Hugh is a rare fine dining restaurant with no menu desserts in Taipei, and it has also been selected as a MICHELIN Bib Gourmand recommendation. This time I am visiting the spring 2025 set menu, with a total of six main desserts, plus "Chef's Improvisation" and "Classic Menu Review" +$300 each. The restaurant is remodeled from an old house, with no obvious signs on the exterior, and a warm and elegant interior space. The overall dining process is very comfortable, each dessert is explained in detail by someone, and the service and content are satisfactory.

Wine pairing is especially recommended. All five glasses are properly matched with desserts, and the sommelier will explain the design logic of each glass of wine and dessert, which is a great bonus! And I was pleasantly surprised to find that the bottle of sweet white wine that I fell in love with in lilycoco before also appeared in Hugh, which shows that the choice of the wine list is really textured. Next, I will share in detail the feelings of each dessert and the overall dining experience for your reference.

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(Dining in March 2025)

HUGH｜Spring Menu

Orangutan cold skin / green papaya shredded / grapefruit Marshmallow / guava jelly

The opening is presented in the form of a spring roll. The filling uses plum-stained green papaya shreds and fresh guava strips. It combines grapefruit marshmallow and grapefruit mousse. It tastes sour and refreshing, with excellent sweetness control. The overall creativity also allows people to enter the situation of this dessert feast.

🌼Sweet wine mousse / sugar-boiled white fungus / Cold brew white tea sweet soup / small chrysanthemum petals

Inspired by the traditional wine-made dumplings, the mousse is made into a soup circle with a good-tasting jelly on top, and it is paired with a white tea soup made from the cold brew of Taiwan Tea No. 21. The white fungus is just right, and the small chrysanthemum petals create the effect of "egg flower". The only catch is that the jelly is easy to slide, which slightly affects the convenience of eating, but it is still a dessert that combines beauty and creativity.

Baked cabbage with cream / shrimp oil

The audience's favorite! The "Creamy baked cabbage" is transformed into a dessert. The Chinese cabbage is wrapped in coked custard and candied cabbage stalks. It has a rich taste. The upper layer is decorated with shredded cabbage and coked cauliflower powder. It is paired with creamy cabbage puree and shrimp oil. The salty and sweet are intertwined, and the aroma is full of layers. It is a dessert with precise flavor transformation, which is amazing.Yan.

🍋A small cup of surprise

Coffee lemon leaf sorbet, meringue cake and pipa orange pectin have a fresh flavor and many levels of taste. However, the serving size is small, strictly speaking, it can only be regarded as "the 3.5th way".

Wukong fern cake / apple crisp, Sake, almond filling / Wusanbon syrup / Red bean water sorbet

Based on the concept of a Japanese garden, the left side is wrapped in apple and sake-flavored almond filling with a cold round, and the sugar-stained peel is added. The bottom layer is made of almond hazelnut powder and sorghum wine-fried noodle tea to imitate the taste of soy flour; on the right, the red bean water sorbet has moderate sweetness, and the top is decorated with red bean chips. The overall vision and creativity are excellent, but the flavor is slightly separated and the perfect fusion is not achieved.

🍍Classic Menu Review (2023) +$300

The upper layer is pineapple chips of different baking degrees, the middle is pineapple sorbet and white chocolate mousse, with beer-marinated white radish slices and white beer pectin. The overall balance is less surprising.

Chef's improvisation +$300

Edamame, tarragon, mochi skin wrapped in edamame mousse, with pickled dates and pectin, tarragon sorbet and edamame sauce to form a dessert taco. Although the overall creativity is perfect, the coarse fiber of edamame slightly interferes with the taste. It would be more ideal if it could be optimized.

🍈 Cantaloupe / Gin White Chocolate Cream / Chiffon Cake

Vanilla shortbread as the base, wrapped in chiffon cake, surrounded by gin white chocolate mousse and cantaloupe elements, the overall flavor is refreshing, suitable for finishing.

Overall dining experience and personal feelings

Hugh's dessert creation and concept are irreplaceable in Taipei. Each work not only emphasizes the flavor structure, but also has its own complete narrative logic. Although a few desserts have a slightly lower degree of integration, they still maintain a high level of performance. Wine pairing is attentive and professional, and it is recommended for alcohol lovers to add some. This shop is juxtaposed with Ritsurin-ri as the reservation difficulty shop of Taipei dessert fine dining. It is recommended for all friends who want to have a good meal with dessert.

Overall rating and cost

⭐Rating: 9/10
Price: Set meal NT11,650/wine pairing 5 cups NT NT1,200

Restaurant information

• address：  1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City
• Reservation：https://inline.app/booking/-MUCv_Wuk72FcAuZHBol:inline-live-2/-MUCv_hI4g3T_WLOELwP?language=zh-tw

Whether YOU ARE A dessert master OR A FRIEND WHO LIKES TO PURSUE exquisite CUISINE, HUGH IS DEFINITELY WORTH EXPERIENCING FOR YOURSELF, A GORGEOUS VISUAL AND TASTE ADVENTURE.

Welcome to leave a message to share your dining experience, or recommend other dessert dining that you think is worth a try, and explore more exciting delicacies together!