Germans have always been fond of white asparagus, the “edible ivory”, despite its short harvesting period in spring. By matching this seasonal vegetable with Spanish lamb, Hugo’s German Executive Sous Chef Josef Gallenberger brings the taste of his hometown to Hong Kong diners from May to June.
Chef Josef thoughtfully uses two kinds of refined-quality lamb to match with the white asparagus and create a range of European-style dishes. The marinated German white asparagus with Iberico lamb chips is a must-try starter, which offers a perfectly harmonised texture in one bite. Alternatively, opt for the bite-sized marinated Iberico lamb belly tapas combination or the rich and hearty white asparagus foam soup with tortellini, Manchego lamb, foie gras and pine nuts to awaken your taste buds.
For mains, sample the grilled Iberico lamb rack with crispy asparagus to get a genuine taste of the uncommon Iberico lamb. Meat lovers are recommended to try the whole Manchego milk-fed lamb shank a la Bourguignonne with white asparagus, prepared in the traditional French style and served table-side.