Marco Mehr has joined the culinary team at the Hyatt Regency Hong Kong, Tsim Sha Tsui in Kowloon as executive sous chef. A decorated competitor — he won the silver medal at the 39th WorldSkills Competition in 2007 and triumphed at the 2012 Swiss Culinary Cup — Mehr has crafted a seasonal autumn menu highlighting European game, available through the end of November.
The menu showcases a variety of thoughtfully composed dishes that balance rustic flavors with refined techniques. Starters include herb-marinated wild deer carpaccio finished with shaved Parmesan, an apple-raisin chutney and walnut vinaigrette that lend sweet and nutty contrast to the delicate meat. A silky chestnut velouté arrives enriched with truffle cream, cheese tortellini and a splash of aged Madeira for depth and warmth.
Main-course selections emphasize slow cooking and precise seasoning. A slow-braised roe deer stew is paired with spätzle, glazed apple, cranberries and ventrèche bacon, offering a comforting, savory-sweet combination. For a bolder profile, coffee-rubbed Scottish venison loin is served with herb-and-bread dumpling, savoy cabbage, pumpkin and a natural venison jus that underscores the meat’s earthy character.
Another highlight features seared wild roe deer medallions accompanied by curd pizokel, Brussels sprouts, braised red cabbage, chestnuts and an orange-scented game jus, which brings brightness to the rich game flavors. Each dish is crafted to showcase seasonal ingredients and the nuanced flavors of European game, combining traditional accompaniments with contemporary presentation.
Available through late November, the autumn game menu at Hyatt Regency Hong Kong, Tsim Sha Tsui reflects Marco Mehr’s competitive pedigree and commitment to ingredient-driven cooking, offering guests an opportunity to experience thoughtfully executed seasonal fare in the heart of Kowloon.