(Dining in August 2025)<\/p>\n\n\n\n\n\n\n\n
HUGH\uff5cSummer Menu<\/mark><\/h1>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_5958-scaled-e1763112385393-926x1024.avif\")
<\/figure>\nLemon black tea sorbet, white wine-stained Xiaoyu watermelon, salted carambola sorbet, lemon perilla sauce<\/mark><\/strong><\/h2>\n\n\n\nThe overall appearance is \"oden shape\", with a full sense of shape. The triangle below is the flavor of lemon black tea, and the rectangle above is the flavor of salted carambola. The two are strung together with skewers, with white wine-stained Xiaoyu watermelon sandwiched in the middle. The bottom is covered with lemon perilla sauce, and the top is decorated with frosted perilla leaves.
The three tastes of sour, sweet and salty are intertwined, and the balance is just right, refreshing and interesting, and the vision is quite eye-catching.
It is my favorite dessert in the whole game, and it performs better when paired with alcohol.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/9049D7F8-990B-46D9-AECF-DE69465482F5-e1763112419495-1024x988.avif\")
<\/figure>\nPassion Fruit yogurt mousse, diced green mango, Italian meringue, coconut rum pectin<\/mark><\/strong><\/h2>\n\n\n\nWith the theme of tropical fruits, this dish shows the sweet and sour flavor of summer. The lower layer is passion fruit yogurt mousse and almond dakwas, diced green mango is added in the middle to add layers, coconut rum pectin and lemon slices are covered on the top, and the meringue is surrounded on the periphery. , Embellished with gold leaf and yogurt chips.
The overall taste is a bit like the style of lemon tower. The acidity is comfortable but slightly conservative. It belongs to a safety brand and is well-behaved as a whole.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/530DD51F-C32F-4EBD-8FC4-1E7776EEAB93-768x1024.avif\")
<\/figure>\nThin slices of green asparagus, pickled tomatoes with sour plums, ricotta with olive oil, green asparagus sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis dish wants to express the \"fragrance of vegetables\". The tomatoes are marinated in sour plum syrup, the green asparagus is boiled with sugar, and the transparent jelly comes from sour plum water. The top is covered with freshly sliced green asparagus, and the side is served with green asparagus sorbet and olive oil ricotta.
Full of creativity, the sour aroma of sour plums and the coolness of sorbet are unexpectedly coordinated. It is one of the few things that surprised me and felt \"just right\" in the whole show.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/8C9628F9-9700-4078-B504-90A11A85A09F-768x1024.avif\")
<\/figure>\nA small cup of surprise<\/mark><\/h2>\n\n\n\nThe combination of cantaloupe sorbet, Dakwaz and grapefruit pectin has very little weight. After eating it twice, I felt that this dish could not be regarded as a complete dessert. At most, it was 0.5 dishes, and the sense of existence was slightly lower.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/614E523B-31E3-409C-B685-C13739B4111C-768x1024.avif\")
<\/figure>\nSalted egg yolk rice fruit, salted egg yolk custard stuffing, diced bamboo shoots, Zongye sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis is the \"Zongzi thought dessert\" that I mainly came to eat this time.
Replace the traditional glutinous rice with crispy rice fruit, the filling is salted egg yolk custard milk filling and Zongye jelly diced, with the top right Zongye sorbet and bamboo shoots crisps. The square next to it is diced green bamboo shoots mixed with pepper oil, and finally finished with green bamboo shoots milk sauce.
The overall creativity is indeed interesting, but the taste is independent of each other and lacks integration, making it a bit lost to eat.<\/p>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_6010-scaled-e1763112493352-1024x987.avif\")
<\/figure>\n<\/div><\/div>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_6053-scaled-e1763112526672-1024x1001.avif\")
<\/figure>\nSparkling apple jelly, fresh apple slices, vanilla apple gummy candy<\/mark><\/h2>\n\n\n\nThis taste is similar to the concept of jumping candy. The bubble apple jelly is made from a nitrogen bottle, with fresh apple slices and vanilla apple gummy on the left and right.
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/F5D11918-3871-4D15-9A1D-EEB3F468B73C-768x1024.avif\")
<\/figure>\nChef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/B341367F-7CC6-4548-A11B-31938F21427F-768x1024.avif\")
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_5949-576x1024.avif\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_5960-576x1024.avif\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_5979-576x1024.avif\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_6006-576x1024.avif\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2025\/11\/IMG_6047-576x1024.avif\")
<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Lemon black tea sorbet, white wine-stained Xiaoyu watermelon, salted carambola sorbet, lemon perilla sauce<\/mark><\/strong><\/h2>\n\n\n\nThe overall appearance is \"oden shape\", with a full sense of shape. The triangle below is the flavor of lemon black tea, and the rectangle above is the flavor of salted carambola. The two are strung together with skewers, with white wine-stained Xiaoyu watermelon sandwiched in the middle. The bottom is covered with lemon perilla sauce, and the top is decorated with frosted perilla leaves.
