibut with fennel, bacon, pearl onion, beetroot and tarragon foam and tender US Bison Tournedos Rossini with French foie gras, black truffle, parsnip, forest mushroom, heirloom carrot, fig and port wine jus. The former dish is matched with lightly flavoured garnishes to bring out the freshness in the fish, while the latter offers a perfectly harmonised taste of wild beef and black winter truffle.
From February to April, Hugo’s Executive Sous Chef Josef Gallenberger is introducing an array of creations featuring exquisite Coral Sea blue prawn to captivate diners’ palates.
To kick off the epicurean discovery, relish the Cristal blue prawn cocktail with romaine salad, mango and Marie Rose sauce or another ultimate refreshing option, marinated Cristal blue prawn with heirloom tomato, avruga caviar, Sichuan buttons and Spanish smoked olive oil. Alternatively, sample the tomato consommé with Cristal blue prawn tortellini, squid ink and basil which is equally appetising.
Dive into the Coral Sea by indulging in the Cristal blue prawn en papillote with asparagus, fennel, new potato, saffron and lemon butter, in which the prawns are sealed in steam and cooked in their own juices, keeping the meat moist and tender. The tantalising flamed Cristal blue prawn with Noilly Prat, brandy, crustacean sauce and ratatouille, with Hugo’s iconic Gueridon service integrated, is cooked tableside to create fond and unique memories.
From January to February, Cafe is proud to present a diverse array of beef including Australian wagyu, prepared in Oriental styles for meat connoisseurs to savour.
Our chefs have introduced three kinds of premium beef at the live noodle station: Australian wagyu chuck eye roll, Australian wagyu topside and local beef chuck eye. Australian wagyu is grain-fed for 300 to 450 days to raise the marbling score to M5. It is the perfect degree of marbling for meat lovers to truly indulge without worrying about richness overload.
Diners may pick their own favourite soup base, blaze mushroom and cordycep soup or Sichuan spicy hot soup, to match with the exquisite beef, while spinach noodles, konjac knot, Shanghai bok choy, shiitake mushroom or other vegetables are available.
The Oriental flavours continue over at the Japanese station, where Aburi wagyu chuck eye roll sushi and teriyaki wagyu chuck eye roll sushi can be savoured. Alternatively, enjoy the wagyu chuck eye roll temaki using your bare hands to get a mouthful of this hand roll filled with juicy teppanyaki wagyu.
As the leaves transition from lively green to a fiery array of golden oranges, the season for wild game is on. Josef Gallenberger, Hugo’s Executive Sous Chef, is proud to bring back a classic French menu from now until January 2019 for anyone who wants to experience the rich and complex flavours of wild delights.
Aim your dining utensils at the aromatic soup, French porcini foam soup with game praline, chives and madeira port wine reduction, or the refreshing meaty creation venison tartare with sour marinated butternut squash, pumpkin seed, yellow beetroot, pomegranate and Williams Christ pear, with flavours as appealing as their looks. The chef has also prepared two main courses: the pumpkin seed crusted red deer loin with Brussels sprouts, chestnuts, heirloom carrots, pine nuts and port wine jus is meticulously slow-cooked to elevate its delicate and rich flavours, while the succulent slices of red wine braised French hare leg with sautéed grey chanterelle, leek, white cabbage, black truffle spätzle and braising jus sit atop a mound of assorted vegetables marinated in hare gravy, showcasing the exceptional taste of the wild produce.
Caviar is known to be one of the most expensive delicacies in the world. It is undeniable that it is the edible “gem” of the sea. Hugo’s Executive Sous Chef, Josef Gallenberger, is pleased to introduce an unprecedented four-course caviar menu, allowing patrons to savour various kinds of exquisite caviar from different countries, along with dishes specially crafted to match with this luxurious produce.
Begin with a light and refreshing appetiser, smoked Atlantic halibut with beetroot, crème fraîche, herb salad, pink pepper and Spanish avruga caviar, or the palate-pleasing 63⁰C poached organic UK egg with 36-month matured Iberico ham, pearl barley, watercress foam and Kaviari Paris organic trout caviar to appreciate the delightful flavours of caviar. Continue the lavish indulgence with pan-fried French scallops with chervil root purée, sautéed young spinach, purple cauliflower, champagne foam and Kaviari Paris oscietra prestige caviar, presenting subtle marine scents. Lastly, enjoy the rich and fruity Valrhona Chocolate Crémeux with pistachio sable and passion fruit caviar which gently adds a sweet note to the end of this enthralling journey.