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2024-01-30
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Good news to regulars and new diners alike that Sup 1 reopened its doors at No. 20 High Street, changing its name to 2 Sup (meaning '20' in Cantonese, a nod to its second rebirth and its new address) in one of the last existing pre-war tenement buildings in Sai Ying Pun.Throughout the years since 2003, Sup1 has garnered a loyal following from and outside of HK. What separates Sup apart is its creative bistro cuisine that combines various cooking styles with fresh local ingredients.The night of o
Throughout the years since 2003, Sup1 has garnered a loyal following from and outside of HK. What separates Sup apart is its creative bistro cuisine that combines various cooking styles with fresh local ingredients.
The night of our visit we ordered the old favourites Duck Confit Rice Casserole, Gambas Al Ajillo and new offerings such as the Goose Liver Crème Brûlée, Pan Seared Quail Legs and a Traditional French Bouillabaisse made with local fish. Everything was NOMS 😋
My personal favourites are the quail leg, which was done just right and the gambas al ajillo that 2Sup added a mix of dried Sichuanese and Hunanese peppers to the sauce, giving the dish an extra kick. We scooped up the last drop of that luscious oil with the pan de cristal that came with it - a type of bread, similar to ciabatta but with much higher hydration (about 100% hydration) that’s incredibly light, crispy on the outside and moist on the inside.
Looking forward to our next visit already to try more dishes!
Goose Liver Crème Brûlée
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Traditional French Bouillabaisse
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Pan Seared Quail leg
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Lobster Linguine
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Duck Confit Rice Casserole
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