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Restaurant: Whey
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有驚喜的新加坡一星料理！魚子醬榴蓮雪糕係MVP💛
2024-10-24 590 views
紀念日想食餐好又唔想食西餐，就揀咗加入新加坡風味嘅modern European cuisine - Whey🌟估唔到又幾有驚喜🤓[𝐋𝐮𝐧𝐜𝐡 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 $𝟓𝟖𝟖𝐩𝐩]🦑𝐒𝐨𝐭𝐨𝐧𝐠 𝐓𝐚𝐫𝐭𝐥𝐞𝐭 & 𝐛𝐚𝐤𝐤𝐰𝐚 𝐛𝐚𝐨兩款amuse bouche 魷魚撻及炸饅頭般似肉碎包都很不錯！前者crispy蜂窩餅及後者包住cream cheese、特製肉乾同黑胡椒，一脆一軟味道截然不同但兩者富有層次感，成功打開我地味蕾👅🐟𝐒𝐭𝐫𝐢𝐩𝐞𝐝 𝐉𝐚𝐜𝐤全餐唯一走小清新路線（？）縞鰺刺身加入哈密瓜及春碗豆去提鮮，清新開胃😊🍞𝐖𝐡𝐞𝐲’𝐬 𝐁𝐮𝐚𝐡 𝐊𝐞𝐥𝐮𝐚𝐤 𝐌𝐢 𝐏𝐚𝐮用上東南亞黑果新鮮焗製嘅麵包🍞聞起黎好香可可味，包體非常軟熟，包控表示很可以，絕對會想encore🥰不過男友表示就係普通可可麵包🙄🐄𝐆𝐮𝐥𝐚𝐢 𝐁𝐞𝐞𝐟 𝐒𝐡𝐨𝐫𝐭 𝐑𝐢𝐛 (𝐚𝐝𝐝-𝐨𝐧 $𝟏𝟗𝟖𝐩𝐩)男友最喜歡嘅一道！牛小扒用芹菜同大樹菠蘿調味，估唔到3樣貌似唔適合擺埋一齊嘅食材係可以咁match! 牛非常非常軟腍，連旁邊嘅菇都十分好食🥺🫶🏻絕對係值得add on嘅一道菜😋🍚𝐍𝐚𝐬𝐢 𝐔𝐥𝐚𝐦主菜Nasi
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紀念日想食餐好又唔想食西餐，就揀咗加入新加坡風味嘅modern European cuisine - Whey🌟
估唔到又幾有驚喜🤓

[𝐋𝐮𝐧𝐜𝐡 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 $𝟓𝟖𝟖𝐩𝐩]
🦑𝐒𝐨𝐭𝐨𝐧𝐠 𝐓𝐚𝐫𝐭𝐥𝐞𝐭 & 𝐛𝐚𝐤𝐤𝐰𝐚 𝐛𝐚𝐨
兩款amuse bouche 魷魚撻及炸饅頭般似肉碎包都很不錯！前者crispy蜂窩餅及後者包住cream cheese、特製肉乾同黑胡椒，一脆一軟味道截然不同但兩者富有層次感，成功打開我地味蕾👅
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🐟𝐒𝐭𝐫𝐢𝐩𝐞𝐝 𝐉𝐚𝐜𝐤
全餐唯一走小清新路線（？）
縞鰺刺身加入哈密瓜及春碗豆去提鮮，清新開胃😊
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🍞𝐖𝐡𝐞𝐲’𝐬 𝐁𝐮𝐚𝐡 𝐊𝐞𝐥𝐮𝐚𝐤 𝐌𝐢 𝐏𝐚𝐮
用上東南亞黑果新鮮焗製嘅麵包🍞
聞起黎好香可可味，包體非常軟熟，包控表示很可以，絕對會想encore🥰
不過男友表示就係普通可可麵包🙄
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🐄𝐆𝐮𝐥𝐚𝐢 𝐁𝐞𝐞𝐟 𝐒𝐡𝐨𝐫𝐭 𝐑𝐢𝐛 (𝐚𝐝𝐝-𝐨𝐧 $𝟏𝟗𝟖𝐩𝐩)
男友最喜歡嘅一道！牛小扒用芹菜同大樹菠蘿調味，估唔到3樣貌似唔適合擺埋一齊嘅食材係可以咁match! 牛非常非常軟腍，連旁邊嘅菇都十分好食🥺🫶🏻
絕對係值得add on嘅一道菜😋
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🍚𝐍𝐚𝐬𝐢 𝐔𝐥𝐚𝐦
主菜Nasi Ulam會喺食客面前打開蓋攪拌幾igable😆
jasmine rice粒粒分明配上煎到脆邊嘅threadfin一聞已經食指大動🤤
強烈建議撈埋附上嘅自家製XO醬！簡直將個飯昇華到另一個層次
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🐔𝐂𝐞𝐫𝐞𝐚𝐥 𝐅𝐫𝐢𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 (𝐭𝐨 𝐬𝐡𝐚𝐫𝐞 $𝟏𝟖𝟖)
麥片炸雞有4大舊，保留到肉汁且帶有咖哩香氣，不過呢個add on冇牛小扒出色，可選擇只add on 牛小扒已足夠🤭
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🌽𝐒𝐰𝐞𝐞𝐭 𝐂𝐨𝐫𝐧 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦
💛𝐌𝐚𝐨𝐬𝐡𝐚𝐧 𝐖𝐚𝐧𝐠 𝐃𝐮𝐫𝐢𝐚𝐧 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦 (𝐬𝐮𝐩𝐩 $𝟏𝟖𝟖)
甜品男友揀咗sweet corn ice cream，濃濃粟米香味加上柑橘皮及新加坡風味嘅水粿，🦒很滿意😂
身為榴槤愛好者我揀咗另一道招牌魚子醬貓山王榴槤雪糕。鹹鮮魚子醬配上濃郁榴槤雪糕係是日最愛！一試難忘😭👏🏻
好！好！食！🥺
願意為咗呢個甜品再返嚟Whey💛
Only Whey can do it!!☺️
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最後有千層糕及朱古力作結，更因為知道我地慶祝anniversary送上蛋糕🍰，最後飽到捧住肚走🤰🏻🫃🏻
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每一道都有記憶點及驚喜，感受到chef加入hometown特有食材，有心思❤️
overall lunch性價比唔錯🫶🏻
不過紅日lunch time只有3枱客人，希望大家留港消費嘅時候可以多支持有水準嘅餐廳😣
絕對會為咗貓山王榴槤雪糕再黎Whey🥰
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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有心思的新加坡fusion菜
2024-09-01 2793 views
中環「Whey 」時尚歐陸菜混合新加坡菜式，來自新加坡的主廚Barry Quek採用本地時令食材和有機農作物，將家鄉特色融入當代歐陸菜式之中。餐廳裝潢柔和簡潔能夠睇到出菜時主廚有心機同好有heart 地為客人準備菜式。品嘗菜單滿載新加坡風味，每一道菜式都有好有心思擺設，無論前菜都相當美味，我最喜愛招牌法式麵包配黑果醬令人回味，銀鯧魚放在炸蘿蔔、參巴 hijau 以及花生和白芝麻泥上食落口好嫩滑。新界豬肋骨和白胡椒做的肉骨茶香濃鬆化入口即溶，沙薑雞將雞胸及雞髀肉製成肉卷淡淡香滑雞肉，煙燻龍蝦椰漿飯加上新加坡傳統喇沙醬真係食唔停口，粟米雪糕味道恰當不太甜，還有斑斕甜品真是完美的句號。整體來說是一餐很豐富美味的晚餐，性價比高，值得推薦的米芝蓮一星餐廳。
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中環「Whey 」時尚歐陸菜混合新加坡菜式，來自新加坡的主廚Barry Quek採用本地時令食材和有機農作物，將家鄉特色融入當代歐陸菜式之中。餐廳裝潢柔和簡潔能夠睇到出菜時主廚有心機同好有heart 地為客人準備菜式。
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 品嘗菜單滿載新加坡風味，每一道菜式都有好有心思擺設，無論前菜都相當美味，我最喜愛招牌法式麵包配黑果醬令人回味，銀鯧魚放在炸蘿蔔、參巴 hijau 以及花生和白芝麻泥上食落口好嫩滑。新界豬肋骨和白胡椒做的肉骨茶香濃鬆化入口即溶，沙薑雞將雞胸及雞髀肉製成肉卷淡淡香滑雞肉，煙燻龍蝦椰漿飯加上新加坡傳統喇沙醬真係食唔停口，粟米雪糕味道恰當不太甜，還有斑斕甜品真是完美的句號。整體來說是一餐很豐富美味的晚餐，性價比高，值得推薦的米芝蓮一星餐廳。
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A Culinary Journey Through Singapore
2024-07-09 3388 views
I recently had the pleasure of experiencing a seven-course tasting menu at a Michelin starred Singaporean fine dining restaurant, featuring innovative dishes crafted by Chef Barry Quek.1. Kueh Serabai and Kueh Loyang: Two delightful amuse-bouche selections were presented, with the first one capturing my preference for its exquisite flavor combination.2. Striped Jack with Spring Peas and Rasam: A refreshing and pleasant start to the meal, this dish featured fresh striped jack accompanied by sprin
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I recently had the pleasure of experiencing a seven-course tasting menu at a Michelin starred Singaporean fine dining restaurant, featuring innovative dishes crafted by Chef Barry Quek.

