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—🐚 凉拌蛏子🦀 海胆蟹膏焗蟹盖🥖 焦糖鹅肝 配多士❤️ 🍲 法式鱼汤🥩 牛扒配蔬菜🐷 西班牙黑毛猪火腿🍝 龙虾蛋白意粉❤️🐔 羊肚菌烧鸡配鸡饭❤️—感谢好友邀请一试这间私房菜 中西的fusion style的很有惊喜🥳焦糖鹅肝是crème brûlée的口感 非常浓郁的味道 但有趣的是原来加一块波菜叶又可以balance返 好吃👍羊肚菌烧鸡配鸡饭 很 好 吃!😻最好笑是分了芫茜版和无茜版 好啦这个加了臭荽系有好吃一点😹
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.新开嘅中西fusion小店, 感觉好似返左屋企食饭咁! 食物有惊喜 而且有水准👍🏻📸1️⃣ 蛋白海鲜汁龙虾扁意粉 (需预定!)大爱🥰 肉质爽口嘅龙虾起晒肉, 意粉沾满龙虾汁, 配左炒蛋白, 谂起都想食! 2️⃣ 香煎法国鹌鹑髀3️⃣ 烧原条马友4️⃣ 法式焦糖鹅肝酱5️⃣ 辣肉肠带子烩田螺6️⃣ 秘制海南鸡 (需预定!)鸡肉嫩滑系基本, 重点系有鸡皮同鸡肉中间个层嘅胶原蛋白🤩 仲配埋清甜嘅羊肚菌鸡汤同橄榄油饭7️⃣ 油封鸭腿煲仔饭见到个个嚟都一定会嗌嘅菜式! 鸭腿煎到金黄酥脆 捞埋渗透左鸭油嘅煲仔饭, 冇得输👍🏻.🔻🍽 2 Sup📌 地址: 西环西营盘高街20号地舖.#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，听讲个大厨系中环开左十几年餐厅，最近先搬到呢度，有扎实嘅经验厨工，首先羊肚菌多士，已经忍唔住一个人食左3件，再黎洋葱汤，味道浓郁，最紧要够热，之后龙虾意粉，用料丰富，啖啖龙虾肉，仲有个牛扒唔记得影，因为最近自己戒左牛，但朋友就赞不绝口！最后仲有个鸭腿饭，厨师会把鸭腿用手撕方式，再加上鸭香和油份混拌在一起，平均分布在每颗饭上，麻烦添多碗呀！每次都抱住饱饱而满足的肚离开！呢个价钱比很多米芝莲餐厅更多食！ 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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