Blue Supreme

Blue Supreme At Blue Supreme, we specialize in bottle conditioned beers and modern American cuisine.

We are a neighborhood restaurant nestled in the quiet neighborhood of Upper Lascar row (Cat street), Sheung Wan. At Blue Supreme we focus on live and bottle conditioned beer; beers that contain live yeast and cultures that causes re-fermentation in bottle. This will allow favours to further develop with age and be naturally carbonated. Such beers are brewed with indigenous ingredients and with ye

ast propagated nearby, making it an authentic artisanal beer with a true reflection of terroir. We also believe in the sociality of beer enjoyment and fittingly created a sharing plates menu; dishes to be enjoyed in the midst of conversation and drinking.

We're hiring for part-time FOH staff at Blue Supreme!Beer, wine and food training provided - F&B experience preferred, b...
18/04/2026

We're hiring for part-time FOH staff at Blue Supreme!

Beer, wine and food training provided - F&B experience preferred, but not essential for the right candidate.

Must be available weekends and evenings.

Benefits include competitive hourly rate (experience dependent), daily staff meal and drink, frequent team building events.

To apply please send a CV and short cover letter to [email protected]

Our kitchen dreamed up these festive designs, all made from scratch.Pigeon Wellington, truffle, jusMushroom Parfait, shi...
08/12/2025

Our kitchen dreamed up these festive designs, all made from scratch.

Pigeon Wellington, truffle, jus

Mushroom Parfait, shiitake, shallots

08/12/2025

Complementing our fourteen rotating taps of live beers is a bottle list featuring primal wines and wild beers. The line between these two worlds increasingly blurs—both are low‑intervention ferments made with the same philosophy: unfined, unfiltered, unpasteurized, and naturally fermented.

BLUE SUPREME X BAD TIMES DISCO | IT'S ALIVE V3Join us in launching the third iteration of our wild sour series, It's Ali...
04/12/2025

BLUE SUPREME X BAD TIMES DISCO | IT'S ALIVE V3

Join us in launching the third iteration of our wild sour series, It's Alive!, brewed with our friends at .

This time steeped on a cocktail of starfruit, guava and pomelo; this bretted-funk fruit bomb will drive you straight to the core of what we do at Blue Supreme.

Collaborating with our pals at , we'll have the inimitable on the decks to soundtrack your foray into a funk-filled frenzy, with It's Alive V3 available on draft and in bottle.

14 DEC | 2-7PM

On Thursday, the Oso Cervecería comes to Blue Supreme with a four-tap takeover showcasing their core and seasonal offeri...
22/08/2025

On Thursday, the Oso Cervecería comes to Blue Supreme with a four-tap takeover showcasing their core and seasonal offerings.

We'll be pouring the following brews alongside some Spanish-inspired food specials:

Fresh - NEIPA
Citrus - Fruited Pale
Coronado - WC IPA
Summer Breeze (w/ Sáez & Son) - Berliner Weiss

Thurs 28th August | 6pm, flights available.

At Blue Supreme, we cook from scratch, like curing our salmon with kriek (wild sour ale w. cherries), stuffing our own b...
05/07/2025

At Blue Supreme, we cook from scratch, like curing our salmon with kriek (wild sour ale w. cherries), stuffing our own blood sausages and hanging & whipping garlicky yoghurt for a Turkish breakfast.

At few additions to our brunch menu:

Kriek-cured salmon & soft scrambled eggs, ikura

Black pudding, potato mille feuille

Whipped yoghurt cilbar, poached eggs, house chili crisp

Beer.
16/05/2025

Beer.

Did someone say beer?
30/04/2025

Did someone say beer?

Not all carbonation is made the same. Unlike its industrial counterpart of forced carbonation, where CO2 is forcibly pum...
22/03/2025

Not all carbonation is made the same.

Unlike its industrial counterpart of forced carbonation, where CO2 is forcibly pumped into still beer, natural carbonation relies on an army of industrious yeast and bacteria that eat up sugars and breath out CO2. Natural carbonation results in silky smooth perlage; its denser, smaller bubbles exude more aromatics and give a softer mouthfeel, seeping daintily into your nostrils and tenderly caressing your tongue—a delicate experience.

Naturally carbonated beers and wines like pétillant naturel, a.k.a. pét-nats, are bottled before their final fermentation is complete, resulting in a softly fizzy, always delectable, sometimes funky, and distinctly hazy with unfiltered probiotic yeast goodness.

Available on draft or in bottles.

One for the festivities: LOBSTER “Spätzle” & CHEESEfresh pasta, bisque, fontinaFresh Spätzle” hand-formed, boiled and se...
18/12/2024

One for the festivities:

LOBSTER “Spätzle” & CHEESE
fresh pasta, bisque, fontina

Fresh Spätzle” hand-formed, boiled and seared with bisque on a hot pan; topped off with half a fresh lobster.

Best paired with a gueuze.

Address

21 Tung Street, Sheung Wan
Hong Kong

Opening Hours

Tuesday 12:00 - 23:00
Wednesday 12:00 - 23:00
Thursday 12:00 - 23:00
Friday 12:00 - 23:00
Saturday 12:00 - 23:00
Sunday 12:00 - 23:00

Telephone

+85259983088

Website

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