Review: Blue Supreme (Sheung Wan)

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In an oversaturated city of restaurants, it’s easy to feel overwhelmed with choice when faced with countless new openings every season in Hong Kong. Naturally, we perked up when we heard about a new speciality beer bar tucked away in Sheung Wan’s Cat Street Market. With a focus on American bistronomy and bottle-conditioned Belgian ales, we arrived with high hopes and eager bellies.

The brews:

You’ll be hard-pressed to find a restaurant owner more subtly enthusiastic about Belgian ales than Ted Lai. With new beer imbibers in mind, Blue Supreme’s beer menus are thoughtfully arranged by flavour profile and intensity. We kick it off with a glass of the de Blaugies & Hill Farmstead collaboration brew La Vermontoise ($100/375ml) on draught. It’s a lovely, grassy, light-bodied saison with enough acidity to help us finish our glasses relatively quickly. Next up is a bottle of Brise-BonBons ($95/375ml) from the renowned Brasserie Fantôme, famed for their green-fruit funk.

While we appreciate the smatterings of local brews available, we’re certainly not going to miss this chance to indulge in some self-imported, rare Belgian bottles! Our last beer of the night is another from Brasserie Fantôme – their Magic Ghost ($100/375ml), a strong ale brewed with green tea. While there’s a discernible green tinge in the pour, we don’t catch much of the tea in the flavour. Nonetheless, the unique herbal and perfumed character of the brew certainly makes for good conversation.

The bites:

With a food menu that promises to be “constantly evolving”, we merrily hand the reins over to Ted when it comes to choosing our dishes. The bright snow pea salad ($98) elicits a chorus of oohs from our table and serves as a light, healthy start to the rest of our heavy night. This is followed by a steaming skillet of shakshuka ($150), a beautiful North African dish of poached eggs, tomatoes and spices served with slices of homemade wheat bread.

We love their iberico dish ($210), plated beautifully with brussel sprouts, hazelnuts and green apples. While trying to make excuses to leave gracefully with our already full bellies, we’re presented with Blue Supreme’s milk and cookies ($50) to finish the night on a sweet note. The mint-infused buttermilk that accompanies the cookies is what really makes this dish a standout.

The short:

Many restaurants have a bad habit of excelling in one aspect of their menu and wildly disappointing in another. Thankfully, Blue Supreme isn’t one of those restaurants. There’s beauty in the details – from the rustic, wooden decor to the careful plating of every exquisite dish, and to the eye-popping selection of exceptional Belgian ales, this is a venue we desperately hope survives the test of time in this era of flighty consumers. When love comes, honey, show it!

21 Tung Street, Sheung Wan, +852 2323 3633,


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