The three tastes of sour, sweet and salty are intertwined, and the balance is just right, refreshing and interesting, and the vision is quite eye-catching.
It is my favorite dessert in the whole game, and it performs better when paired with alcohol.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPassion Fruit yogurt mousse, diced green mango, Italian meringue, coconut rum pectin<\/mark><\/strong><\/h2>\n\n\n\nWith the theme of tropical fruits, this dish shows the sweet and sour flavor of summer. The lower layer is passion fruit yogurt mousse and almond dakwas, diced green mango is added in the middle to add layers, coconut rum pectin and lemon slices are covered on the top, and the meringue is surrounded on the periphery. , Embellished with gold leaf and yogurt chips.
The overall taste is a bit like the style of lemon tower. The acidity is comfortable but slightly conservative. It belongs to a safety brand and is well-behaved as a whole.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThin slices of green asparagus, pickled tomatoes with sour plums, ricotta with olive oil, green asparagus sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis dish wants to express the \"fragrance of vegetables\". The tomatoes are marinated in sour plum syrup, the green asparagus is boiled with sugar, and the transparent jelly comes from sour plum water. The top is covered with freshly sliced green asparagus, and the side is served with green asparagus sorbet and olive oil ricotta.
Full of creativity, the sour aroma of sour plums and the coolness of sorbet are unexpectedly coordinated. It is one of the few things that surprised me and felt \"just right\" in the whole show.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nA small cup of surprise<\/mark><\/h2>\n\n\n\nThe combination of cantaloupe sorbet, Dakwaz and grapefruit pectin has very little weight. After eating it twice, I felt that this dish could not be regarded as a complete dessert. At most, it was 0.5 dishes, and the sense of existence was slightly lower.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSalted egg yolk rice fruit, salted egg yolk custard stuffing, diced bamboo shoots, Zongye sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis is the \"Zongzi thought dessert\" that I mainly came to eat this time.
Replace the traditional glutinous rice with crispy rice fruit, the filling is salted egg yolk custard milk filling and Zongye jelly diced, with the top right Zongye sorbet and bamboo shoots crisps. The square next to it is diced green bamboo shoots mixed with pepper oil, and finally finished with green bamboo shoots milk sauce.
The overall creativity is indeed interesting, but the taste is independent of each other and lacks integration, making it a bit lost to eat.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nSparkling apple jelly, fresh apple slices, vanilla apple gummy candy<\/mark><\/h2>\n\n\n\nThis taste is similar to the concept of jumping candy. The bubble apple jelly is made from a nitrogen bottle, with fresh apple slices and vanilla apple gummy on the left and right.
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The three tastes of sour, sweet and salty are intertwined, and the balance is just right, refreshing and interesting, and the vision is quite eye-catching.
It is my favorite dessert in the whole game, and it performs better when paired with alcohol.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Passion Fruit yogurt mousse, diced green mango, Italian meringue, coconut rum pectin<\/mark><\/strong><\/h2>\n\n\n\nWith the theme of tropical fruits, this dish shows the sweet and sour flavor of summer. The lower layer is passion fruit yogurt mousse and almond dakwas, diced green mango is added in the middle to add layers, coconut rum pectin and lemon slices are covered on the top, and the meringue is surrounded on the periphery. , Embellished with gold leaf and yogurt chips.
The overall taste is a bit like the style of lemon tower. The acidity is comfortable but slightly conservative. It belongs to a safety brand and is well-behaved as a whole.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nThin slices of green asparagus, pickled tomatoes with sour plums, ricotta with olive oil, green asparagus sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis dish wants to express the \"fragrance of vegetables\". The tomatoes are marinated in sour plum syrup, the green asparagus is boiled with sugar, and the transparent jelly comes from sour plum water. The top is covered with freshly sliced green asparagus, and the side is served with green asparagus sorbet and olive oil ricotta.
