Germans have always been fond of white asparagus, the “edible ivory”, despite its short harvesting period in spring. By matching this seasonal vegetable with Spanish lamb, Hugo’s German Executive Sous Chef Josef Gallenberger brings the taste of his hometown to Hong Kong diners from May to June.
Chef Josef thoughtfully uses two kinds of refined-quality lamb to match with the white asparagus and create a range of European-style dishes. The marinated German white asparagus with Iberico lamb chips is a must-try starter, which offers a perfectly harmonised texture in one bite. Alternatively, opt for the bite-sized marinated Iberico lamb belly tapas combination or the rich and hearty white asparagus foam soup with tortellini, Manchego lamb, foie gras and pine nuts to awaken your taste buds.
For mains, sample the grilled Iberico lamb rack with crispy asparagus to get a genuine taste of the uncommon Iberico lamb. Meat lovers are recommended to try the whole Manchego milk-fed lamb shank a la Bourguignonne with white asparagus, prepared in the traditional French style and served table-side.
Cafe is pampering diners with a world-class delicacy, the meaty and creamy Canadian sea urchin. Various mouth-watering sea urchin favourites and inspired dishes, prepared by Chef Chung Wai Yau, will be on display during dinner buffet from March to mid-June.
Head to the Japanese section, where sea urchin temaki and sea urchin gunkan sushi are served to order. At the live poached Boston lobster station, guests may enjoy the succulent lobster with the appealing sea urchin in white wine cream sauce. Other scrumptious dishes include sea urchin with steamed egg white and fried rice with sea urchin, tobiko and barbecued pork, which showcase the exceptional natural sweetness and salty ocean flavour of this delicacy.
Complete your meal with the alluring sea urchin ice-cream with yuzu ginger. A piece of raw sea urchin is placed on top of a velvety blend of milk, cream and urchin roe, with a touch of yuzu ginger syrup, elevating its sweet yet fresh flavours.
Monday thru Thursday: Adult: $648 / Child: $324
Friday thru Sunday, public holidays and public holiday’s eve: Adult: $708 / Child: $354
Mother's Day (from 10 May to 12 May 2019): Adult: $758 / Child: $ 379
* Prices are in Hong Kong Dollars and subject to a 10% service charge
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.