122
19
4
港鐵尖沙咀/尖東站 N2 出口, 步行約1分鐘
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電話號碼
37217733
開飯介紹
希戈餐廳是一家提供傳統歐陸菜的高級食府，以一位愛以美酒珍饈宴客的巴伐利亞籍小說人物Hugo Ludwig Wilhelm von Gluckenstein命名。餐廳歡迎私人宴會聚餐，特設廚師晚宴(Chef’s Table)，於12人貴賓廳享用。
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特色
浪漫情調
慶祝紀念日
營業時間
今日營業
12:00 - 14:30
18:30 - 23:00
星期一至六
12:00 - 14:30
18:30 - 23:00
星期日
12:00 - 15:00
18:30 - 23:00
有關獎賞計劃
優惠
食家推介
相關文章
為慶祝好友生日，千挑萬選不同類型的餐廳想起了另一位foodie曾推介的Hugo’s ，收藏已久終於有機會來一試經Openrice訂座指定套餐還有8折！這次我們點了6-course Classic Set Menu。食物: 5/5整體滿意▪️麵包有蒜蓉包、洋蔥包及法包共3款有加熱過，味道很好！吃完還可以再加！▪️生蠔來自法國的生蠔，體積雖不算大，但每人有3隻足以過口癮入口有海水咸味，一咬到帶子，鮮甜味立即充滿口腔加上特製乾蔥紅酒醋，酸味更突顯生蠔鮮味!▪️龍蝦湯由大廚於席前即場烹調，極具視覺效果一開始用牛油起鍋，整間餐廳都充滿牛油香！一放酒就起大火超級吸睛！龍蝦湯最怕會太咸或太膩，喝完太飽就吃不了後面的主菜Hugo’s龍蝦湯味道和濃度都恰到好處！有鮮味但不會太重，酒的份量亦適中，令湯不會有苦味。▪️香煎鵝肝平日吃鵝肝，一上桌整個碟面已浮起一層油、吃著容易膩。Hugo’s 鵝肝外層完全沒有這問題口感反而很Creamy、香而不膩，吃著挺舒服份量也頗大。伴碟砵酒汁微酸，開胃但不喧賓奪主。▪️香煎加拿大帶子相對其他菜式，這碟帶子顯得較為失色份量大，肉質較挺實(不知道是因為過熟還是屬帶子原來質感) ，味道帶點鮮甜但未見突出。伴碟黑松露忌廉汁也突顯不到黑松露味道。▪️熱情果雪葩吃完第一道主菜後，有清新的熱情果味雪葩讓你清清喉嚨，非常細心▪️法式黑胡椒牛柳牛柳厚身、牛味濃，肉質非常軟滑，容易咀嚼。面層佈滿黑胡椒，味道十分突岀，帶點微辣。▪️檸檬疏乎厘疏乎厘有水準焗到十分挺身，中間不會空心，非常實在！檸檬味清新不膩疏乎厘雖原來已帶香味及甜味，也可嚐嚐伴碟的香金萬利橙酒汁及朱古力干邑汁。▪️脆皮朱古力雪糕球一上桌，我們都被乾冰營造的”仙氣”吸引了目光這款甜品適合打卡！待應亦相當有禮貌，上菜速度適中，環境也頗浪漫適合來慶生
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Went for a nice lunch on a Friday at Hyatt Regency's Hugo. We made a reservation and was seated at one of their large booth tables.3-Course Lunch MenuThe menu changes day to day, but I believe is a similar repertoire of dishes. Most people around us ordered the Roast Beef or the Lobster. As we aren't high rollers (lol), we picked out other menu items. For starters, there is the option to choose from the H'ors d'Oeuvres Trolley or Soup of the Day (it was cauliflower on this day).Each table is served a warm bread basket with softened butter. There were 3 variations of bread and I liked them all! 😋Selection from H'ors d'Oeuvres TrolleyWe both chose the Trolley option as it looked more fun! The staff physically wheels a trolley full of starters and you get to choose what you want from the cart. The waiter left all this extra room on my plate because I think she anticipated that I would choose more meat options, which I didn't in the end. The things I chose included a devilled egg, potato salad, beetroot salad, crab leg, mixed beans, salad veg and sardines. The standouts were the potato and beetroot salad, both were really flavourful and cooked beautifully. My only comment was that the staff went through the options on the trolley so quickly (and a bit rudely) that I couldn't catch what she was saying at all, I chose based on what I saw visually. 65C Organic Egg, Pearl Barley, Burrata Cheese, Vegetables $395This sounded really good to me on paper, so I went for this option. I enjoyed it, the barley had a good bite to it and was nicely creamy, the egg had a lovely consistency, and I really appreciate the prep work done on the vegetables. I think it could've used a touch of salt (as burrata isn't a very flavourful cheese) and I topped it with black pepper from the table. Braised Atlantic Octopus, Grilled Asparagus, Bell Pepper Ragout, Basil Cream Cheese Tortellini $435I thought this dish was really tasty! The octopus was cooked well, I liked the brightness from the bell pepper and the