希戈餐廳

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難得老公有補假，上週一請了假與他一同食飯、行街、睇戲，當時*只週一至週五供應午餐的HUGO's成為首選目標。由K11搭電梯上到4/F酒店大堂，一出去就見到Cafe Hyatt的吸引甜品陣，令甜魔不得不大口吸氣，冷靜情緒，繼而轉向正確的深棕色木製大門。在專業有禮侍者帶領下，二人先後經過"welcome"武士像，及入口處燦爛迷人的太陽花，再進入古典優雅華麗的餐廳內。途中無論是瑰麗堂煌VIP房、寬落大氣雲石檯、新鮮原桶食物素材、還是希戈鐵甲及劍等佈置，都深深吸引二人目光。據悉店內裝潢是刻意保留了1969年開業的前凱悅酒店舊店之佈置，未見識過舊店風采的我，今可透過新店追溯昔日的經典與繁華，感覺十分特別。　是日被安排就坐窗邊半圓沙發位，感覺十分闊落舒適；細心留意偌大餐檯上的精緻銀餐具，全都是法國殿堂級品牌Christofle的出品，氣質當然不凡。打開午市餐牌，平日三道菜午餐定價只是$275，以此等環境、格調來計算是相當物超所值。與老公揀了心水菜式後，侍者很快就送來餐前麵包籃，內容共有三款，當中較好吃是其貌不詳的黑圓合桃提子包，老公共吞了兩個有多。來到頭盤環節，二人都棄特色沙律(是日為油浸鴨肉沙律

港島區的餐廳選擇何其多，不同檔次的各國美食，米芝蓮星級餐廳都應有盡有。作為一位懶惰又饞嘴的「港島人」，除非有特別吸引的目標食店，不然我是很少到港島區以外「覓食」的。其實，早已久仰Hugo’s餐廳的大名，卻因為港島區的好吃餐廳實在太多，以致延至昨天才來一試。Hugo’s餐廳早於一九六九年已經開業，是當時香港少有的高級餐廳，早已成為政要、名流、歌星、明星的「名人飯堂」。餐廳曾因酒店拆卸重建，於2005年停業，直至今年年初才重開。說到Hugo’s的經典招牌菜，當然要數它的「龍蝦湯」、「黑椒牛柳」和「火焰大蝦」。不說不知，原來Hugo’s在四十年前，已供應「他他生牛肉」，在當時來說，可謂大膽創新。另外，據聞這裏的「魔鬼咖啡」也很有名。所謂「魔鬼咖啡」，其實是一款用多種包括丁香、肉桂、檸檬皮、砂糖、橙皮卷等材料，在客人面前現煮的精品咖啡，可能因為香味太過誘人，故索性取名「魔鬼咖啡」(關於咖啡的命名，有待大家查證啦! 謝謝!)。本身不吃牛肉，喝咖啡又會失眠，所以無緣一試Hugo’s的兩款「名物」。既然餐廳有午市套餐供應，懶人如我當然從套餐入手。Hugo’s的午市套餐只在星期一至五供應(餐廳週末只做

It's my first visit to Hugo. Didn't know how good they were before but my overall experience is excellent. I ordered a 6 course dinner (1st page of manual) with wine pairing. Girlfriend ordered a different 6 course dinner (2nd page of manual).1stMe: shrimp, crab, avocado, mangoGF: salad, freshly made in front of us2ndMe: bake oyster, fresh oyster, oyster in vinegarGF: 田螺3rdMe: SalmonGF: 龍蝦湯4thMe:Sea bassGF: Sea bass5thMe:牛仔肉 with 大蝦GF: Steak6thMe: CrepeGF: Chocolate Souflee Dessert: Ice cream

We went there at night, 5 persons in total. Extremely disappointed in the food. Food quality been dropped a lot! The started drink was good (Not champang, but a cocktail). The bread was nice, the side dish was not bad . The bake potato come and the Steak was awesome. However, that's it. We have ordered few appertize to start out and it started to screw up from there. And server order as following too: Person A (Me): Escargot, 1/2 Cesar Salad, Lobster Bisque, Pork Chop, Cream Brulee. Person

The re-opening of Hugo's surely got many of the regulars back at the Old Hyatt excited. I was one of them. I decided to book a table to celebrate Father's Day. The ambience was great as it mirrored many of the characteristics of the old location with an exception of the open kitchen - which I thought was a great touch. The food was okay, but not as amazing as before. We were very upset when the whole rack of roast beef was "sold out" to a private party. 5 star hotels (or they claim they are) rar

首先申報, 舊hugo's我從未到過, 所以, 對此"老店"並無情意結.對於從新再開嘅hugo's, 之前睇食評見好壞參半. 唔好嘅原因, 好多都係因為覺得新舊對比下有一種新不如舊嘅感覺.是晚係第2次到此"老店"用餐. 第一次嘅用餐回憶感覺良好, 所以總想再嚟一次. 無耐呢間餐廳每星期五及公眾假期前夕都異常難book位. 是夜我亦早於3星期前訂座.我地坐嘅係圓形台, 半圓形嘅sofa出入有點困難, 但係, 坐下後卻能夠同心愛嘅人(sorry, 有點嘔心)更親蜜地享用美食. 所以, 我還是選了此等坐位.年輕的waiters有禮, 但略嫌有點流於表面, 並未能讓人有一種"賓至如歸"嘅感覺. 因為我同bf都唔飲酒, 當告知waiters時什至有點被鄙視嘅感覺. 不過始終, 我係嚟食嘢, 如果service唔太差而啲嘢又好食嘅話, 我都係一定會再嚟其貌不揚嘅麵包, 但係非常好食. 特別其中一個合桃堤子包, 連我一向唔食堤子乾嘅人都幹掉一個!法國火腿伴melon. melon好甜. 不過hams始終都係愛食西班牙的多一點.法式焗田螺. 一上菜, wa, 10個香, 好有一種唔打得都睇得嘅感覺!