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1. Kueh Serabai and Kueh Loyang: Two delightful amuse-bouche selections were presented, with the first one capturing my preference for its exquisite flavor combination.
Amuse  Bouche
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2. Striped Jack with Spring Peas and Rasam: A refreshing and pleasant start to the meal, this dish featured fresh striped jack accompanied by spring peas and a tangy rasam sauce.
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3. Whey's Mi-Pau: The standout bread course showcased a black nut (buah keluak)-infused bread with a crispy exterior and soft interior, perfectly complemented by a rich black nut spread.
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4. Grilled Lobster and Clams in Laksa Broth: This flavorful dish featured succulent lobster and clams in a fragrant and comforting laksa broth, making for a satisfying seafood experience.
$1700
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5. New Territories Pork Bak Kut Teh (supp $268): Chef Barry Quek's innovative take on the classic Bak Kut Teh dish featured pork coated in a delicious Bak Kut Teh sauce, resulting in a delightful surprise for the palate.
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6. Nasi Ulam with Smoked Grilled Threadfin: A true taste of Singaporean cuisine, this dish featured perfectly smoked grilled threadfin served alongside aromatic jasmine rice and homemade chili sauce, making it a favorite course of the evening.
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7. Buttermilk Sorbet with Bergamot and Almonds: This refreshing palate cleanser showcased a tangy buttermilk sorbet paired with fragrant bergamot and crunchy almonds.
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8. Maoshan Wang Durian Ice Cream: A durian lover's dream, this dessert featured a potent Maoshan Wang durian ice cream that left a lasting impression. The inclusion of fresh durian flesh would have elevated the dish even further.
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9. Petit Fours: The meal concluded with a delightful assortment of petit fours, including kueh lapis, spiced millefeuille, and pandan canele.
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Throughout the evening, the staff were incredibly friendly and attentive, ensuring a wonderful dining experience. As a special touch, Chef Barry specially presented a small pandan cheesecake to celebrate my recent career milestone. Overall, this fine dining experience was a true culinary journey through Singapore, showcasing Chef Barry Quek's innovative and delectable creations.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2024-07-08
Dining Method
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Recommended Dishes
Amuse  Bouche
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很有驚喜
2024-04-16 3415 views
—🫔 Chicken Liver Mousse🐟 Keuh Loyang with Potato Crisp🐟 Yellowtail with Finger Lime and Caviar❤️🍞 Whey’s Brioche❤️🦞 Laksa Broth with Grilled Lobster and Clams❤️🐮 Holstein Beef Striploin🐟🍚 Nasi Ulam with Threadfin and Sambal❤️🐔 Cereal Fried Chicken (+)🍧 White Peach Sorbet with Jolly Shandy Jelly🧁 Taro Orh Nee❤️🍬 Petit FourSalted Egg Pie Tee • Masala Financier • Milo Hazelnut—🤩 O M G 🤩Whey’s Brioche is soooo good! 是黑果味(buah keluak)的Brioche!😻😻😻香香甜甜又軟軟的 很特別! 吃光光! 超 好 味 ! 成餐都充滿新加坡菜的風味特別是喇沙湯汁配烤龍蝦和貝 仲有竹笙沾汁好
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—
🫔 Chicken Liver Mousse
🐟 Keuh Loyang with Potato Crisp
🐟 Yellowtail with Finger Lime and Caviar❤️
🍞 Whey’s Brioche❤️
🦞 Laksa Broth with Grilled Lobster and Clams❤️
🐮 Holstein Beef Striploin
🐟🍚 Nasi Ulam with Threadfin and Sambal❤️
🐔 Cereal Fried Chicken (+)
🍧 White Peach Sorbet with Jolly Shandy Jelly
🧁 Taro Orh Nee❤️
🍬 Petit Four
Salted Egg Pie Tee • Masala Financier • Milo Hazelnut
—

🤩 O M G 🤩
Whey’s Brioche is soooo good!
是黑果味(buah keluak)的Brioche!😻😻😻
香香甜甜又軟軟的 很特別! 吃光光! 超 好 味 !

