影片
港鐵西營盤站 C 出口, 步行約3分鐘
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電話號碼
90957173
營業時間
今日營業
全日休息
星期一至六
18:00 - 23:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
.新開嘅中西fusion小店, 感覺好似返左屋企食飯咁! 食物有驚喜 而且有水準👍🏻📸1️⃣ 蛋白海鮮汁龍蝦扁意粉 (需預定!)大愛🥰 肉質爽口嘅龍蝦起曬肉, 意粉沾滿龍蝦汁, 配左炒蛋白, 諗起都想食! 2️⃣ 香煎法國鵪鶉髀3️⃣ 燒原條馬友4️⃣ 法式焦糖鵝肝醬5️⃣ 辣肉腸帶子燴田螺6️⃣ 秘製海南雞 (需預定!)雞肉嫩滑係基本, 重點係有雞皮同雞肉中間個層嘅膠原蛋白🤩 仲配埋清甜嘅羊肚菌雞湯同橄欖油飯7️⃣ 油封鴨腿煲仔飯見到個個嚟都一定會嗌嘅菜式! 鴨腿煎到金黃酥脆 撈埋滲透左鴨油嘅煲仔飯, 冇得輸👍🏻.🔻🍽 2 Sup📌 地址: 西環西營盤高街20號地舖.#tummysreadyatsaiwan #tummysreadyforchinese
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📍2 Sup Heard a lot of good things about this newly reopened bistro at Sai Ying Poon. For starters, we ordered their signature Goose Liver Creme Brulee. Smooth and yummy. The Gambas al Ajillo was perfect for me to dip my bread in it. The French onion soup is rich and yummy, actually way better than the ones in Paris lolFor mains, we ordered their show stopper Linguine with Lobster in Seafood Sauce. Lobster portion is generous and very fair for value. The Duck Confit Rice Casserole was super yummy! Love their 粒粒分明and flavorful rice. The desserts were ok but not a must have. Overall, a nice bistro to come with a small group. Price: HK$800 pp (dinner) Revisit: 9/10
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今次第二次黎，聽講個大廚係中環開左十幾年餐廳，最近先搬到呢度，有紮實嘅經驗廚工，首先羊肚菌多士，已經忍唔住一個人食左3件，再黎洋蔥湯，味道濃郁，最緊要夠熱，之後龍蝦意粉，用料豐富，啖啖龍蝦肉，仲有個牛扒唔記得影，因為最近自己戒左牛，但朋友就讚不絕口！最後仲有個鴨腿飯，廚師會把鴨腿用手撕方式，再加上鴨香和油份混拌在一起，平均分布在每顆飯上，麻煩添多碗呀！每次都抱住飽飽而滿足的肚離開！呢個價錢比很多米芝蓮餐廳更多食！ i
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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 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!
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我在想怎麼讓所有的吃貨都知道這家高街上最好的隱藏餐廳呢？2 Sup這家位於高街的best hidden 餐廳重新開張後，我立刻一試！ 在主廚Vincent的帶領下，其料理結合了多種烹飪技巧，打造出獨特的小酒館式美食體驗。2 Sup的每道菜都是創意和烹飪工藝的見證，特別強調使用新鮮的本地食材，確保每一口都是味蕾的盛宴。蟶子沙拉。蟶子的鮮美與柔嫩相得益彰，醃製得恰到好處，帶有一絲清甜。配上脆爽的大萵苣，再加上青檸和羅勒香蒜醬，真是絕配!我最喜愛法式鴨腿煲仔飯，以其豐富的風味而令人印象深刻，拆絲再撈起，加點辣菜圃，非常美味！西班牙蒜香蝦以其外酥內嫩、蒜香四溢的特色深受喜愛。七味粉香料炆牛尾實在令人嘴巴留香，牛尾肉經過細心燉煮，入口即化，七味粉香料的獨特風味令人難以忘懷。這碟原隻海鮮醬龍蝦扁意粉真是令人驚艷，因為它巧妙地運用了西方烹飪方式，使得這份龍蝦扁意粉味道格外獨特。龍蝦的肉質鮮嫩多汁，搭配著豐富的海鮮醬汁，每一口都帶來深刻的滿足感。我個人特別喜歡的是鵝肝焦糖燉蛋和羊肚菌奶油吐司，鵝肝焦糖燉蛋散發著濃郁的奢華風味，融合了濃厚的鵝肝味和甜美的焦糖，每一口都是絕對的享受。而羊肚菌奶油吐司則散發著迷人的松露香氣，蘑菇奶油醬的滑順口感和吐司的香脆結合得天衣無縫。用新鮮的本地海鮮製作的法式海鮮湯展現了廚師對品質的重視。這些菜餚結合了傳統和現代的方法，豐富了餐廳多樣化的菜單。2 Sup是每位美食探險家必訪的目的地！
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