Restaurant ・ American
“Live beers”, screams the neon scribble that crowns the facade of Blue Supreme, a neighbourhood bar on Upper Lascar Row, aka Cat Street. The bold blue statement glows brightly against a backdrop of industrial concrete, when most of the knick-knack peddling vintage stores have packed up their wares for the night, and all that’s left is the assortment of saison-quaffing clientele, enjoying their tall wine glasses of intriguing brews on this quiet and characterful stretch of Sheung Wan. The team here are pretty passionate about bottle conditioned beers, and there is an impressive bar that features a 12-tap row of various “farmhouse-style ales and sour beers”, Blue Supreme’s raison d’être. So far, so bar—but once you place your order for your favoured brew (and we recommend taking your time to look through the menu of both bottled and draught options), you’ll notice that the food menu goes beyond the expected pub grub. They call their cuisine ‘modern American bistronomy’, and there is a freshness and lightness about the dishes that gives this statement gravitas. The chef who makes it come to life is Californian-born Leonard Cheung, who lists restaurants such as The Nomad, Eleven Madison Park and Cafe Boulud among his apprenticeships and, locally, Otto e Mezzo and Bo Innovation.