Post by Chiefeater VK

Chiefeater Julian Sung had been raving about the food at Hugo Kitchen. Originally known as Cheow Sang Bak Kut Teh in Aman Suria, the restaurant has rebranded to reflect its expanded offerings. The ambiance is welcoming, and the restaurant boasts four private rooms that can accommodate ten people each, making it perfect for intimate gatherings.

He arranged for a group of us to try the food, and what a feast it was! We indulged in fried pork belly, sang har mee with truffle, Teochew prawn roll, steamed pork patty, steamed ikan kurau (threadfin), kampung chicken rice, braised pork trotter, and a stir-fried vegetable. Each dish was a masterpiece in its own right.

The fried pork belly was the perfect appetizer, crispy and savoury, pairing exceptionally well with beer.

The Teochew prawn roll, a seemingly simple dish, was a revelation. The prawn roll, originating from the Teochew community in southern China, combines minced prawn and pork, wrapped in beancurd skin and deep-fried to golden perfection. The chunky texture and the robust, sweet flavour of the prawns made it a standout dish. I would come back for this alone.

The Sang Har Mee was a dry rendition. Stir fried with a dash of truffle to elevate the aroma and the flavour. That had many at the table oo-ing and it was only the second dish.

The steamed pork patty was an umami bomb, with bits of salted fish adding a delightful depth of flavour.

The steamed ikan kurau (known as Soon Fong in Cantonese) was incredibly fresh, with the delicate fish perfectly complemented by the light, flavourful drizzle that did not overpower the fish.

The kampung chicken was a highlight—tender and flavourful, without any of the toughness one might expect from kampung chicken. The meat was infused with flavours that paired beautifully with the garlic chili sauce and the fragrant chicken stock-steamed rice. It was pure culinary bliss.

The braised pork trotter was rich without being suffocatingly so, and the stir-fried vegetables were fresh and flavourful. Each dish was prepared with care and skill. Chef Hugo has seared these simple yet remarkable dishes into my palate. It was a dining experience that I will cherish and eagerly anticipate repeating.

Business Hours
Tuesday to Sunday
10:30 am to 02:00 pm
05:30 pm to 09:00 pm

Closed on Monday