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
* Prices are in Hong Kong Dollars and subject to a 10% service charge
By adding modern touches to authentic Cantonese recipes, Chef de Cuisine Kwai-kai Lo is excited to introduce a range of “oyster-licious” creations from now until the end of April.
Relish the authentic Cantonese flavours by taking a bite of the tantalising starters. The sun-dried oyster bean curd roll with mushrooms revives one of the restaurant’s signature appetisers with a contemporary twist; while steamed oyster with vermicelli, raw garlic, fried garlic and black garlic delivers the freshness of the oyster with different layers of garlicky aroma.
For mains, delight in the pan-fried crispy sun-dried oyster with glutinous rice, in which the crispiness of the oyster is perfectly harmonised with the chewiness of the glutinous rice. Be amazed by another homemade creation, barbecued pork belly oyster roll with osmanthus honey sauce, and enjoy the layered flavours from the combination of juicy pork belly and briny oyster. Alternatively, diners may opt for the flavoursome sizzling oyster on iron plate with ginger and onion and baby oyster congee with minced pork, dried fish and crispy rice, which are equally appealing to the palate.
From February to April, Chin Chin Bar, one of Hong Kong’s Best Whisky Bars as selected by the 2018 RBHK Best Spirits Awards, is proud to present two bespoke cocktails as well as a flight featuring whiskies from Kilchoman, the only Scottish distillery with single malt produced entirely in Islay from barley to bottle.
The first cocktail, Hazy, is composed with the rich and sweet Kilchoman Machir Bay. The tropical fruit and honey notes harmonise with the sweet and tangy Korean yuzu tea added to the cocktail. Another irresistibly unique homemade cocktail, Pioneer, is made from Kilchoman Sanaig. Inspired by the red cherry and over-ripe plum flavours in the liquor, both Western and Chinese plums are mixed together to make the cocktail one of a kind.
True whisky aficionados may savour the Kilchoman Whisky Flight which consists of three whiskies, starting with Loch Gorm 2018 Edition which features heavy sherry notes and mouth-filling peat smoke; Port Cask Matured 2018 Edition that offers flavours of redcurrant jam and cinnamon with layers of citrus on the palate; and 100% Islay 8th Edition, known for being well-balanced with a long clean finish.
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.
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.