Full of creativity, the sour aroma of sour plums and the coolness of sorbet are unexpectedly coordinated. It is one of the few things that surprised me and felt \"just right\" in the whole show.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nA small cup of surprise<\/mark><\/h2>\n\n\n\nThe combination of cantaloupe sorbet, Dakwaz and grapefruit pectin has very little weight. After eating it twice, I felt that this dish could not be regarded as a complete dessert. At most, it was 0.5 dishes, and the sense of existence was slightly lower.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSalted egg yolk rice fruit, salted egg yolk custard stuffing, diced bamboo shoots, Zongye sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis is the \"Zongzi thought dessert\" that I mainly came to eat this time.
Replace the traditional glutinous rice with crispy rice fruit, the filling is salted egg yolk custard milk filling and Zongye jelly diced, with the top right Zongye sorbet and bamboo shoots crisps. The square next to it is diced green bamboo shoots mixed with pepper oil, and finally finished with green bamboo shoots milk sauce.
The overall creativity is indeed interesting, but the taste is independent of each other and lacks integration, making it a bit lost to eat.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nSparkling apple jelly, fresh apple slices, vanilla apple gummy candy<\/mark><\/h2>\n\n\n\nThis taste is similar to the concept of jumping candy. The bubble apple jelly is made from a nitrogen bottle, with fresh apple slices and vanilla apple gummy on the left and right.
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The overall taste is a bit like the style of lemon tower. The acidity is comfortable but slightly conservative. It belongs to a safety brand and is well-behaved as a whole.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Thin slices of green asparagus, pickled tomatoes with sour plums, ricotta with olive oil, green asparagus sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis dish wants to express the \"fragrance of vegetables\". The tomatoes are marinated in sour plum syrup, the green asparagus is boiled with sugar, and the transparent jelly comes from sour plum water. The top is covered with freshly sliced green asparagus, and the side is served with green asparagus sorbet and olive oil ricotta.
Full of creativity, the sour aroma of sour plums and the coolness of sorbet are unexpectedly coordinated. It is one of the few things that surprised me and felt \"just right\" in the whole show.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nA small cup of surprise<\/mark><\/h2>\n\n\n\nThe combination of cantaloupe sorbet, Dakwaz and grapefruit pectin has very little weight. After eating it twice, I felt that this dish could not be regarded as a complete dessert. At most, it was 0.5 dishes, and the sense of existence was slightly lower.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSalted egg yolk rice fruit, salted egg yolk custard stuffing, diced bamboo shoots, Zongye sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis is the \"Zongzi thought dessert\" that I mainly came to eat this time.
Replace the traditional glutinous rice with crispy rice fruit, the filling is salted egg yolk custard milk filling and Zongye jelly diced, with the top right Zongye sorbet and bamboo shoots crisps. The square next to it is diced green bamboo shoots mixed with pepper oil, and finally finished with green bamboo shoots milk sauce.
The overall creativity is indeed interesting, but the taste is independent of each other and lacks integration, making it a bit lost to eat.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nSparkling apple jelly, fresh apple slices, vanilla apple gummy candy<\/mark><\/h2>\n\n\n\nThis taste is similar to the concept of jumping candy. The bubble apple jelly is made from a nitrogen bottle, with fresh apple slices and vanilla apple gummy on the left and right.
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
Full of creativity, the sour aroma of sour plums and the coolness of sorbet are unexpectedly coordinated. It is one of the few things that surprised me and felt \"just right\" in the whole show.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>A small cup of surprise<\/mark><\/h2>\n\n\n\nThe combination of cantaloupe sorbet, Dakwaz and grapefruit pectin has very little weight. After eating it twice, I felt that this dish could not be regarded as a complete dessert. At most, it was 0.5 dishes, and the sense of existence was slightly lower.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSalted egg yolk rice fruit, salted egg yolk custard stuffing, diced bamboo shoots, Zongye sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis is the \"Zongzi thought dessert\" that I mainly came to eat this time.
Replace the traditional glutinous rice with crispy rice fruit, the filling is salted egg yolk custard milk filling and Zongye jelly diced, with the top right Zongye sorbet and bamboo shoots crisps. The square next to it is diced green bamboo shoots mixed with pepper oil, and finally finished with green bamboo shoots milk sauce.
The overall creativity is indeed interesting, but the taste is independent of each other and lacks integration, making it a bit lost to eat.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nSparkling apple jelly, fresh apple slices, vanilla apple gummy candy<\/mark><\/h2>\n\n\n\nThis taste is similar to the concept of jumping candy. The bubble apple jelly is made from a nitrogen bottle, with fresh apple slices and vanilla apple gummy on the left and right.
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Salted egg yolk rice fruit, salted egg yolk custard stuffing, diced bamboo shoots, Zongye sorbet<\/mark><\/strong><\/h2>\n\n\n\nThis is the \"Zongzi thought dessert\" that I mainly came to eat this time.
