Newly appointed executive sous chef Lewis Scarfe introduces new creations at Hugo’s

Hyatt Regency Hong Kong, Tsim Sha Tsui proudly welcomes Lewis Scarfe as executive sous chef of Hugo’s, the hotel’s storied European restaurant where tradition and timelessness meet.

A native of London, Scarfe brings more than 17 years of international experience spanning luxury hotels and award-winning fine dining restaurants. He began his career in 2008 as a commis chef in England, later sharpening his skills in acclaimed kitchens across Hungary, Qatar and China. Most recently, he helmed the culinary team as chef de cuisine at a five-star hotel in Shanghai.

Grounded in the classic traditions of European cuisine, Scarfe champions authenticity, quality ingredients and time-honoured techniques. His London upbringing, at the crossroads of British culinary heritage and cosmopolitan influences, shaped his appreciation for both tradition and innovation. Travel and cultural exploration have deepened this perspective, inspiring a style that is globally aware yet faithful to the roots of European gastronomy.

At Hugo’s, Scarfe introduces new à la carte creations that pay homage to the classics while elevating them with refined execution and modern flair, a continuation of the restaurant’s legacy as one of Hong Kong’s most enduring dining destinations.

Tournedos Rossini (Photo: courtesy of Hugo’s)

Baked Atlantic cod (Photo: courtesy of Hugo’s)

For an indulgent beginning, pan-seared foie gras arrives with vanilla-poached pear on toasted brioche, a delicate play of sweetness, richness and texture in the grand French tradition. Alternatively, the king crab and lobster cocktail layers juicy king crab, sustainable Boston lobster and quail egg crowned with caviar, a modern flourish on a timeless classic.

Hugo’s signatures continue with the Tournedos Rossini, beef tenderloin and foie gras atop a crisp crouton, finished with velvety Périgueux sauce and black truffle. From the Welsh pastures comes roasted Rhug Estate lamb rack, prized for its sweetness and tenderness, paired with black garlic purée, braised cabbage and rosemary lamb jus, a dish that nods to Chef Lewis’s British roots. French tradition, meanwhile, finds voice in roasted whole pigeon with foie gras, smoked bacon, mushrooms, truffle and a splash of sherry.

Seafood lovers will find comfort in baked Atlantic cod with braised leeks, potato terrine and caviar, enriched by a creamy clam chowder, British warmth meeting continental finesse. Poultry is reimagined with roasted corn-fed French chicken breast, served with truffle mousse, morels, asparagus and a rich jus gras, a humble classic elevated with depth and sophistication.

At Hugo’s, Scarfe blends tradition with thoughtful refinement, presenting a menu that celebrates provenance, heritage and artistry in equal measure.