Start with Iberico, move on to Chinese crispy chicken. Don’t cross the guy with the glasses.
Sup 1 is not new to the scene—it’s just new to the ‘hood, having recently relocated from Gough Street in Sheung Wan to High Street (a.k.a. “the new Gough Street”) in Sai Ying Pun.
The menu here is a bit of everything: you can start with oysters, then move on to pasta dishes, sushi and sashimi, fried rice and east-meet-west selections. Some signature dishes are available for pre-order, and we asked for the Chinese-style crispy chicken in advance.
There was a particularly grumpy server roaming about, serving tables only when he felt like it, but the rest of the friendly staff balanced him out. The timing of all the dishes was really off, however, and there was a big lag between our mains. Our salad frisée with bacon and poached egg was pleasant, although we weren’t able to mix the egg yolk with the lettuce leaves as instructed, because the yolk was more solid than liquid.
Our three mains of crispy chicken, seafood and chorizo pasta, and duck confit with rice fared much better. The pasta came with octopus bits, clams and healthy slices of chorizo that gave the dish an extra kick. The crispy chicken had both juicy, savory meat and crispy skin, and came with chicken-oil-soaked potatoes at the bottom. The duck confit with rice—a fusion of French technique and Asian flavors—was delicious and different. The duck pieces were shredded and tossed with the rice, and the taste reminded us of lotus leaf bundles from Cantonese restaurants.
We would definitely come back for the food, but there’s room for improvement in server attitudes and timing alike.