Staring up the timber-panelled stairwell that leads to Supper Inn, you get the impression that this late-night eatery hasn’t changed at all since it opened in 1977. Make your way up those creaky stairs and that feeling stays with you.
With its office-cubicle glow, the restaurant feels a bit like an old classroom. The walls are lined with felt, the grey blinds are always down, and the air feels like damp velvet. But Supper Inn isn’t about a name-brand fit-out – you came here for the food. And on that front, it routinely excels.
The kitchen pumps out reliably tasty Cantonese classics until 2.30am every night of the week. Its hero dishes are arguably the roasted suckling pig and the chicken congee – peppered with tender strips of meat and a healthy smattering of ginger, the thick rice porridge is like a warm embrace from a long-lost friend – but a 206-item-strong menu (222 including drinks) means there’s plenty of scope for experimentation.
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