成餐都充滿新加坡菜的風味
特別是喇沙湯汁配烤龍蝦和貝 仲有竹笙沾汁好味道!😋
煙薰馬友拌飯 仲有個自家製的辣椒醬都好惹味!
以香港的Fine dining來說的確有驚喜👍


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Date of Visit
2024-03-04
Dining Method
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Spending Per Head
$1500 (Dinner)
Level3
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回味無窮 😋
2024-01-13 3239 views
好耐無食過新加坡菜式😋今次同屋企人試吓whey，新加坡主廚以香港本地食材結合新加坡元素，帶黎創新而旦精緻嘅菜式，米芝蓮一星餐廳。新加坡菜fine dining款式嶄新特別，環境好舒適☺️每樣食物好精緻，好好味，到現在還回味無窮，係有驚喜嘅新加坡菜式🇸🇬Whey📍中環威靈頓街198號The Wellington UC樓🚇港鐵上環站E2出口,步行約3分鐘
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好耐無食過新加坡菜式😋

今次同屋企人試吓whey，新加坡主廚以香港本地食材結合新加坡元素，帶黎創新而旦精緻嘅菜式，米芝蓮一星餐廳。


新加坡菜fine dining款式嶄新特別，環境好舒適☺️

每樣食物好精緻，好好味，到現在還回味無窮，係有驚喜嘅新加坡菜式🇸🇬




Whey
📍中環威靈頓街198號The Wellington UC樓
🚇港鐵上環站E2出口,步行約3分鐘
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有驚喜既新加坡菜
2024-01-04 2477 views
同朋友慶祝生日又遇上聖誕節間間米芝蓮餐廳都係聖誕Menu搵到呢間boxing day 已經唔係用聖誕menu所以價錢上冇咁貴成個Menu都好豐富最有驚喜係個魚同埋牛龍蝦飯既龍蝦亦非常彈牙配埋自家製既辣椒醬加少少調味D24榴槤雪糕配件魚子醬亦都好特別D24 既味道不是太濃所以無搶走魚子醬既味道上甜品前亦都會問你要唔要咖啡或茶點了fresh mint tea我好奇揭開個蓋裏面全部都係新鮮薄荷葉估唔到星加坡菜都可以咁好味走嘅時候仲有Chef出嚟
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同朋友慶祝生日
又遇上聖誕節
間間米芝蓮餐廳都係聖誕Menu
搵到呢間boxing day 已經唔係用聖誕menu
所以價錢上冇咁貴
成個Menu都好豐富
最有驚喜係個魚同埋牛
龍蝦飯既龍蝦亦非常彈牙
配埋自家製既辣椒醬
加少少調味
D24榴槤雪糕配件魚子醬亦都好特別
D24 既味道不是太濃
所以無搶走魚子醬既味道
上甜品前亦都會問你要唔要咖啡或茶
點了fresh mint tea
我好奇揭開個蓋
裏面全部都係新鮮薄荷葉
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估唔到星加坡菜都可以咁好味
走嘅時候仲有Chef出嚟
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An interesting journey with Singapore influences✨
2023-11-26 1856 views
Debuted in 2021, Whey has quickly established itself as one of the finest dining destinations in the city that serves innovative European cuisine with Singaporean influences. The restaurant's attentive service and distinguished culinary offerings have earned them praise from discerning diners and numerous awards including a Michelin star. Patrons delight in exquisitely crafted dishes in the elegant dining space featuring wood accent, modern fixtures and soft lighting which created a comfortable
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Debuted in 2021, Whey has quickly established itself as one of the finest dining destinations in the city that serves innovative European cuisine with Singaporean influences. The restaurant's attentive service and distinguished culinary offerings have earned them praise from discerning diners and numerous awards including a Michelin star. 

Patrons delight in exquisitely crafted dishes in the elegant dining space featuring wood accent, modern fixtures and soft lighting which created a comfortable yet refined ambiance that complements their cuisine. Special thanks to Chef Barry for his talent in creating beautiful, flavorful meals and manager Dino for providing first-rate service.   
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𝙑𝙖𝙙𝙖𝙞 (7.5/10)
The plating was unconventional, with two spheres nestled within a ring of vibrant green. The toppings elevate the vadai to fine dining heights: smoked salmon lined up surgical precision, and caviar delicately arranged over it. Taking the savory morsel, a subtle yet noticeable kick of chili heat spread across the palate that whet the appetite for what was to come. While rooted in traditional Indian street food, Whey's vadai exemplifies the restaurant's ability to transform comfort food into refined gastronomy. 
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𝙍𝙚𝙣𝙙𝙖𝙣𝙜 (7/10)
Whey's take on beef rendang begins with its creative presentation in a petite roll, which allows diners to fully focus on the intricate symphony of flavors and texture within one bite. The rendang's harmony of spice, coconut and shreds of beef, is perfectly showcased by the contrast of the crisp pastry exterior. 
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𝘽𝙡𝙪𝙚𝙛𝙞𝙣 𝙏𝙪𝙣𝙖 (8/10)
The modern presentation of the dish begins by subverting expectations, layering pickled radish of vibrant colours and fried shrimp atop smooth cubes of applewood smoked tuna with tangy sauce consisting of calamansi. The pickled radish brings a vinegary punch that cuts through the richness of the tuna. Each bite was an explosion of sensation as the yielding tuna melds with the crunch of fried shrimp and pickle. Though some may not like the slight pepperiness of radish, I find it an exceptionally refreshing dish for summer. 
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𝙇𝙤𝙘𝙖𝙡 𝙏𝙝𝙧𝙚𝙚-𝙔𝙚𝙡𝙡𝙤𝙬 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙍𝙞𝙘𝙚 (8.5/10)
Inspired by classic Hainan chicken rice, the dish elevated this local favourite with flawless execution and creativity. The star of the plate is the chicken breast cooked to absolute perfection, with the skin crisp yet yielding and the meat juicy and tender. The clean roast chicken flavour makes the simple dish sing and sets a high benchmark. However, the Chef did not stop there. The chicken thigh roll infused with subtle pandan notes, the aromatic chicken gizzard and heart further accentuate the savoury umami tone of the dish.  

