Hong Kong’s dining scene is due for a new social drinking and dining destination, and there is no better way to make merry than with a bottle of the finest champagne accompanied by plates topped with caviar. Opening this summer at The Pottinger in the heart of Central, HUSO is not shy to indulge in life’s finest pleasures, taking the name from one of the most widely-celebrated breeds of caviar-producing sturgeon. The first of its kind, HUSO boasts a thoughtful selection of champagnes and caviar, promising a voluptuary drinking and dining experience perfect for socialising.
Situated at the gateway between historic landmarks and trendy hotspots of Central’s most prestigious avenues, HUSO is the destination to indulge in luxurious drinking and dining desires, with a selective Champagne list and a lavish menu of seafood-rich French Mediterranean cuisine served in style fit for celebration, at a modest price point.
Served in generous portions, each dish is designed to share among groups of varying sizes, encouraging diners to celebrate togetherness. From delicate starters to extravagant sharing plates, each course is honest in presentation, highlighting fresh, quality ingredients of utmost luxury above everything else. Those seeking a trendy gastronomic experience can satisfy their most lavish cravings without breaking the bank, pleasing their eyes and palate at HUSO’s sophisticated and stylish space.
A feast for the eyes
Light interiors accented by contemporary art and ornaments decorate the ample space, giving it a graceful yet sensual French flair. The art adorning the walls was commissioned specifically for the project and custom-made by a local artist, Yannes Choi Ka Yan.
Yannes’ artwork celebrates the human form, sensually yet elegantly depicting female figures engaging with HUSO’s signature menu items, using her signature linear style. Each unique piece presented at HUSO is chic in its simplicity, providing customers with something visually stimulating as they enjoy their meal.
An expansive collection of the rarest champagne labels
As verifiable caviar and champagne specialists, it comes as no surprise that one of the unique features at HUSO is their champagne-centred drink menu, which comprises a selective curation of champagnes. Champagnes are a careful and varying balance of almost entirely just three types of grapes – the Chardonnay, Pinot Noir and Pinot Meunier – grown in a small 85,000 acres of fields in the Champagne region of Northeastern France, which account for over 99% of all grapes grown in the region.
Operated by dedicated champagne specialists, HUSO aims to bring France’s niche champagne culture to Hong Kong, giving diners access to a selection of labels that are rare in the market, while the team shares their knowledge on each label.
Champagne bottles to note include the Vilmart et Cie Grande Reserve Premier Cru Brut, which serves at a slightly warmer temperature than other Champagnes at between 10-15° giving rise to more intense secondary notes of biscuit, wheat, and melted butter that follow the fruity primary notes of pear and cherry; as well as the Maison Mumm RSRV Blanc de Noirs Grand Cru Vintage 2012, a rare and highly sought after label that isn’t released every year, with only 5 fields in the Champagne region able to grow Grand Cru and made with 100% Pinot Noir grapes from Montagne de Reims.
While forming a foundational knowledge of Champagnes, diners can discover their new favourite bottles, as the sommelier team guides them through the unique characteristics and tasting notes of each champagne, purposefully served in intentionally-selected glassware. The drinking experience at HUSO is personalised and educational, while also encouraging diners to celebrate togetherness over a glass of bubbles.
Generously caviar-rich French dishes at modest expense
In just as much detail and depth as HUSO’s sommelier team delves into their champagne labels, their caviar experts will also be able to educate guests on the selection of caviar available at HUSO. The black-coloured fish roes, which form in a variety of types, distinguished by their sizes from around 2 mm to 3.5 mm in diameter and discernible varying hues, have become a symbol of luxury across the world.
Caviars on offer are sourced from different regions to present guests with the opportunity to experience the wider variety of caviars. Caviar from France, Caviar Français, is known for its intense and pronounced fish-y flavour, while caviars sourced from other regions of the world have more distinct flavours of brine and much firmer textures, yet are lauded for their fantastically vibrant colouring. Guests of HUSO will certainly be leaving with a heightened understanding of caviar.
HUSO’s menu, while lavish and primed for celebratory occasions, is accommodating to the tastes of all. While specialising in fine champagnes and caviars – two comestibles most synonymous with luxury – HUSO shakes off the ‘fine-dining’ label with a laid-back atmosphere and a more modest price point to suit. Diners can expect an array of seafood-rich dishes featuring premium ingredients such as caviar, fresh oysters, and lobster, all to enjoy accessibly on their all-day a-la-carte menu.
Each aspect at HUSO is catered to the concept of indulgence, gratification, and conviviality, marking it as the ultimate destination for those seeking to celebrate life’s finest pleasures. Satisfy and stimulate your senses in this immersive and personalised dining experience, as you gather those closest to you in this sumptuous epicurean encounter.