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LET’S CELEBRATE CHRISTMAS

Here comes the season when the jolly melodies of Christmas carols are dancing and the fresh pine smell of Christmas trees is prancing in the air. At this enchanting time of year, Hyatt Regency Hong Kong, Tsim Sha Tsui is pleased to present an array of gastronomic indulgences for everyone to enjoy.

PURCHASE NOW

Festive Programmes
CAFE
HUGO’S 
CHIN CHIN BAR
THE CHINESE RESTAURANT

Here comes the season when the jolly melodies of Christmas carols are dancing and the fresh pine smell of Christmas trees is prancing in the air. At this enchanting time of year, Hyatt Regency Hong Kong, Tsim Sha Tsui is pleased to present an array of gastronomic indulgences for everyone to enjoy.

PURCHASE NOW

Festive Programmes
CAFE
HUGO’S 
CHIN CHIN BAR
THE CHINESE RESTAURANT


Events
HUGO’S WELCOMES THE RETURN OF WILD GAME DELICACIES
Now until 31 January 2019

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.

 

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.

 


Events
HUGO'S PRESENTS “THE LUXURIOUS GEMS: CAVIAR DELICACIES”
Ongoing

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.

 

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.

 


Events
CHIN CHIN BAR PRESENTS AN ODYSSEY OF WHISKIES
Now until 30 November 2018

An odyssey, a Greek way of describing an exciting journey, awaits whisky connoisseurs at Chin Chin Bar from now to November.  Three bespoke whisky cocktail creations inspired by Greek mythology and three sets of gourmet bites paired with limited edition whisky are to be explored. 

The odyssey of whisky cocktails consists of three mythical concoctions made with The Macallan Sherry Oak 12 Years Old as the base.  The first is sparked by Zeus, who is the chief figure in Greek myth and is often associated with power.  His masculinity has inspired our mixologists to pre-smoke the glassware with apple wood before serving Zeus – a mixture of Earl Grey infused whisky with bitters such as cardamom.  Apollo is a well-balanced drink intended to be loved by both ladies and gentlemen, resembling the Olympian god who was loved by both gods and humans.  With some preserved homemade mandarin peel puree added, it enriches the spice and dried fruit flavours of the whisky.  The pink-red Athena is designed to appeal to ladies who are graceful yet stern.  Its feminine colour comes from Hibiscus tea in the recipe, which brings a hint of sourness but does not overwhelm the whisky’s richness. 

The journey carries on for those who are seeking delightful food to be paired with an extraordinary single malt Scotch whisky – The Macallan Classic Cut. Its sweet and spicy character with flavours of caramel, orange zest and nutmeg spice is complemented when paired with stronger flavoured bites. Three food pairing sets with tasting portions of the whisky are offered for guests to enjoy from September to November.

An odyssey, a Greek way of describing an exciting journey, awaits whisky connoisseurs at Chin Chin Bar from now to November.  Three bespoke whisky cocktail creations inspired by Greek mythology and three sets of gourmet bites paired with limited edition whisky are to be explored. 

The odyssey of whisky cocktails consists of three mythical concoctions made with The Macallan Sherry Oak 12 Years Old as the base.  The first is sparked by Zeus, who is the chief figure in Greek myth and is often associated with power.  His masculinity has inspired our mixologists to pre-smoke the glassware with apple wood before serving Zeus – a mixture of Earl Grey infused whisky with bitters such as cardamom.  Apollo is a well-balanced drink intended to be loved by both ladies and gentlemen, resembling the Olympian god who was loved by both gods and humans.  With some preserved homemade mandarin peel puree added, it enriches the spice and dried fruit flavours of the whisky.  The pink-red Athena is designed to appeal to ladies who are graceful yet stern.  Its feminine colour comes from Hibiscus tea in the recipe, which brings a hint of sourness but does not overwhelm the whisky’s richness. 

The journey carries on for those who are seeking delightful food to be paired with an extraordinary single malt Scotch whisky – The Macallan Classic Cut. Its sweet and spicy character with flavours of caramel, orange zest and nutmeg spice is complemented when paired with stronger flavoured bites. Three food pairing sets with tasting portions of the whisky are offered for guests to enjoy from September to November.


Awards
 
Restaurant & Bar Hong Kong Awards Chin Chin Bar with Restaurant & Bar Hong Kong Best Spirits Awards – Best Whisky Bar (Silver)
2018

Awards
 
Hong Kong Tatler Awards Hugo’s with T. Dining Hong Kong & Macau’s Best Restaurants
2018

Awards
 
South China Morning Post Names Hugo’s to Its List of 100 Top Tables in A CEO's Dining Guide
2018

Awards
 
U Magazine Awards Hugo’s with U Favourite Food Awards “My Favourite French Restaurant”
2018

Awards
 
TripAdvisor Honours Hyatt Regency Hong Kong, Tsim Sha Tsui with Certificate of Excellence and Hall of Fame
2018

Awards
 
The Hong Kong Council of Social Service Recognises Hyatt Regency Hong Kong, Tsim Sha Tsui as Caring Company
2017 / 2018