With complex yet balanced flavours achieved through well-executed techniques, this inspired reinterpretation of classic dish highlights the restaurant's mastery of local dishes with fine dining panache. This is a must-try for diners wanting to experience how tradition meets innovation on one plate. 
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𝙎𝙚𝙖𝙗𝙖𝙨𝙨 (8/10)
The fish with its skin scored and rendered to perfection, lies upon a pool of aromatic green broth made of fish, pickled okra and curry leaf. Beside sit the zucchini with puree, promising subtle variations in flavor and texture. The first bite of fish reveals a study in contrasts: the paper-thin skin, perfectly crisped, gives way to succulent, flaky white flesh. As the aromatic broth touches the tongue, its layered flavors unfold - an herbal base of curry leaf amplified by vegetal notes of pickled okra, balanced by just the right degree of acidity cutting through the fish's unctuousness. 
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𝘽𝙖𝙣𝙖𝙣𝙖 𝙏𝙖𝙩𝙞𝙣 (8/10)
This unique reimagining of the classic French dessert showcases the chef's ingenious fusion of local and global flavors. The banana tatin consists of miso, imparting fermented flavour and savory notes that contrasted with the sweet banana, creating an intriguing yet harmonious balance of tastes. 
Bringing further complexity to the dish is the fermented black bean ice cream. The savoriness paired exquisitely with the sweet banana, while the cold creaminess provides a counterpoint to the hot tatin. It is an intriguing and sophisticated combination of flavors that only a top chef could pull off so elegantly. 
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𝙈𝙞𝙜𝙣𝙖𝙧𝙙𝙞𝙨𝙚𝙨 (7/10)
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⭐️新歐式料理x新加坡風味
2023-11-08 1587 views
餐廳由Barry Quek掌廚，他將自己的新加坡根源融入到現代歐式料理中，帶來豐富而獨特的風味。🍽️ 10道菜的tasting menu 🥢- Kale trout, caviar 肉質細嫩的鱒魚搭配鹹香的魚子醬- Abalone鮑魚配辣椒蒜蓉- Kuruma Prawn 清新的生蝦沙拉- Bluefin Tuna ginger flower, radish，吞拿魚搭配姜花的香氣，別有一番風味。- 🌟 Whey's Brioche buah keluak emulsion，每天特製的乳酪包搭配buah keluak醬（东南亚特有黑色坚果提炼出的顺滑果醬），这款麵包柔軟蓬鬆，并带有獨特的可可、蘑菇和黑橄欖風味。🍞 另外還有起司味濃厚的自家製牛油和酸種麵包。- Turbot potato比目魚配土豆- 🌟 King Crab mee, laksa 蟹肉叻沙麵，主廚使用叻沙葉製作了自家的麵條，煮在特製的咖喱叻沙湯中。搭配了本地的大澳蝦乾和象拔蚌，口感上很有驚喜。另外蟹肉的鮮美與叻沙麵的辣香相得益彰。- Aged Barbary Duck 茶燻鴨- Kesum Sorbet 羅望子雪芭- Pan
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餐廳由Barry Quek掌廚，他將自己的新加坡根源融入到現代歐式料理中，帶來豐富而獨特的風味。

🍽️ 10道菜的tasting menu 🥢

- Kale trout, caviar 肉質細嫩的鱒魚搭配鹹香的魚子醬
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- Abalone鮑魚配辣椒蒜蓉
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- Kuruma Prawn 清新的生蝦沙拉
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- Bluefin Tuna ginger flower, radish，吞拿魚搭配姜花的香氣，別有一番風味。
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- 🌟 Whey's Brioche buah keluak emulsion，每天特製的乳酪包搭配buah keluak醬（东南亚特有黑色坚果提炼出的顺滑果醬），这款麵包柔軟蓬鬆，并带有獨特的可可、蘑菇和黑橄欖風味。🍞 另外還有起司味濃厚的自家製牛油和酸種麵包。
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- Turbot potato比目魚配土豆
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- 🌟 King Crab mee, laksa 蟹肉叻沙麵，主廚使用叻沙葉製作了自家的麵條，煮在特製的咖喱叻沙湯中。搭配了本地的大澳蝦乾和象拔蚌，口感上很有驚喜。另外蟹肉的鮮美與叻沙麵的辣香相得益彰。
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- Aged Barbary Duck 茶燻鴨
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- Kesum Sorbet 羅望子雪芭
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- Pandan Chiffon Cake 班蘭戚風蛋糕搭配開心果雪糕
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- 🌟Maoshan Wang Durian Ice Cream 自製貓山王榴蓮雪糕搭配魚子醬，餐廳呼聲最高的甜點，鹹甜的結合。
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🧁 最後的 petit four 小蛋糕
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- White chocolate melon pavlova
- Truffle candlenut rocher
- Masala financier

🍹搭配這些菜品，我選擇了他們4杯的Non- Alcoholic Flight （無酒精調酒），包括🌸有氣茉莉花茶、🍊番石榴配小柑橘和羅勒、🍍鳳梨配百香果和芫荽，🥥 以及最後甜點般的椰奶配玫瑰燕麥奶。

