Suppa

Crave - - FEAST - Words Tif­fany Chan Pho­tos Sa­man­tha Sin

THE RESTAU­RANT

From the guys be­hind Atum Desser­ant comes nos­tal­gia-themed hot­pot restau­rant Suppa, which opened with lit­tle fan­fare on Jan­uary 1, in Cause­way Bay. Decked out with loud, turquoise ceil­ings, ’60s floor tiles climb­ing the walls, a boxy re­frig­er­a­tor, tacky chan­de­liers and mis­matched chairs, Suppa can seem gim­micky and a bit like a movie set, but its charm is un­mis­tak­able. The round tables are gen­er­ously spaced, so it never feels cramped, and the restau­rant is com­fort­able, un­like most hot­pot places in town.

THE FOOD

The vi­sion be­hind the restau­rant is fam­ily re­unions at home, with many items in­spired by home-cooked dishes from the ’70s. The var­ied broths are the stars of the menu, such as nour­ish­ing fish maw chicken broth ($288) and lesser-known pick­led Chi­nese cab­bage broth ($138), from north­ern China. There are sev­eral beef op­tions: fatty US An­gus ($158/small; $218/large) is sliced thinly, need­ing only a few sec­onds in the pot, while hand-cut Chi­nese beef ($178/small; $268/large) is thicker and leaner with a nice bite, and beefier taste. Our favourite plate was the chen pi mar­i­nated fish balls ($36), per­fectly springy in tex­ture and fra­grant with tart dried fruit. In need of carbs, we or­dered salted egg yolk fried rice ($24), which sounded bet­ter than it tasted: the egg needed to be bet­ter in­cor­po­rated into the rice for a salty, yolky aroma.

THE VER­DICT

Suppa isn’t just for In­sta­gram­mers and hip­sters, as there is sub­stance here as well as style. We’d rec­om­mend it for a mod­ern, com­fort­able hot­pot ex­pe­ri­ence and for those who want some­thing dif­fer­ent – specif­i­cally, a unique take on home-themed dishes.

2/F Cir­cle Tower, 28 Tang Lung Street, Cause­way Bay T 3520 4111

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