Supper Inn is regularly reviewed in the superlative. The price taking public are told that it is the place that chefs go for a late night feed, that it is always busy and that it is always excellent. It is not dirt cheap, but these statements are accurate. Famed for congee, a rice porridge/soup, the roast duck variety at $6 is scrumptious. Other dishes have aroused my curiosity, although they remain untried. The problem is that I also arrive at Supper Inn late on a Saturday night after I have had an enormous meal. Too full for a meal, I stick to soups.
Located on Celestial Avenue, off Little Bourke, up a staircase, one is confronted by a cramped room and fish. The suckling pig, crispy skin quail, sizzling Sichuan beef and hotpots are raved about by Miettas and the Age.
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