- 

💁🏻‍♀️🍃Whey致力於支持本地農場和企業，並力求利用食材的全部，減少食物浪費。🍂
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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🉐米芝蓮一星🌟高級星加坡餐廳🉐
2023-10-05 1323 views
平時去星加坡旅行，唔多唔少都會係佢啲大排檔、肉骨茶等等嘅小店，但係高質高格調星加坡菜都是少有，位於中環嘅whey就係罕有的一間。由星加坡籍的年輕主廚掌舵，將傳統星加坡娘惹菜加入創意元素烹調，擁有米芝蓮一星榮譽，非常值得一試。🥇🍜Dry Laksa Mee Abalone, Sambal 傳統的喇沙都會使用油麵，而呢個面特別之處是使用了菠菜製成麵，味道清爽而且Q彈，主菜鮑魚非常彈牙，拌以傳統參巴醬，完美無瑕。🐣Local Three-Yellow Chicken Rice 利用本地三黃雞做食材，賣點是肉質嫩滑皮脆入口雞味重，而另一件則以雞皮捲實雞內臟燒至皮脆，一放入口外脆內嫩，入口豐富。🍡Onde Onde 斑蘭椰絲糕係傳統的星加坡糕點，主要以糯米給他能為主要原材料，入口非常煙韌，而且仲有清新斑蘭味及椰絲香味，的確是傳統東南亞食物的風味🍰Pandan Rice Cake斑蘭蛋糕入口軟綿綿，非常清香，難怪受旅客歡迎，去旅行都總會買返回鄉做手信。🍫Chocolate Truffle甜品以松露朱古力作結尾，滑滑creamy，入口即溶，朱古力的味道餘韻強，讚👍
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平時去星加坡旅行，唔多唔少都會係佢啲大排檔、肉骨茶等等嘅小店，但係高質高格調星加坡菜都是少有，位於中環嘅whey就係罕有的一間。由星加坡籍的年輕主廚掌舵，將傳統星加坡娘惹菜加入創意元素烹調，擁有米芝蓮一星榮譽，非常值得一試。🥇

🍜Dry Laksa Mee Abalone, Sambal
傳統的喇沙都會使用油麵，而呢個面特別之處是使用了菠菜製成麵，味道清爽而且Q彈，主菜鮑魚非常彈牙，拌以傳統參巴醬，完美無瑕。

🐣Local Three-Yellow Chicken Rice
利用本地三黃雞做食材，賣點是肉質嫩滑皮脆入口雞味重，而另一件則以雞皮捲實雞內臟燒至皮脆，一放入口外脆內嫩，入口豐富。

🍡Onde Onde
斑蘭椰絲糕係傳統的星加坡糕點，主要以糯米給他能為主要原材料，入口非常煙韌，而且仲有清新斑蘭味及椰絲香味，的確是傳統東南亞食物的風味

🍰Pandan Rice Cake
斑蘭蛋糕入口軟綿綿，非常清香，難怪受旅客歡迎，去旅行都總會買返回鄉做手信。

🍫Chocolate Truffle
甜品以松露朱古力作結尾，滑滑creamy，入口即溶，朱古力的味道餘韻強，讚👍
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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生日飯
2023-10-05 1101 views
朋友上個星期同我去中環食新加坡fine dining 慶祝生日🥳 這裏環境優美、餐廳以泥土色做主調, 是一個適合慶祝的一個好地方!Bluefin tuna , ginger flower, radish: 擺盤十分精美、藍鰭吞拿魚十分鮮甜、入口即溶！再加上大量的魚子醬、好奢華呀！Sweet corn, Sweet shrimp, pineapple: 配搭太特別了，有粟米🌽、甜🦐、波蘿🍍、酸酸甜甜、令人感到開胃！Rendang: 外層脆口微辣的牛肉，口感豐富Vadai spring trout, tomato jelly: 用脆脆麵團包住三文魚蓉，再喺上面加上魚子醬，好鮮味呢！Local three-yellow chicken rice: 用三黃雞做嘅海南雞飯， 充滿油香、肉質亦好軟腍、造成雞卷，加上蔥油、不會油膩，好惹味呢！Banana tatin 第一食黑豆整既雪糕再加上焦塘醬、鹹中帶甜、好特別的味道！
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朋友上個星期同我去中環食新加坡fine dining 慶祝生日🥳 這裏環境優美、餐廳以泥土色做主調, 是一個適合慶祝的一個好地方!

Bluefin tuna , ginger flower, radish: 擺盤十分精美、藍鰭吞拿魚十分鮮甜、入口即溶！再加上大量的魚子醬、好奢華呀！

Sweet corn, Sweet shrimp, pineapple: 配搭太特別了，有粟米🌽、甜🦐、波蘿🍍、酸酸甜甜、令人感到開胃！

Rendang: 外層脆口微辣的牛肉，口感豐富

Vadai spring trout, tomato jelly: 用脆脆麵團包住三文魚蓉，再喺上面加上魚子醬，好鮮味呢！

Local three-yellow chicken rice: 用三黃雞做嘅海南雞飯， 充滿油香、肉質亦好軟腍、造成雞卷，加上蔥油、不會油膩，好惹味呢！

Banana tatin 第一食黑豆整既雪糕再加上焦塘醬、鹹中帶甜、好特別的味道！
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中環高質餐廳🍴🥰
2023-09-28 885 views
有朋至遠方來，打算喺中環宴客，唔想失禮到別人就喺中環搵左間米芝連一星嘅餐廳，就喺The Wellington嘅UG層，叫Whey嘅餐廳，餐廳環境宜人而且服務水平一流，食物質素更加係一級棒😋🍮Kesum Sorbet (Longan foam, tamarind puree) 呢度菜由Kesum冰糕、龍眼泡沫同埋羅望子醬汁，Kesum喺越南嘅一種香料，味道有少少似芫荽，羅望子醬汁就酸微微咁，配埋一齊食都幾開胃🐟Bluefin Tuna (ginger flower, radish) 藍鰭吞拿魚名貴好食就不在話下，上面鋪滿魚子醬令到成個菜式更加奢華，魚子醬嘅鹹香，配埋新鮮嘅藍鰭吞拿魚，入口即化，十分享受，而且呢度菜嘅擺盤好靚，好適合打卡🍜Dry Laksa Mee Abalone, Sambal 麵底係由喇沙菜同埋菠菜製成，味道清新，口感一流，面頭嘅鮑魚，新鮮爽口彈牙，配埋喇沙到森巴醬拌埋一齊食，配合得完美無瑕🐠Threadfin Fish (Potato, Coconut XO) 馬友魚煎完之後嘅魚肉保持嫩滑且濕潤，配埋餐廳自己嘅椰子XO醬同埋參巴辣椒醬，令成個菜嘅味道昇華唔少，美味程度
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有朋至遠方來，打算喺中環宴客，唔想失禮到別人就喺中環搵左間米芝連一星嘅餐廳，就喺The Wellington嘅UG層，叫Whey嘅餐廳，餐廳環境宜人而且服務水平一流，食物質素更加係一級棒😋

