SUPPA: Back to the 80’s

Even though the idea of hotpot is not new to me, I was so excited when Sharon (yes, Sharon—or Sheren with a different spelling) and Betsy, asked me to join them for a hotpot dinner in a somewhat-oldish restaurant in Causeway Bay.

Located in a busy, extravagant district, SUPPA (十下) offers a glimpse of Chinese cultural heritage. In a dramatic way, it was like time travelling to the era before you were born.

First impression: this place just looks like traditional house—from wooden round tables, fridge, and partitions, to small details like old-designed utensils and scratched wallpaper.

We came here at around 6:30PM; there was a few people at that time and we were given only 90mins for a table.

See, see, I can’t be the only one who fell in love with the design, right.😭

It took us a long process to decide what to order—even the waiter came several times, asking “what can I help you?”, which I kinda believe that he actually got so impatient like, these kids better be ordering in 5 mins or I will cry.
Seriously, we were that slow.

Ok, things are about to boiling. Now lemme show you the steps of enjoying hotpot:


Step 1: Mix your own sauce.

In my 21 years of existence, this was the fanciest way to pour soy sauce… I mean, look at that soy sauce pot! I actually thought they serve complimentary tea as welcome drink, you know.

Step 2. Take photos of everything

—while waiting for the soup to boil and the food to be served.


We decided to have a half-half: tomato fish soup and spicy soup.
To be honest, I was a bit surprised that the soup base costs HK$118+ and I was like, a hundred for a soup only? I better drink it.
Oh, I remember there’s even Garlic Clams Pot as soup base for HK$250……. yea.😶

Step 3. Start cooking!

When I was in Sweden, a Chinese friend of mine once told me that there is actually an ‘order’ in putting the food into the pot: pork first, beef, followed by fish ball, and everything else because veggie must be the last.
(I usually just put everything inside the pot lol)

Alright so, we started with the beef.

Again, I’ve never seen a plate of beef this beautiful. It does look like a bouquet of roses from above, doesn’t it?
We ordered local beef because US beef was unavailable that day, and the cost is around HK$200.

Yin & Yang: Sichuan Spicy Soup and Tomato & Fish Soup —there’s actually a fish included.

By the way, the spicy soup base tastes like Sichuan style—that kind of spicy taste that is good at first, but then it burns your tongue.
And yea after a while my tongue felt numb and any food became tasteless, so I gave up that soup base and dip the beef into my self-made sauce instead.

Left: Look at them special fish balls (as written on the menu; even though I don’t really know what makes it special lol). I expected the normal, white and big fish balls, so when this plate came out I was like, I didn’t order fried meatballs?!
And yea anyway it tasted good, although it was a bit too chewy compared to the ones I usually eat.
Right: Fried tofu my love! (reminded me of how I used to buy gorengan back when I was in primary school😌  good ol’ daysssss)

Last but not least, the cheese balls.
They’re amazingly tasty; you know, when the cheese melts in your mouth… omg—’twas best feeling ever.

The cheese balls are small in size, yet so full of awesomeness. It’s like mini bao (or buns), and I don’t know if we can eat without boiling it first. Maybe we can… damn, it will be perfect for snacks.

Overall experience: Even though it’s a bit pricey and eating time is limited (well, it’s common in HK tho), I think it’s reasonable considering the taste of the food and the atmosphere of the restaurant. Since the place tries to create homey ambience, it just feels so nostalgic to sit together on the round table and have dinner (thinking how I am used to eat in front of my laptop, or while watching TV).

Soooo if you’re in Hong Kong or are planning to come soon, do consider this restaurant! 🙂
(and no, I am not endorsed for this lol)

Cheers x

Hong Kong • April 6, 2017