Blue Supreme manages to do a lot within the confines of its small space. Craft beer on tap is poured for a small crowd on lazy weekend afternoons, with polished dishes coming out hot from the kitchen. The dark interior makes the restaurant and bar feel like a cool oasis.
Previously, Blue Supreme took a comforting American approach to its cuisine. But with Chef Steve Zylbersztejn now leading the kitchen, he’s redesigned the menu so that guests can enjoy more contemporary American dishes. The creative dishes are daring, fresh and full of flavour sans any heavy, fatty ingredients and added sugar, with the ingredients sourced locally or made from scratch.
The craft beers are selectively paired to contrast or complement the new brunch dishes and are chosen by Ted Lai, Blue Supreme co-founder and beer enthusiast. Ted emphasises that the flavour profiles are the focus rather than the beer styles. Wine and draught kombucha are also served.
Weekend brunch is made simple, where you can choose starters and a main course for $235 or starters, a main course and dessert for $285. It’s quite the steal for such delicious food.
Chef Zylbersztejn whipped up three starters, displaying his French-Israeli flair: falafel with creamy, tangy sesame tahini, hummus-guacamole with homemade tortilla chips sprinkled with smoky paprika and seaweed and comforting shakshuka with Taiyouran egg, dill and feta. In particular, the shakshuka was devoured in seconds.
For the mains, the only American comfort food that’s been kept on the menu is the eatery’s signature chicken and citrus waffle. Fluffy but thin waffles and a generous piece of tender fried chicken are served with bacon and a smoky maple barbecue sauce. I hope it’s here to stay every weekend!
Steak and eggs came in the form of an eight-ounce flat-iron steak cooked to medium-rare perfection served with comforting Roquefort-stuffed tater tots and Taiyouran eggs, striking the perfect balance of gourmet and comfort cuisine. The dish was best paired with the Kriek, which has an acquired taste owing to its sour plum and cherry notes.
The tender schnitzel with lime polenta and harissa paired well with the La Vermontoise, which was light, refreshing and slightly tart.
The pappardelle with lamb ragu and kalamata was made from scratch and cooked perfectly al dente.
For vegetarians, the smoked eggplant and cornbread has been created, featuring miso barbecue sauce and a poached Taiyouran egg on the side.
A trio of desserts made for a lovely ending to our brunch, consisting of sugar-free cheesecake with blueberry, apple pie spring rolls covered in cinnamon sugar and served with tart vanilla yoghurt as a dipping sauce and Blue Supreme’s famous chocolate-chip cookies. Then it was time for a siesta…
The bevvies
We did a beer sampling over the course of the tasting, and the flavour profiles were unique. For something light, I recommend Gambler’s Gold by Hong Kong Beer Co., and for something smooth with a sweet, honey-like finish, the Melo-Nelo is highly recommended.
More adventurous craft beers included the savoury, acidic Thai Chilli from Lamma, a wild ale that contains a hint of spice.
The nonalcoholic kombucha on tap was citrusy and fizzy. I totally recommend this!
Verdict
Blue Supreme’s brunch menu is delicious, honest and humble, and the team care about the details, giving a personal touch to everything served. I’m looking forward to coming back for dinner and seeing what Chef Zylbersztejn has in store.
21 Tung Street, Sheung Wan, 5988 3088, book online
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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