重回開飯的第一篇, 選擇寫HUGO'S, 因在小妹心中它有無可取代的位置話說HUGO'S賣的是歐陸菜, 較諸現今流行的意菜是沒有那麼"潮", 也或不及法菜的精緻, 但就是踏實不花巧, 講究材料及基本工, 故而襟興. 它的Roasted US Prime Rib當年可說是全港做得最好的. 要知道燒牛肉不同於一般餐廳出售的牛扒, 完全是兩回事. 要吃質素好的牛扒在香港並非難事, 加上生熟程度控制恰當便可 (雖然大部份餐廳連這個也做不好) 但燒牛肉則是需時慢煮烹調的, 加上HUGO'S餚製的配汁, 放諸今時今日的香港也是無出其右. 其他經典菜如龍蝦湯, 時令野味, Classic crepes suzettes Grand Marnier 亦有水準... 只是重開後一切能否保持?2次lunch + 1次dinner下來的答案恐怕是叫人有點失望了. 龍蝦湯及牛肉他他力保不失, 主菜的黑胡椒牛柳則普普通通, menu上的新items亦太行貨無驚喜(三文魚?和牛?不如俾番games 我好過) 大件事的是燒牛肉走樣了!! 要具體說明點走樣大抵就是以前叫WELL-DONE 都好好食唔覺鞋口有渣, 但依

we tried fine dining before, this time we take lunch.3 set lunch from $275entree: choice from trolley (18 choice), seafood & salad is fresh, salam and ham taste good, and also nice presentation from silver trolley.Main course: we took veal liver and lamp, excellent quality .Dessert: choice from dessert trolley, cake, apple pie, fresh fruit.......Services: ExcellentEnvironment: Excellentrecommend: change to Australia angus beef only cost $375, try next time.so far $275+10% is super worth and exc

I've been waiting for Hugo's to re-open ever since the old Hyatt closed down. I've heard a lot of rumors about Hugo's re-opening....end up with only disappointments. Finally it is really back today It was opened on Jan 23 or so, I forgot...However, I went to South Africa so I couldn't try it until I was back. I've made a reservation right before I left for S.A. and throughout the trip, I was all excited about coming back to HK to dine in Hugo's.Before trying it, I was a bit worried that the qua

食神近期可算口福不淺， 繼 Whisk、 French Windows 和 Cafe Gray Deluxe 之後， 這夜又來到重開的 Hugo。餐廳的佈置以古代堡壘作藍本， 跟當年舊凱悅的 Hugo 有七成相似， 餐牌更有九成像樣。 前菜 - 招牌干邑龍蝦湯前菜當然首選招牌菜干邑龍蝦湯， 跟其他 signature dish 如 caesar salad、 火焰大蝦等一樣， 廚師會在堂前烹調食物， 令食物在最新鮮的狀況下送到食客枱上。 這道龍蝦湯果然濃郁， 絕對值得推介。 前菜 - 煎鵝肝這是另一道鎮店之寶。 是夜的煎鵝肝卻看似欠缺了些火候， 兩面未有完全煎至金黃， 伴着也只有丁點兒的草莓汁。 但鵝肝勝在厚切， 入口時感到極富鵝肝香味而且不太油膩， 非常滋味。 主菜 - 芥末蒜蓉香草焗羊架接着是主菜焗羊架。 一般食肆會將芥末、薄荷等醬汁分別上， 但 Hugo 選擇將芥末、蒜蓉、香草、薄荷醬掏在羊架上方才烤焗， 這個烹調法令肉質更富層次感。 主菜 - 火焰大蝦是夜餐廳沒有龍蝦供應， 食神唯有點了第二選擇的火焰大蝦。 燒大蝦由廚師在堂前烹調， 加入一個濃縮了的龍蝦汁， 大蝦鮮甜但醬汁略嫌

"終於番來囉！真係有啲掛住"kur"！"由去年的年尾話回歸，都要等到2010年情人節前三個星期先從新就位，都好嘅，係繁忙嘅節日前,做吓Warm up，到時流暢啲，口碑又好啲…重新裝修嘅Hugo's跟從前一樣親切，就像堡壘內用餐，樓底偏高，因它很多菜餚內都加酒入餞，亦會在你用餐桌前表現，所以空間係好重要。但似乎今晚除了餐廳"Icon"可以秉承從前淡定作風之外，其他都來去得有點衝忙，有點壓迫！熱菜,熱湯，一不留神，亦可大可,敬請多加留意。到來晚膳,理應不趕時間,我們只想好好享受.這晚跟Honey來,最近工作壓力大,但一杯送上的Welcome Champagne將他也放輕鬆了,服務員又親切...開始點菜,一本Embossed 有 "Hugo's"的皮制外套Menu,播開第一頁就簡單及已重點介紹Hugo's的來龍去脈.Warm Bread - 開始這晚的序幕,感覺誠意.我們挑選了:Hot Foie Gras $235 - Shared!圖片只是半份. 香!Lobster Bisque $140 - Signature Soup! 我最愛,但這晚絡嫌失色,不知是否先前的Pan Fried Foi

This is one of my favorite restaurants. Tried that a few year ago at old Hyatt Hotel. Heard that it opens at the New Hyatt near K11. It only serves lunch from Mon to Fri. When I got there, it's nearly full house. I have always missed the Appetizer trolley. As usual, the appetizers are great; however, the mango is a bit sour. Probably it's not the season for mango?? My husband loves the sadines. Maincourse, we have ordered Angus Beef which was juicy and tender. Ordered two glasses of wine which w