Hyatt Regency Hong Kong Focus 
 
As the leaves transition from lively green to golden orange, the wild game season is on. Hugo’s is presenting a wide range of rich and complex flavours of game delicacies, ready to warm you up throughout the autumn and winter season. 

From now until January 31, 2019, guests can sample the unique cuts of game presented at Tsim Sha Tsui’s European restaurant. The game season menu begins with an aromatic French porcini foam soup with game praline, chives, and madeira port wine reduction, or venison tartare with sour marinated butternut squash, pumpkin seed, yellow beetroot, pomegranate and Williams pear, a refreshing starter blending multiple textures and rich morsels of chopped venison. 

Chef Josef of Hugo’s is presenting two main courses. Pumpkin seed-crusted red deer loin with Brussels sprouts, chestnuts, heirloom carrots, pine nuts and port wine jus adds a buttery crust on the deer loin, while red wine braised French hare leg with sautéed grey chanterelles, leeks, white cabbage, black truffle spätzle and braising jus pairs a touch of earth black truffles to the succulent hare and a mélange of seasonal vegetables.  

Hugo’s, Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong; +852 3721 7733