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Bread basket
3 Recommended
Level2
12
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Farewell Dinner
2015-02-27 15902 views
Called up a few places and finally secured a table at Hugo's. Complimentary parking at level B3Caesar Salad was prepared table side. The chef was well trained and can't get salad any fresher than this. Nice and crunchy.Spätzle - is a German style pasta. It has a chewy texture and seems like it has been roasted or pan fried. Our server confirmed with the chef that these are hand made to the order. Something different from the other starch side dishes that well worth a try. The Iberico Pork Chop w
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Called up a few places and finally secured a table at Hugo's. Complimentary parking at level B3

Caesar Salad was prepared table side. The chef was well trained and can't get salad any fresher than this. Nice and crunchy.
Caesar Salad - prepared table side
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Making of Caesar Salad
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Caesar Salad
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Spätzle - is a German style pasta. It has a chewy texture and seems like it has been roasted or pan fried. Our server confirmed with the chef that these are hand made to the order. Something different from the other starch side dishes that well worth a try. 
Spätzle - German Style
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The Iberico Pork Chop was definitely cooked to perfection. The server recommended a pink inside texture. But I prefer mine well done. And well done it is! Still juicy and tender through out. Really nice!
Iberico Pork
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Last but not least, the chocolate dessert was presented in a cloud of dry ice. Perfect compliment to a hearty and flavourful meal. Best of all, it was on the house!
Special Chocolate Ice cream dessert
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Definitely a fun night with great food. Will be back to try their Oysters and Crepe Suzette.
Cleaned out
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Various Side dishes
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Bread basket
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Waiting Time
30 Minutes (Dine In)
Spending Per Head
$800 (Dinner)
Recommended Dishes
Caesar Salad - prepared table side
Making of Caesar Salad
Caesar Salad
Spätzle - German Style
Iberico Pork
Special Chocolate Ice cream dessert
Various Side dishes
Bread basket
  • Iberico Pork Chop
  • Caesar salad
Level3
32
9
Dinner At Hugo's
2013-07-26 2001 views
Hugo’s is a fine dining restaurant which specialises in European cuisine, and its interior design, with its wooden beams, chandeliers, displays of swords & shields and dimmed, candlelit lighting certainly gave off a distinctly European vibe. I felt like I was in the dining room of a German castle!One thing to note is that there is an open kitchen where you can watch the chefs prepare the dishes. Certain dishes are even prepared in front of your very eyes via a portable cooking station! Upon arri
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Hugo’s is a fine dining restaurant which specialises in European cuisine, and its interior design, with its wooden beams, chandeliers, displays of swords & shields and dimmed, candlelit lighting certainly gave off a distinctly European vibe. I felt like I was in the dining room of a German castle!
One thing to note is that there is an open kitchen where you can watch the chefs prepare the dishes. Certain dishes are even prepared in front of your very eyes via a portable cooking station! Upon arrival at the restaurant, we were presented with a delicious basket of breads- crispy garlic bread, a cheesy, chewy twist bread, and walnut and raisin buns. Served with salted butter, they were the perfect start to the meal.
I would just like to mention how good the service was- polite, attentive, plus they refilled the bread basket
Bread basket
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 I chose the 6-course Classic Set Menu for my dinner. First up were the Oysters Natural. To be completely honest, I’m not exactly a huge fan of oysters, especially raw ones, but these ones tasted fresh and sweet, with a firm texture. They were accompanied with lemon wedges and a garlic vinaigrette, and served atop ice shavings.
Oysters natural
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 Next up was the pan fried foie gras served with fig chutney, mesclun salad and sourdough toast. Many restaurants that offer foie gras often serve up a tiny sliver of liver (sorry, rhyme not intended) and charge ridiculous amounts of money for it. By comparison this slice of foie gras was quite substantial, with a crispy exterior and soft interior. The natural butteriness of the foie gras, served with the sweet, aromatic jam, bitter salad and chewy yet crunchy toast provided a whole range of interesting textures and flavours which blended exceptionally well together.
Pan-fried foie gras
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 Following on from the foie gras was the lobster bisque, consisting of cream and brandy scented soup with chunks of lobster meat. Served piping hot, the soup was exceptionally tasty- fragrant and creamy, but not too cloyingly filling, with a strong lobster flavour and a powerful, yet not overpowering infusion of brandy. However I do wish that there were a few more chunks of lobster in the soup, rather than just two tiny pieces. 
Lobster bisque
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Next up was a pan-fried scallop served with black truffle and creamed leeks. The dish was served on top of a bed of salt- I’m not sure if it was specifically for aesthetic purposes or if it was used in some way to prepare the dish, but the creamed leeks certainly had a mildly salty flavour to them. The scallop was pan-fried to perfection with a soft, flavourful texture, and its natural sweetness faired well with the leeks. On the other hand, I could not really taste any truffle at all but I don’t feel that the dish was compensated because of it.
pan-fried scallop with truffle and creamed leeks
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 The last savoury dish of the night was Steak au Poivre, served with sautéed new potatoes and Vichy carrots. Steak au Poivre is a French dish meaning “pepper steak”, traditionally a filet mignon, which is cooked with cracked peppercorns. The peppercorns created a crusty exterior around the tender, juicy meat and it was interesting to first bite into a crunchy, peppery layer which then led into a more subtle, natural meatiness of steak. Served with a rich red wine sauce and paired with buttery potatoes and pillow-soft carrots, this dish was certainly one of the highlights of the meal.
 
steak au poivre
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 For dessert, I had the pleasure of trying the Bombe Alaska, which consists of vanilla, chocolate and raspberry ice cream served in a meringue coating, which is then splashed with dark rum and flambéed. Watching the blue flames leaping all over the dessert was like a show in itself. Served with strawberries and blueberries, this dessert was deliciously sweet and fared well with the fragrant bitterness of the rum. I also really enjoy the sensation of hot and cold foods being combined together so this dessert was, to me, very nice indeed.
Bombe alaska
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 Finally, all diners at the restaurant were served with Chocolate Bon Bons, one of Hugo’s specialities. These are essentially cake-pop sized bites of vanilla ice cream dipped in hardened chocolate and served in a bowl containing dry ice- truly special and delectable.
Chocolate bon bons
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 All in all, I had an extremely enjoyable meal at Hugo’s. Of course, such food comes at a price, but considering the lovely surroundings, impeccable service and live music (we were serenaded by guitar) and culinary performances, I feel that you definitely got what you paid for.
Other Info. : 3 hours free parking for dinner
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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1 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2013-07-23
    Dining Method
    Dine In
    Spending Per Head
    $1000 (Dinner)
    Celebration
    Anniversary
    Recommended Dishes
    Pan-fried foie gras
    Chocolate bon bons