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
18:00 - 23:30
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
—🐚 涼拌蟶子🦀 海膽蟹膏焗蟹蓋🥖 焦糖鵝肝 配多士❤️ 🍲 法式魚湯🥩 牛扒配蔬菜🐷 西班牙黑毛豬火腿🍝 龍蝦蛋白意粉❤️🐔 羊肚菌燒雞配雞飯❤️—感謝好友邀請一試這間私房菜 中西的fusion style的很有驚喜🥳焦糖鵝肝是crème brûlée的口感 非常濃郁的味道 但有趣的是原來加一塊波菜葉又可以balance返 好吃👍羊肚菌燒雞配雞飯 很 好 吃!😻最好笑是分了芫茜版和無茜版 好啦這個加了臭荽係有好吃一點😹
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.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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