In the coming days and weeks, we’ll be giving our readers an inside look at all things Hyatt Food & Beverage. From the 500-plus Hyatt restaurants operated around the world, to the thousands of weddings, parties and banquets catered at Hyatt hotels each year, to the celebrated chefs and signature recipes that are cooked and served in Hyatt kitchens across the globe—we’ll be sharing great stories and interesting information that will give you a better sense of the values that define Hyatt Food & Beverage.

What better way to kick off our Hyatt Food & Beverage series then with a feature on the restaurant that has been around the longest internationally at Hyatt’s very first hotel outside the U.S.?

The year was 1969 when Hugo’s at the first Hyatt Regency Hong Kong opened its doors to the public—the year that Richard Nixon became president, Neil Armstrong landed on the moon and The Beatles released Abbey Road. Upon opening, Hugo’s became an instant hit—earning a reputation as the finest Western dining room in Hong Kong frequented by countless celebrities, members of royalty and a loyal, local clientele. In fact, Hyatt’s Hong Kong-based legal counsel, Gordon Chan, celebrated his 4th birthday at Hugo’s and has been returning ever since (see below for a picture of Gordon Chan’s 4th birthday party).

Since then, the former Hyatt Regency Hong Kong has undergone major renovations, and in 2009, the hotel reopened as Hyatt Regency Hong Kong, Tsim Sha Tsui with a new and improved Hugo’s located on the hotel’s lobby level. While the new restaurant adorns a brighter overall ambience with new floor-to-ceiling windows and a high-pitched beamed ceiling complete with gold metal leaf finishing, it still retains much of the old spirit and classic qualities that guests have come to love and adore. They will instantly recognize the heavy pine doors reclaimed from the original Hugo’s, as well as the ornate mirrors, chandeliers, Ming vases, shield plaques and Hugo’s famous metal suit of armour.

One thing that is sure to impress both old and new patrons is the cuisine. Hugo’s will keep in tradition with tableside preparation, creating mouth-watering dishes like Caesar Salad, Lobster Bisque, Steak Tartare, Prawns Flambe, Cherries Jubilee, Bombe Alaska and the delicious return of Hugo’s Chocolate Bonbons—ice-cream filled chocolate spheres, served with a theatrical flourish from a bowl of billowing dry ice. Guests can also expect to see a familiar face when they dine at Hugo’s. Paul Lau, who started at Hugo’s as a junior waiter and has been with the restaurant for almost three decades, will reclaim his position as Hugo’s general manager.

While the new and improved Hugo’s offers great improvement, the hotel and restaurant staff want to remind everyone that it is really meant to carry on the legacy of the original Hugo’s: simple, classic European food cooked to perfection with the best available ingredients, coupled with the ultimate in humble, respectful service.

Stay tuned throughout the coming weeks as we continue to share stories to show what Hyatt Food & Beverage is all about.