Replace the traditional glutinous rice with crispy rice fruit, the filling is salted egg yolk custard milk filling and Zongye jelly diced, with the top right Zongye sorbet and bamboo shoots crisps. The square next to it is diced green bamboo shoots mixed with pepper oil, and finally finished with green bamboo shoots milk sauce.
The overall creativity is indeed interesting, but the taste is independent of each other and lacks integration, making it a bit lost to eat.<\/p>\n\n\n\n<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>\nSparkling apple jelly, fresh apple slices, vanilla apple gummy candy<\/mark><\/h2>\n\n\n\nThis taste is similar to the concept of jumping candy. The bubble apple jelly is made from a nitrogen bottle, with fresh apple slices and vanilla apple gummy on the left and right.
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
Replace the traditional glutinous rice with crispy rice fruit, the filling is salted egg yolk custard milk filling and Zongye jelly diced, with the top right Zongye sorbet and bamboo shoots crisps. The square next to it is diced green bamboo shoots mixed with pepper oil, and finally finished with green bamboo shoots milk sauce.
The overall creativity is indeed interesting, but the taste is independent of each other and lacks integration, making it a bit lost to eat.<\/p>\n\n\n\n
<\/figure>\n<\/div><\/div>\n\n\n\n<\/figure>Sparkling apple jelly, fresh apple slices, vanilla apple gummy candy<\/mark><\/h2>\n\n\n\nThis taste is similar to the concept of jumping candy. The bubble apple jelly is made from a nitrogen bottle, with fresh apple slices and vanilla apple gummy on the left and right.
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nChef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The taste is pleasing, and the combination of bubbles and fruity aromas is good, but as a plate dessert, the amount and depth are still too light, and it is at most a half-course dessert.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Chef's improvisation +$300<\/mark><\/mark><\/h2>\n\n\n\nWith the theme of soy milk and soy skin, the coffee pudding is wrapped in almond horns and black sesame seeds, served with Okinawa brown sugar sauce and soy milk ice cream. The idea is interesting but the taste is flat, and the food is not very out of the theme.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nClassic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Classic menu review +$300<\/mark><\/h2>\n\n\n\nReproduce the \"pepper Mango\" dessert in 2023. Pepper ice cream with mango cream, diced mango and shredded chili. The combination of mango and spicy has a sense of freshness, and it can be regarded as one of the more eye-catching points of the day.<\/p>\n<\/div><\/div>\n\n\n\n
Wine Pairing<\/mark><\/h1>\n\n\n\nThere were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\nI ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail.
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nHUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n\ud83d\udccdPrice:$1,650
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\n
Restaurant information<\/mark><\/h1>\n\n\n\n\n- address\uff1a<\/strong> <\/strong>1f, No. 56, Lane 136, Section 3, Chongqing North Road, Datong District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1ahttps:\/\/inline.app\/booking\/-MUCv_Wuk72FcAuZHBol:inline-live-2\/-MUCv_hI4g3T_WLOELwP?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
There were five cups this time, and the overall performance was still good. Except for the last glass of mead, which I don't like very much, the rest goes well with the dessert. HUGH'S SOMMELIER HAS ALWAYS BEEN HIS STRENGTH, AND THIS TIME HE STILL MAINTAINS HIS LEVEL.<\/p>\n\n\n\n I ONLY FINISHED EATING ORANGUTANS FROM Tainan A WEEK AGO, SO IT'S INEVITABLE THAT I WILL COMPARE HUGH AGAIN. Although the cost of catering in the north is higher, Wukong's overall experience is still better in terms of care and detail. HUGH's first visit<\/p>https:\/\/choosychou.com\/hugh_taipei_dessert_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n \ud83d\udccdPrice:$1,650<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nOverall dining experience and personal feelings<\/mark><\/h1>\n\n\n\n
HUGH'S CREATIVITY IS THERE, BUT THE presentation IS NOT COMPLETE ENOUGH, AND the SETTING PART IS ALSO SLIGHTLY CASUAL. However, judging from the dessert market in Taipei, such stores are still full, which also reflects the willingness of the northern customer base to pay for experience and creativity.<\/p>\n\n\n\nOverall rating and cost<\/mark><\/h1>\n\n\n\n
\ud83c\udf77Wine Pairing:$1,200 \/ 5 cups
\ufe0f\ufe0fRating: 7\/10<\/p>\n\n\n\nRestaurant information<\/mark><\/h1>\n\n\n\n
\n