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  • Writer's pictureJenni Lien

Bar review: Blue Supreme, Hong Kong

The place for live beers (and dog lovers)

The sign for Blue Supreme is quite hidden. Guests need to walk right up to the door to see “Blue Supreme Beer Purveyors” on the glass door. What stands out instead is the neon sign saying “Live Beers” on the top of this stylish, concrete block of a restaurant. The first time I walked past it, I had no idea what it was. Usually, I don’t stop and stare at restaurants but the stranger walking a few steps ahead of me did a dramatic double take, so I decided it was ok to do so too. It was marked as a “Google it later” in my brain, but then a few days later I was meeting my friend at Blue Supreme for dinner (I didn’t Google it beforehand) and when I saw her in front of the restaurant I realized it was the exact cool spot I’d walked past. So whether you’re looking for Blue Supreme, or happen to stumble past it, here’s why the restaurant/bar is worth your time and money.

The vibe

We visited on a Friday night, and the restaurant was loud and buzzy. There are some low tables on the right side of the restaurant, and a high table on the left side, that will fit small groups. There are also counter seats lining the front of the restaurants that would be good for pairs catching up or on a casual date. But what stands out is a large communal high table that takes up half of the space. Blue Supreme has the fun vibe of a college bar but in a sophisticated, adult sense. Take a listen to My Blue Supreme by Interpol, the song the restaurant/bar is named after, to get an idea of the mood.

The food

You won’t be thinking about college when the food comes out, though. The kitchen is helmed by Chef Leonard Cheung, a 25 year-old wunderkind who’s cut his teeth in Michelin-starred places like Eleven Madison Park and Bo Innovation, who cooks up a unique “modern American bistronomy” menu that offers a refined take on bar food. Blue Supreme’s small menu (eight items or so) changes frequently. As in every few weeks. Meaning the Hainanese Fried Chicken that I’d spotted on Instagram was long gone by the time I was visiting. But I quickly forgot that craving when our dishes came out of the kitchen.

The brussel sprouts, hazelnuts, bacon, and green apple salad ($135) was awesome being fresh, oily, sweet and bitter all at the same time. The charred leaves were especially moreish, and there was a hint of spice from the use of tabasco. Hazelnuts and pancetta added weight.

Food at Blue Supreme bar in Hong Kong

It’s always a treat having breakfast for dinner, and the soft scrambled eggs with salmon roe and creme fraiche ($155) were great and served with thick-cut toasted bread.

Food at Blue Supreme bar in Hong Kong

Te Mana Lamb Confit with harissa, stone fruits, and broccolini ($210) was pressed then seared so that there was a nice crispy crust on the top and bottom. It went well with the fresh, sharp salsa and grilled peaches.

Food at Blue Supreme bar in Hong Kong

The broccoli steak with granola, and lemon ($148) is a order first and thank me later kind of dish. Rarely has broccoli tasted so good! The tips were grilled and seasoned to be sweet and smokey, and more broken-up tips were scattered around the plate as “granola” (and in keeping with a less waste policy, the stems were fermented and also served with the dish).

Food at Blue Supreme bar in Hong Kong

One of Blue Supreme’s signatures (i.e. it’s usually on the menu) is the Duck Confit Burger with fennel and pomegranate ($195). The price is high, but there is a generous amount of juicy meat in the burger. And the plate of freshly shaved fennel salad with pomegranate seeds and a hint of horseradish keeps it from feeling too heavy.

Food at Blue Supreme bar in Hong Kong

We ended with the milk and cookies ($60). For those who chewy, gooey American-style cookies, these half-raw babies will hit the spot. They’re so comforting and go perfectly with mint-leaf infused milk. An adult take on a childhood favourite.

With Blue Supreme being a beer-focused restaurant/bar, each dish comes with a recommended pairing. While new to the concept of beer pairings, we tried the pairing of the brussel sprouts with the Saison de Dottignies by De Ranke and were impressed at how the peach notes in the beer complemented the oily and bitter flavours in the food. A new experience that could be fun for a date activity.

The beer

Blue Supreme is founded by Ted Lai, a young beer enthusiast and first time restaurateur. Ted is often around and more than willing to listen to your preferences and suggest beers; if not, the other staff are also very knowledgable. The drinks menu is many pages long, but what Blue Supreme is most known for (hence the neon sign) is “live” beers from Belgium. Also known as bottle-conditioned beers, live beers adds wild yeast at the end which results in a secondary fermentation that results in probiotics being present. So the live beers continue to mature and evolve and deepen in flavour. Try one of the 12 on tap.

Or if you’re not usually into beer, I’d recommend the Cuvee Soeur’ise (bottled). This beer with cherry and red currant notes was jammy, slightly sweet, and very drinkable.


There’s a lot to love about Blue Supreme. The vibe, food, and beer are all great. Add in that it’s pet friendly and that it’s now serving up brunch on weekends, and you’ve got the perfect hidden gem to impress both locals and out-of-town guests.

21 Tung St, Sheung Wan, 2323 3633

*By invitation for Foodie

**Update (2019): Chef Leonard has since left Blue Supreme


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