Hugo's Focus

From now until the end of April, Hugo’s of Hyatt Regency Hong Kong, Tsim Sha Tsui is launching a new showcase of Bavarian dishes, prepared with traditional recipes and contemporary interpretations by executive sous chef Josef Gallenberger.

Growing up in the capital of the German state of Bavaria, Munich, Gallenberger’s collection of Bavarian dishes include starters such as ‘Schwarzreuter’ (smoked European char with char caviar, horseradish, apple, cucumber, herb salad and ground pink pepper) and ‘Rindskraftsuppe’ (double-boiled beef broth with liver dumpling, chives, carrot, celery root and sherry). Other Bavarian-inspired courses include ‘G’schmorte Rinderbackerl und Kaninchen Ruecken’(port wine braised beef cheek and slow-cooked rabbit saddle with red cabbage, fig, carrot, mustard seeds and fried bread dumpling) and  ‘Taub’n Stelzn und Kalbs Bries’ (honey-glazed pigeon leg and slow-cooked veal sweetbread with beetroot, Brussels sprouts, radish, and crêpes), as well as ‘Kaiserschmarrn’, a golden brown pancake which is cooked with almond, raisin, apple, plum, shredded and served with vanilla ice cream, as desserts.

Hugo’s, Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2311 1234