Celebrated for its rareness and subtlety in flavours, the blue prawn from the turquoise waters in New Caledonia takes centre stage at Hugo’s this spring, where the exquisite crustacean will be featured in a range of seafood dishes. From now until April 30, guests can relish the series of seafood dishes such as Cristal blue prawn cocktail with romaine salad, mango and Marie Rose sauce; marinated Cristal blue prawn with heirloom tomato, avruga caviar, Sichuan buttons and Spanish smoked olive oil; tomato consommé with Cristal blue prawn tortellini, squid ink and basil. The team at Hugo’s have also designed main courses featuring the beloved crustaceans, including Cristal blue prawn en papillote with asparagus, fennel, new potato, saffron and lemon butter, as well as flamed Cristal blue prawn with Noilly Prat, brandy, crustacean sauce and ratatouille. Guests can enjoy Hugo’s signature Gueridon service as chefs prepare the dishes tableside. Hugo’s blue prawn delicacies are available from now until end of April 2019.