Sunday, February 21, 2010

Sup 1

Many of my recent write-ups are long overdue reviews and this one is the same. The meal in the review took place on the 1st Jan 2010. I have been to Sup 1 several times and I often return not just because of their food but for their cozy, unpretentious atmosphere as well as attentive services. I prefer the upstairs sittings because of the coziness; if you want to talk about secrets, make sure you specify where you want to sit.

The quality of their food is decent and fairly consistence over the past year or so which I considered very important. We started off with Salad Frisee with Bacon and Poached Eggs. It looked rather plain when served but after mixing the yolk with the rest of the salad it became rather tasty with the ham giving off the the right saltiness to it.

Compared with the previous salad, the Caesar Salad was rather plain and no surprises.

The ran out of Baguette so they provided us with toast instead to along with the Duck Liver Mousse served with Baguette. Flavor was alright but it was rather too tough to be called a mousse. It was rather hard to spread it over the toast.

I don't think I will order this special platter next time. (Pigeon Confit with Parma Ham, Stuffed Duck Neck with Duck Meat and Black Truffle Merguez (Beef & Lamb)) No surprises at all and most of the items were rather salty, flavors were too rich.

I only tried a sip of the Bouillabaisse and it was too rich and too intense for my liking. I am not really into bisque related soup so cannot provide my take on this soup. But I think it was too watery, should have been thicker.

The Angel Hair with King Prawn in Tomato Basil Sauce was alright especially its sauce. The pasta and the king prawns were a bit overcooked but still enjoyable. Aside from the fact that it was tough the de-shell the prawns, a fairly decent dish.

an overly creamy Carbonara with overcooked pasta. Flavor was very good but just too creamy!

A very simple Roasted Chicken with Bacon and Mushroom but a rather well prepared dish which I enjoyed. Tender and moist with good flavors. Make sure you place this order as soon as possible because it takes some time for the time prepare with their one and only oven (as informed).

The Duck Confit in Casserole Rice was like a crossover between French and Chinese cuisine with the rice prepared in a Chinese style clay pot. I liked it. The seasoned shredded duck meat together with the semi-sticky rice gave it a nice chewing texture on every bite. It was surprising flavorable as I was expecting it to be rather salty.

Desserts were another story, the pastry we order was rather tough to chew on or simply overly elastic in my opinion. Good that we bought our own desserts!!

Woohoo! Milktop Pudding to share! Yum O!

  • cozy atmosphere and good services
  • some interesting dishes like the duck confit casserole rice worth trying
  • roasted Chicken with Bacon and Mushroom, simple yet tasty
  • Desserts are not their strength
  • Carbonara too creamy
Avg Spending: HKD 200 - 300 per person

Sup 1
11 Gough Street, Central
Tel: +852 2522 5002

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jisampedro said...

Interesting place. I should go to take a look and try some of your recommendations ;) By the way, also nice the Milktop, I tried recently and was trying to get some more..

Jason said...

yeah! I might order some more MILKTOP (esp Durian ice cream) online ... :)

cheeky angel said...

Lovely photos again. I've tried Milktop ice cream and not too sure why it's sooooo popular, although they do have some fab flavours and they come in small pots, so you don't have to feel guilty eating them.

Cooking Meow said...

I love milktop! Esp. their pudding and durian ice cream~

But can order online?

Jason said...

@cheeky angel: you just named the two main reasons why I like Milktop haha ... :)

@Cooking Meow: yeah I think you can order via their HK site and they deliver to the nearest MTR.

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