Hugo's KL: New Menu ft. Gourmet Burgers and Gin & Tonic

If you're a burger lover, chances are you'll love Hugo's KL new menu launched earlier this month. Located on the ground floor of Ramada Suites by Wyndham KLCC, the restaurant's new menu features a mix of Western classics and Malaysian favourites.

Gourmet burgers, made in-house with freshly ground premium Australian beef, take the spotlight on the new menu. As part of a burger challenge, The Hugo’s KL kitchen team submitted original burger ideas that would satisfy serious burger lovers.

“The burger competition showcased the team’s creativity in the kitchen, and the Ultimate Beef Burger and the SwisShroom Burger are highlights of the new menu. During the challenge both burgers scored extremely well on presentation, ingredients, and most importantly, taste,” said Rajesh Daswani, Hugo’s KL’s General Manager.

We have to agree - both the Ultimate Beef Burger (RM28) and SwisShroom Burger (RM28) were impressive in terms of taste and size. The beef patty was thick and juicy (cooked medium), sandwiched between lettuce, tomato, onion, cheddar and more. The Ultimate Beef Burger also comes with beef bolognese sauce, spicy garlic mayo and crispy onion rings. Meanwhile, the SwisShroom Burger comes with sauteed mushrooms, which added an extra earthy flavour to the burger. All burgers are served with fries.

Also new is the Kid's Menu to cater for the young ones. On the Kid's Menu, you will find chicken or beef sliders, chicken nuggets, penne pasta, fish and chips, margherita pizza and cheese & tomato sandwich. All kids meal are priced at RM20 each and come with fries and fruit juice.

Beef sliders, perfect size for the little ones!

Some of the old favourites remain on the menu, such as the Malaysian specialties, nasi lemak and char koay teow, chicken rendang pizza, grilled Norwegian salmon and more.

Spaghetti aglio olio with prawns (RM30)

Fried calamari (RM20) and Roku Suntory Japanese Gin (RM40)

The drinks list has also been updated with new French, Italian, and Australian wines, and a focus on the classic Gin & Tonic. Perfect for Kuala Lumpur’s tropical climate, Hugo’s KL features six gins including Bombay Sapphire, Roku Japanese Gin, and Botanist Islay Dry Gin. “To complement each, a selection of signature garnishes is presented to guests separately which can be added to their G&T as they see fit,” said Daswani.

For dessert, indulge in the rich American-style cheesecake (RM24) or chocolate fudge cake (RM24).

The restaurant’s set lunch menu and Indian cuisine set menu will remain as special items, while Hugo’s KL’s Happy Hour, Blues & BBQ Sunday, and Sunday Beers promotions continue to run as normal.


Check out our previous review of Hugo's KL here.

Click here for the full menu.


Opening hours: 10.30am to 10pm.

Location: Hugo’s KL, Ground floor, Ramada Suites by Wyndham KLCC,  1 Lorong Ceylon, Bukit Ceylon, Kuala Lumpur.

Nearest MRT: Bukit Bintang (500m).

Tel: 03-2386 9288


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Skillet at 163: New Look, New Autumn / Winter 2019 Menu

Skillet at 163 is back with a BANG - after undergoing a six week refurbishment, the modern European restaurant and bar is now sporting a gorgeous new look, just in time to roll out their delightful Autumn/Winter 2019 menu.

One of the main new features of the restaurant is the stunning glasshouse. The ingenious team at Skillet have cleverly repurposed the now-defunct al fresco smoking area into an intimate dining area suitable for leisurely lunch, cosy events or private dining.

Christmas is in the air, with the restaurant decked in festive splendor. Alex Cheah, one of the owners of Skillet at 163, explains that with every changing season, the restaurant would be decorated accordingly to give diners the ultimate seasonal dining experience.

Dining at Skillet has always been a joy for me; with every new menu, Chef Raymond Tham introduces new flavours, often injecting them with his unique interpretations. In the Autumn/Winter 2019 menu, there is a clear focus on seasonal ingredients such as cep mushrooms, apples, pomegranates, pumpkin, celery, cranberries, beetroot and more. Regional specialties from Europe will also be highlighted. For lunch, there will be a 2 or 3-course set lunch (priced at RM55 and RM70 respectively) while for dinner, guests can choose either the 3-course menu (RM128) or the 7-course degustation menu (RM400).

To start, we were served a duo of light bites - the Potato Salad with ikura and Bidor duck prosciutto tart. For the potato salad, Russet potato is salt-baked and dressed with creme fraiche and chives for a light finish. The ikura (salmon roe) topping gives it an umami burst. The Bidor duck prosciutto is something quite special - local duck sourced from Bidor, Perak is cured for 150 days in-house, thinly sliced and served with chargrilled endives, walnut croquant, orange marmalade and pomegranate in a light, crisp tart case. To complete this, a couple of drops of the delightfully fruity, rich 25-year old aged balsamic from renowned Giuseppe Giusti is added to the prosciutto.

Mocktail: orange with roselle tea

Next is the Lobster, an absolutely flawless dish, both in terms of presentation and flavours. Extremely pleasing to the eye, the butter poached lobster is embellished with celery, apple, edible flowers and rutabaga (swede) with mascarpone. To go with the lobster, a sauce made from fermented apples with fish broth is poured tableside, finished with a few drops of kombu oil. Beautiful, delicate flavours.. loved it!

Pierogi are dumplings of Central and Eastern European origin, with either a sweet or savoury filling. Chef Raymond's version is interestingly filled with vegan meat, which despite being mock meat, manages to make the dumpling taste very "meaty" and tasty. The dumpling is served with baked pumpkin, pumpkin puree, pickled kombu and cheese foam, which complements it beautifully.

The Mushroom features cep mushrooms in three different forms; sauteed mushrooms at the base, followed by cep foam and cep powder. A mushroom delight!

Our Venison main course arrived at the table in style, on a shiny brass food trolley. Plating takes place tableside, with the server first cutting into the pithivier, revealing the juicy venison within. A pithivier is a traditional French pie, also known as Galettes des Rois, or King Cake. The venison is layered with mushroom duxelle as well as daun kaduk (betel leaves) and encased within buttery, flaky puff pastry. Along with the accompaniments of chargrilled brussel sprouts, fermented cranberries and jus, we were definitely feeling the Christmas vibes with this dish.

The Cod Fish is perfect for those who want a lighter main course. Pan fried cod is served with homemade spaetzle, a type of German noodles and a clear umami broth, made using the cold drip method.

Two seasonal ingredients, prunes (dried plums) and beetroot are the star of the first dessert we sampled at Skillet. The tartness from the prune granite, with the earthy sweetness of the beetroot and  savory cream cheese espuma is a marriage in heaven.

Beetroot & Prune

And of course, a visit to Skillet is never complete without tasting and experiencing the Signature Texture of Chocolate dessert. For the Christmas 2019 edition, Chef Raymond uses single origin Venezuela 72% chocolate, blonde chocolate, cocoa soil, spiced, fermented butternut squash and liquid nitrogen to create the magic.

Petit fours

 

The dining area upstairs has also been refreshed, bringing the restaurant capacity up to 90 pax.

Opening times: Mon - Sun (12.00pm - 3.00pm & 6.00pm - 11.00pm).

Location: Skillet at 163, Fraser Place, 10 Jalan Perak, 50450 Kuala Lumpur, Malaysia. (Parking Mon-Fri RM4 for 1st hour, RM3 for subsequent hour; Sat-Sun RM3 for 1st hour, RM2 for subsequent hour).

Tel: 03-2181 2426

Website: https://www.skilletat163.com/

GPS Coordinates: 3.154174, 101.708805


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