Homestyled Cantonese dishes at Hugo’s Kitchen

A seemingly unlikely spot for dai chow (big fry) dishes, Hugo’s Kitchen is housed in a nice air-cond restaurant in Aman Suria, but know that food is good, though at slightly higher than average prices. One of 3 brothers from the Cheow Sang Bak Kut Teh franchise, chef Hugo has come into his own, with tutelage under the famed chef HK William Kwok (Magic Wok/Regent) and rebranded the place as Hugo’s Kitchen. 

We had the signature poached chicken and rice, minced pork patty, bitter gourd with egg and grilled octopus, accompanied by rice.

Steamed pork patty was elevated with the inclusion of black dace fish (note to self: wanna try this at home). So simple but so much more depth to the taste. The poached chicken  was tender, moist, amped up by their in-house ginger sauce, paired with the chicken stock-infused rice.

While bitter gourd had a good ratio of egg to gourd, sliced very thinly. Octopus carried a slight smoky aroma – nothing fancy or unusual, but fresh and not too chewy. Personally, I felt this dish was pricey for something so basic. But octopus is generally expensive anyway.

The kitchen also has a number of other special dishes such as braised pork trotters, grouper fish head, prawn roll and deep fried ginger pork belly if you wanna explore further.

There are a few private rooms here too. We paid close to RM250 for our four dishes, rice and chinese tea.

Add: 2A-1, Jalan PJU 1/3a, Sunway Mas Commercial Center, Petaling Jaya, Selangor. Hp: 012-6096636