🍮Kesum Sorbet (Longan foam, tamarind puree) 呢度菜由Kesum冰糕、龍眼泡沫同埋羅望子醬汁，Kesum喺越南嘅一種香料，味道有少少似芫荽，羅望子醬汁就酸微微咁，配埋一齊食都幾開胃
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🐟Bluefin Tuna (ginger flower, radish) 藍鰭吞拿魚名貴好食就不在話下，上面鋪滿魚子醬令到成個菜式更加奢華，魚子醬嘅鹹香，配埋新鮮嘅藍鰭吞拿魚，入口即化，十分享受，而且呢度菜嘅擺盤好靚，好適合打卡
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🍜Dry Laksa Mee Abalone, Sambal 麵底係由喇沙菜同埋菠菜製成，味道清新，口感一流，面頭嘅鮑魚，新鮮爽口彈牙，配埋喇沙到森巴醬拌埋一齊食，配合得完美無瑕
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🐠Threadfin Fish (Potato, Coconut XO) 馬友魚煎完之後嘅魚肉保持嫩滑且濕潤，配埋餐廳自己嘅椰子XO醬同埋參巴辣椒醬，令成個菜嘅味道昇華唔少，美味程度簡直係令人印象深刻
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🍨Banana Tatin (Fermented black bean ice cream, milo) 雖然菜式嘅名叫Banana，但其實同香蕉係完全冇關係，真身係用發酵咗嘅黑豆去製成嘅雪糕，再配埋美祿，味道甜甜地而且都幾有特色
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🐥Local three-yellow chicken rice (alliums, chili oil) 本地三黃雞係指黃色嘅羽毛、黃色嘅喙同埋黃色嘅腳，呢一種雞肉質嫩滑，皮脆骨軟，脂肪豐滿同味道鮮美，雖然只有一小塊，但貴精不貴多，一啖都令人難忘，至於旁邊嘅雞卷，就包住雞心同雞腎，味道亦都一流
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🍞Whey's Brioche (Buah Keluak Emulsion) Brioche嘅質地好鬆軟，至於Bush Keluak係一種植物嘅種子，帶有一種好獨特嘅堅果味，所以食落都覺得好特別
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🍳Vadai, smoke tuna mousse Vadai即係炸豆餅，平時食開就有唔同嘅形狀嘅，至於呢間餐廳就將佢變成一個圓轆轆嘅炸波波，上邊再放上蛋黃同魚子醬，賣相一流，魚子醬嘅鹹香配埋蛋黃濃郁嘅味道，令到成個口感更濕潤，唔會因為個炸波波而覺得好dry
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🥥Onde Onde (Pandan Rice Vake, palm sugar, grated coconut) 斑蘭椰絲球，係新加坡常見嘅糕點，糯米糰再係面頭沾上椰絲，口感彈牙，煙煙韌韌咁好好食
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🥚Sweet corn sweet shrimp pineapple整得好精緻嘅菜式，賣相睇落好似日式嘅茶碗蒸咁，但名貴嘅位置在於面頭上滿滿嘅魚子醬，為蒸蛋帶來獨有嘅鹹香味，蒸蛋入面亦都有粟米甜蝦同菠蘿，令味道同口感更具層次
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📍中環威靈頓街198號The Wellington UG樓 - Whey
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    泰chill fine dining
    2023-09-26 785 views
    又被帶來咁好東西～～好精緻精緻既晚飯抵一日的不開心心情極靚，推介情人節帶另一半！餐廳好浪漫好有情調～ 增加感情既好地方碟碟睇樣好需要想像力 ，好創意既菜式Threadfin Fish_Potato, Coconut 線鰭魚_馬鈴薯、椰子綿密口感薯蓉，意外之喜竟然有椰子配埋舊魚 帶啲點綴既味道 係難以形容又配合得妥Bluefin Tuna_ginger flower, radish藍鰭鮪魚_薑花、蘿蔔Tuna真係唔輸得，獨有黎自tuna既油脂香其他配菜帶啲解油膩既作用Onde Onde_Pandan Rice Cake_Palm suga...Onde Onde_香蘭年糕_棕櫚糖...幾得意既年糕，外形定味道都係可以用有趣去形容呢碟味道🤣🤣 健康既甜A Dry Laksa Mee_abalone乾叻沙麵_鮑魚呢個鮑魚比較彈牙，調味比較豐富面同鮑魚口感混合令到更有層次Whey's Brioche_Buah JPG Keluak Emulsion乳清奶油蛋捲甜品好難唔愛，仲要係有我鍾意既奶油而且比較新奇，呢到先食到既菜式～ Banana JPG Tatin_Fermented blac香蕉
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    又被帶來咁好東西～～好精緻
    精緻既晚飯抵一日的不開心
    心情極靚，推介情人節帶另一半！
    餐廳好浪漫好有情調～ 增加感情既好地方
    碟碟睇樣好需要想像力 ，好創意既菜式

    Threadfin Fish_Potato, Coconut
    線鰭魚_馬鈴薯、椰子
    綿密口感薯蓉，意外之喜竟然有椰子
    配埋舊魚 帶啲點綴既味道
    係難以形容又配合得妥

    Bluefin Tuna_ginger flower, radish
    藍鰭鮪魚_薑花、蘿蔔

    Tuna真係唔輸得，獨有黎自tuna既油脂香
    其他配菜帶啲解油膩既作用

    Onde Onde_Pandan Rice Cake_Palm suga...
    Onde Onde_香蘭年糕_棕櫚糖...
    幾得意既年糕，外形定味道都係
    可以用有趣去形容呢碟味道🤣🤣 健康既甜

    A Dry Laksa Mee_abalone
    乾叻沙麵_鮑魚
    呢個鮑魚比較彈牙，調味比較豐富
    面同鮑魚口感混合令到更有層次

    Whey's Brioche_Buah JPG Keluak Emulsion
    乳清奶油蛋捲
    甜品好難唔愛，仲要係有我鍾意既奶油
    而且比較新奇，呢到先食到既菜式～

    Banana JPG Tatin_Fermented blac
    香蕉 🍌呢個係極飽肚 發酵得好好👍
    時間上處理好好，表面有微焦香

    Local Three-Yellow Chicken Rice_Alliums
    當地三黃雞飯
    雞肉同香港一直食開既有啲唔同
    更加食到雞既新鮮香味
    肉唔算多汁不過好香特別外皮！