tortellini was good too. Selection from the Dessert TrolleySimilar to the starters, the dessert was also served table-side via a trolley. The waiter approached our table and asked what we wanted, to which we replied that we wanted to try one of each. However, another waiter came by and rudely explained to us that we couldn't do that and had to only choose 2 pastries per person. This wasn't made clear to us from the beginning. We ended up choosing the Mille-Feuille, Apple Mouse, Salted Dark Chocolate Caramel Tart and a Chestnut Pastry. We didn't actually choose the chestnut pastry, the first waiter had already put it on the plate before the second approached us and left it there, she just asked what else we wanted. I think I'm only bitter about that because the chestnut one was our least favourite (it was in a soggy pastry case and didn't really taste like much). The others were actually pretty tasty! 😍Our favourite was the salted dark chocolate tart, it was rich and had a caramel layer in the middle, but the salt really balances the sweetness out. The Mille-Feuille was nice and flaky, the apple mouse had a great apple flavour and soft texture. To be honest, for the price I was paying for this meal, the service was really lacking. The dessert plate (pictured above) was accidentally smeared from the beginning with the apple mouse, so when the plate was given to us, it looked quite unappealing. An offer to change to a clean plate would've been nice. The staff could've been a bit friendlier (esp when explaining the trolley items to us, I get that there's a lot to go through, but this is the format of the dining experience?), they seemed like they were in a bad mood and the service overall felt really rushed🥺Overall, decent food and quality ingredients, but not sure I would pay that much for the whole experience again☹️
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星期六一checkin就去hugo食個lunch,貪佢有staycation 有$1000voucher可以用，第二次黎hugo食lunch,食lunch價錢比較親民，今次黎慶祝結婚週年，特別有回憶。一早book定枱所以一黎就比張大園枱我們，想講今次個麵包有唔同，有個酥皮個個好好味，有亮點，黎hugo一定要食手推車沙律，我都係例牌全部要，有蟹腳都唔馬夫，主菜我叫八瓜魚-普通無驚喜，老公叫左油鴨-都正常因爲平時少食又唔會自己煮的野，食完主菜其實都飽左七成，但點都要食埋甜品。
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疫情下不能出外，祇可在香港遊走，慶幸的是香港這個獨特地方，全世界大部份的食品都能試到，今次的Hugo's 就是法國菜的表表者。餐廳在凱悅酒店L層，進門有個歐洲武士的打卡位，不錯，入內樓底高，氣氛高雅，入坐的檯設計獨特，lunch set由$4xx～$6xx，3 course，牛肉要預訂，頭盤我選了沙律，原來是一架大手推車，裡面有18種東西可選，超讚，主菜美國牛肉很美味，同伴的油封鴨腿也十分出色。甜品水果也是用手推車送來，有20種以上的選擇。餐廳有信用卡優惠，我覺得很超值。
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原來Hugo’s已經在尖沙咀有五十一年的歷史, 比我還要年長, 在以前當代法式Fine Dining還沒興起的年代, Hugo’s代表著傳統的高貴西餐, 從一進門口的裝甲騎士銅像, 就可以見到其歲月的洗禮. 上菜時閃亮的銀色餐車, 也是經典但愈來愈罕見的Icons.說是一個三道菜的Set Lunch, 份量很大, 所以也真的夠飽. 前菜的待應在沙律餐車上準備的綜合頭盤, 沙律, 蟹腳, 芝士和火腿缺一不可. 待應的鋪法比我們平時在吃Buffet時鋪食物的做法專業得多. Mozzarella Cheese, 蟹腳和肉批處理得不錯, 但沙律的菜葉不夠新鲜, 帶些黑點, 而火腿帶點羶, 質素比較參差, 反而另外單點的White Pearl生蠔, 比沙律菜葉新鮮得多, 海水味十足之餘, 咬下去也夠清爽, 是簡單但高質的菜式.主菜對我來說, 最重要當然是由外型典雅的銀色餐車, 切下來的Prime Rib. 同樣的Yorkshire Pudding, 很自然和Lawry’s比較, 比後者更好的是肉質更腍, 脂肉分佈更平均, 汁料和配菜兩者表現差不多, 份量則和後者的California Cut也是差不多. 另一道主菜點了龍蝦二食, Grilled的那半條火候控制得宜, 肉質彈牙而用上Herb Butter就是吃其新鮮的海洋咸鮮味; 另一種做法是vol-au-vent, 也就是法式酥皮盒, 略嫌其Truffle Cream Sauce下得重手一點, 蓋過了龍蝦的鮮味. 不過酥皮的層次和鬆脆表現的不錯, 所以用上酥皮的甜品, 如拿破崙及蘋果批也很不錯. 至於香港做得最好的vol-au-vent, 我想暫時還是Epure吧!
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