Hugo’s celebrates this holiday season with a festive menu full of indulgent eats, ranging from juicy prime rib, to succulent baked lobster, to a fairyland of mouth-watering desserts. A highlight of the menu centres around game delicacies – in particular, venison – fully utilising Executive Sous Chef Marco Mehr’s extensive knowledge of game meat.
Using the finest cuts of European roe deer, the meat is robust in flavour yet devoid of any gaminess and incredibly tender. We thought the cocoa rub and sweet tangerine jus that accompanied the deer further enhanced the rich flavour of the meat. Winter has never been a great season for Bambi, but it is certainly a good one for the taste buds.
The festive three-course set lunch comes with a Rolodex of antipasti and an equally bountiful display of desserts. Mains vary from pasta and seafood to hearty steaks. The lunch is priced between $385 and $540 depending on the dishes chosen. There’s also a Sunday brunch priced at $738 in a similar format, with free-flow champagne for an additional $298.
Lobby, Hyatt Regency Hong Kong, 18 Hanoi Road, TST, 3721 7733, hongkong.tsimshatsui@hyatt.com