    Kesum Sorbet_Longan foam, tamarind puree
    龍眼泡沫、羅望子果泥

    稍縱即逝既美味，融化口中
    真係想捉都唔捉住，好快就落左肚🤧
    果泥好清新，做飯後ending 好適合
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    中上環高質Fushion菜. Whey
    2023-09-11 749 views
    上星期同朋友Happy Friday 去左中環搵左間新加坡餐廳撐枱腳~ Buah Keluak係由土黑果與焦糖洋蔥烹製, 咬落去外層脆脆, 內裡好鬆軟, 幾有驚喜!Dry Laksa Mee將平時既喇沙湯底變左醬汁,有D似平時我地食既撈麵, 配鮑魚同蝦乾拌勻, 又岩平時唔食得辣既我Sweet Shrimp Pineapple上枱見似係平時既茶碗蒸, 當中有甜粟米同菠蘿做成既金黃色, 酸甜酸甜, 配上不吝嗇既魚子醬~ 味道上拉番個平衡Kesum SbertKesum 係一種越南既香料植物, 味道同香港既荽茜有d接近, 不過幸好佢落既份量唔多, 而且配左雪葩,所以我對佢既接受程度相對高左~~Local three-yellow chicken rice alliums chili oil 將雞腿皮,蔥同香蘭粉三樣材料包裹一齊起, 再油炸後配蔥花辣椒油~雖然有些少辣, 但唔太油膩Banana tatin上菜時已經聞到好邪惡既焦糖香,加埋底下件泡芙, 用黑豆整既雪糕同面上金箔朱古力~ 真係打完卡即係ko左~同樣因為主廚都係會跟季節更改一兩樣Menu 內既餸菜~ 所以唔會次次食既都一樣🤭
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    上星期同朋友Happy Friday 去左中環搵左間新加坡餐廳撐枱腳~

    Buah Keluak
    係由土黑果與焦糖洋蔥烹製, 咬落去外層脆脆, 內裡好鬆軟, 幾有驚喜!

    Dry Laksa Mee
    將平時既喇沙湯底變左醬汁,有D似平時我地食既撈麵, 配鮑魚同蝦乾拌勻, 又岩平時唔食得辣既我

    Sweet Shrimp Pineapple
    上枱見似係平時既茶碗蒸, 當中有甜粟米同菠蘿做成既金黃色, 酸甜酸甜, 配上不吝嗇既魚子醬~ 味道上拉番個平衡

    Kesum Sbert
    Kesum 係一種越南既香料植物, 味道同香港既荽茜有d接近, 不過幸好佢落既份量唔多, 而且配左雪葩,所以我對佢既接受程度相對高左~~

    Local three-yellow chicken rice alliums chili oil 將雞腿皮,蔥同香蘭粉三樣材料包裹一齊起, 再油炸後配蔥花辣椒油~雖然有些少辣, 但唔太油膩

    Banana tatin
    上菜時已經聞到好邪惡既焦糖香,加埋底下件泡芙, 用黑豆整既雪糕同面上金箔朱古力~ 真係打完卡即係ko左~

    同樣因為主廚都係會跟季節更改一兩樣Menu 內既餸菜~ 所以唔會次次食既都一樣🤭
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    米芝蓮一星 🌟 新加坡時尚歐陸菜
    2023-09-07 634 views
    今次嚟到位於中環嘅高級星加坡餐廳Whey。主廚 Barry Quek 向自己的新加坡根源致敬，力求向食客介紹帶有新加坡元素的現代歐洲美食，並重點關注當地和時令食材。✨ 今次有機會試到佢哋嘅Tasting Menu人均平均消費 $1450 hkdPic 1️⃣: 𝐃𝐫𝐲 𝐂𝐮𝐫𝐫𝐲 𝐌𝐞𝐞 | 𝐚𝐛𝐚𝐥𝐨𝐧𝐞, 𝐬𝐚𝐦𝐛𝐚𝐥— 這一道菜 主廚改造了他兒時最喜歡的新加坡菜叻沙來做靈感。運用到叻沙葉製作了自製麵條，並用他自己特製咖哩叻沙湯混合而成。搭配大澳蝦米，帶來熟悉的感覺，從味道和口感上帶來驚喜。上面亦配上味道香濃嘅海膽，海鮮嘅鮮甜味十足，同鮑魚亦係絕配。Pic 2️⃣: 𝐋𝐨𝐜𝐚𝐥 𝐓𝐡𝐫𝐞𝐞-𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐑𝐢𝐜𝐞 | 𝐚𝐥𝐥𝐢𝐮𝐦𝐬, 𝐜𝐡𝐢𝐥𝐢 𝐨𝐢𝐥— 主菜的靈感來自於主廚 Barry 祖母的海南傳統，也是新加坡最著名的菜餚之一 海南雞飯。這道菜分為兩部份：首先是本地三黃雞的嫩雞腿，卷上香蘭和蔥粉；水煮，然後油炸至外皮酥脆。旁邊是烤雞胸肉，配上蔥泥和醬汁。第二部分是用雞湯煮熟的糯米，然後用香蕉葉蒸，使米飯散發出芳香。Pic 3️⃣: 𝐖𝐡𝐞𝐲’𝐬 𝐁𝐫𝐢𝐨𝐜𝐡𝐞 | 𝐛𝐮𝐚
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    今次嚟到位於中環嘅高級星加坡餐廳Whey。主廚 Barry Quek 向自己的新加坡根源致敬，力求向食客介紹帶有新加坡元素的現代歐洲美食，並重點關注當地和時令食材。


    ✨ 今次有機會試到佢哋嘅Tasting Menu人均平均消費 $1450 hkd


    Pic 1️⃣: 𝐃𝐫𝐲 𝐂𝐮𝐫𝐫𝐲 𝐌𝐞𝐞 | 𝐚𝐛𝐚𝐥𝐨𝐧𝐞, 𝐬𝐚𝐦𝐛𝐚𝐥
    — 這一道菜 主廚改造了他兒時最喜歡的新加坡菜叻沙來做靈感。運用到叻沙葉製作了自製麵條，並用他自己特製咖哩叻沙湯混合而成。搭配大澳蝦米，帶來熟悉的感覺，從味道和口感上帶來驚喜。上面亦配上味道香濃嘅海膽，海鮮嘅鮮甜味十足，同鮑魚亦係絕配。


    Pic 2️⃣: 𝐋𝐨𝐜𝐚𝐥 𝐓𝐡𝐫𝐞𝐞-𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐑𝐢𝐜𝐞 | 𝐚𝐥𝐥𝐢𝐮𝐦𝐬, 𝐜𝐡𝐢𝐥𝐢 𝐨𝐢𝐥
    — 主菜的靈感來自於主廚 Barry 祖母的海南傳統，也是新加坡最著名的菜餚之一 海南雞飯。這道菜分為兩部份：首先是本地三黃雞的嫩雞腿，卷上香蘭和蔥粉；水煮，然後油炸至外皮酥脆。旁邊是烤雞胸肉，配上蔥泥和醬汁。第二部分是用雞湯煮熟的糯米，然後用香蕉葉蒸，使米飯散發出芳香。


