Treat your valentine to an exotic dinner to spark the romance on the Valentine’s Day. Richard Sawyer, head chef of Hugo’s, will present a five-course set dinner on 14 February priced at $1,988 for two persons, which includes each a glass of Champagne for lovers to celebrate the special day with fine European food, romantic live music and a perfect dinner setting.

Start the candle-lit dinner with the French Fine de Claire Oysters. This cold appetiser is a selection of quality oysters with Champagne, chervil and shallot dressing, topped with the caviar.

After the refreshing oysters, Chef Richard is glad to introduce the Beef and Mushroom Consommé. It is a clear beef stock flavoured and garnished with wild mushrooms and poached veal sweetbreads. The addition of seasonal chopped black truffle makes the consommé that much more enticing to your lover’s tastebuds.

The Roast Japanese Scallops with Pan-fried Foie Gras is another tantalising delicacy on the menu. The roasted scallops are succulent and fresh, while the pan-fried foie gras is tender with delicate flavour, leaving your taste buds tickled. This course is also complemented with a salad of homemade Barbarie duck ham, raw apple batons and apple puree.

For the main course, Chef Richard specially presents the Grilled Welsh Organic Angus Sirloin Steak to please your taste. The quality organic Angus sirloin from Rhug Estate in Wales is juicy inside with a grilled surface. This dish is also sided with home-made shellfish and herb tortellini and a red wine sauce.

To satisfy your craving for sweetness on this special occasion, savour the Hot Chocolate Fondant with Fresh Vanilla Cheesecake and Seasonal Berries. Using Valrhona 64% chocolate, this fondant brings you a sensational texture on the palate – the chocolate gently spills over to the plate when you cut it! The vanilla cheesecake topped with the red berries balances the sweetness of the chocolate, ensuring a perfect finale to the romantic dinner.