News + Events
GOLDEN CLASSICS SET DINNER
Meticulously crafted by Executive Sous Chef Jose Gallenberger, guests can choose between the golden classic or current signature specialities and experience Hugo's 50-year journey of excellence.
The golden old classic highlights include Baked Oyster Rockefeller, Pigeon Consommé and Pheasant Souvarov, available only for this anniversary celebration.
The 4-course menu is priced at HK$1,388 per person. Subject to a 10% service charge.
TO CELEBRATE HOTEL'S 10TH ANNIVERSARY
Cafe is showcasing a total of 10 signature dishes to celebrate the hotel's 10th anniversary.
Apart from the renowned Poached live Boston lobster, Cafe has ramped up its culinary excellence by serving whole Kanpachi, Hiramasa and Hamachi from Kyushu freshly carved to all fish aficionados. Other highlights include the Tuna and salmon roe gunkan sushi, Steamed whole garoupa with ginger and spring onions, Garoupa fillet noodle soup, Home-smoked garoupa fillet, teppanyaki Foie gras and Traditional beef Wellington and many more.
10TH ANNIVERSARY SET DINNER
The Chinese Restaurant presents a special six-course anniversary menu and brings together the most signature and original specialties, to celebrate the hotel’s 10th anniversary and express gratitude to patrons for the past years.
Highlights include Braised South African fresh abalone in hot stone bowl with layered bean curd sheet, as well as Sweetened almond soup with egg white pairing with Baked glutinous egg custard tart, showcasing the talented culinary team’s craftsmanship.
The Anniversary Set Menu is priced at HK$1,380 for two persons. Subject to 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.
Brittany blue lobster is a world-class delicacy famous for its unique blue tinted shell as well as refined flavours and a firm texture. From July to September, Hugo’s Executive Sous Chef Josef Gallenberger brings the blue lobster from the largest peninsula of France to Hong Kong.
For starter, Chef Josef debuts a classic yet luxurious blue lobster and seafood platter, featuring tsarskaya oyster no. 2, bouchot mussels, periwinkle snails and Cristal blue prawn, a truly sumptuous option to be shared between two diners. Another refreshing appetiser is the blue lobster ceviche with cucumber, mint, pink pepper, salmon caviar and finger lime that offers a harmonised collection of sour, salty and mint flavours on one plate. Alternatively, take a few spoonfuls of the blue lobster Bouillabaisse with saffron, parsley and tortellini to enjoy the exceptional oceanic aroma.
Diners may then indulge in the butter glazed blue lobster medallion with avocado, young bok choy, turnip, pea, salicornia, crushed potatoes where the fine delicacy is presented in bite-sized pieces to offer extra tenderness. For those who are meat connoisseurs, opt for the traditional yet show-stopping surf and turf: half blue lobster and an Australian A4 Wagyu sirloin which the dish is flambéed table-side.