    Pic 3️⃣: 𝐖𝐡𝐞𝐲’𝐬 𝐁𝐫𝐢𝐨𝐜𝐡𝐞 | 𝐛𝐮𝐚𝐡 𝐤𝐞𝐥𝐮𝐚𝐤 𝐞𝐦𝐮𝐥𝐬𝐢𝐨𝐧
    — Brioche具有柔軟蓬鬆的質地，輔以獨特的可可、蘑菇和黑橄欖風味。 麵包亦運用到 Buak Keluak，它是kepayang樹的種子，帶有一種獨特的堅果和苦味，而且係多種美食中的重要和主要材料。


    Pic 4️⃣: 𝐓𝐡𝐫𝐞𝐚𝐝𝐟𝐢𝐧 𝐅𝐢𝐬𝐡 | 𝐩𝐨𝐭𝐚𝐭𝐨, 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐱𝐨
    — Threadfin fish是美味的椰子 XO 醬和參巴辣椒的絕佳搭配。這種獨特的創作包括將魚切片、乾燥，然後在木炭上燒烤，以增強其濃郁的風味，同時保持濕潤和嫩滑。魚配上柔軟的土豆慕斯和蔥油，以及美味的自製椰子 XO 醬和參巴辣椒。這道菜一定會給食客留下深刻的印象。


    Pic 5️⃣: 𝐑𝐞𝐧𝐝𝐚𝐧𝐠 | 𝐕𝐚𝐝𝐚𝐢
    — 這道菜的靈感來自於新加坡仁當牛肉和Vadai（一種由扁豆粉和香料混合製成的南印度小吃），是一道創新的融合菜，向主廚的新加坡成長致敬，並結合了香脆、辛辣的精華。一咬落去就感覺到濃郁而甜美的元素。
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    《新 加 坡 Fine Dinning》
    2023-09-06 3050 views
    💖 Whey (中環)✨中環威靈頓街198號The Wellington UG樓〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️今日同朋友慶祝生日特登book咗呢一間餐廳🤭因為佢係一個新加坡華僑😳佢話呢度嘅嘢食好掂，叫我一定要分享俾大家❤️▫️Sweet corn,Sweet shrimp,pineapple呢一個菜式極為精美，上面有滿滿嘅魚子醬😳令到成個蒸蛋充滿鹹香。蒸蛋中仲有粟米、甜蝦同埋菠蘿。識落口味道層次非常之豐富。蛋滑身得來仲有啲咬口，有少少似我哋平時食開嘅茶碗蒸。▫️Bluefin Tuna,ginger flower, radish擺盤啱晒打卡😈真係好似一朵花咁靚🤭，當中嗰啲花瓣就係薑同埋蘿蔔製成嘅🤤我自己本身都好鍾意食，所以每一佢片花瓣我都係食晒㗎🤫藍旗吞拿魚上都係有魚子醬😍超級奢華✨。吞拿魚入口即溶👍🏻▫️Local Three-Yellow Chicken黃油雞可以話係充滿香港嘅特色❤️我平時自己都好鍾意食黃油海南雞飯🤣估唔到喺呢度竟然都會有🫶🏻，雖然份量就只有一小舊，但係足以令我難以忘懷。入口一啲都唔肥膩，充滿左油香。肉質軟腍😏旁邊嘅雞卷入邊仲包含雞心同埋雞腎。▫️Dry Laksa Me
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    💖 Whey (中環)
    ✨中環威靈頓街198號The Wellington UG樓
    〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️
    今日同朋友慶祝生日特登book咗呢一間餐廳🤭因為佢係一個新加坡華僑😳佢話呢度嘅嘢食好掂，叫我一定要分享俾大家❤️

    ▫️Sweet corn,Sweet shrimp,pineapple
    呢一個菜式極為精美，上面有滿滿嘅魚子醬😳令到成個蒸蛋充滿鹹香。蒸蛋中仲有粟米、甜蝦同埋菠蘿。識落口味道層次非常之豐富。蛋滑身得來仲有啲咬口，有少少似我哋平時食開嘅茶碗蒸。

    ▫️Bluefin Tuna,ginger flower, radish
    擺盤啱晒打卡😈真係好似一朵花咁靚🤭，當中嗰啲花瓣就係薑同埋蘿蔔製成嘅🤤我自己本身都好鍾意食，所以每一佢片花瓣我都係食晒㗎🤫藍旗吞拿魚上都係有魚子醬😍超級奢華✨。吞拿魚入口即溶👍🏻

    ▫️Local Three-Yellow Chicken
    黃油雞可以話係充滿香港嘅特色❤️我平時自己都好鍾意食黃油海南雞飯🤣估唔到喺呢度竟然都會有🫶🏻，雖然份量就只有一小舊，但係足以令我難以忘懷。入口一啲都唔肥膩，充滿左油香。肉質軟腍😏旁邊嘅雞卷入邊仲包含雞心同埋雞腎。

    ▫️Dry Laksa Mee_Abalone, Sambal
    唔好睇少呢份鮑魚麵🤩我覺得係成個菜單最好味嘅🥳，佢個喇沙同森巴醬調製得剛剛好，唔會話好濃味。仲可以識到鮑魚嘅鮮味😗鮑魚都幾大隻，煙韌有口感😌我初頭以為啲面係鮑魚肝醬製成，原來係菠菜同埋喇沙葉製嘅，味道都幾唔錯㗎。

    ▫️Banana tatin
    雖然佢個名係叫做香蕉但係其實當中並冇香蕉㗎😂，係用咗發酵咗嘅黑豆形成嘅雪糕🍦再加入美祿製作而成嘅🤤我自己覺得都幾特別，因為好少食到黑豆製作嘅食品👍🏻

    ▫️Chocolate Truffle
    甜品仲有呢一款朱古力，就係黑松露朱古力😻我自己本身好鍾意食黑松露，所以呢一度甜品可以話係令到今日嘅晚餐加咗唔少分👏🏻
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2023-09-06
      Waiting Time
      15 Minutes (Dine In)
      Type of Meal
      Dinner