Whey

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🦑Sotong I 🦪Oyster I 🐓Chicken Refreshing & Umami w/ a stunning mix of Western basil & Oriental Chili Sauce which creates multiple layers of flavours & textures🌎🐟Hamachi galangal, finger lime Beautifully presented🌸Saw some caviar yet can't taste them, bit unnecessary 🍲Scallop sunchokes, kuah Super umami Asian/Jap/Korean style broth🍲The mussels were super silky & umami🍞Whey's Brioche buah keluak emulsion Buttery & Fluffy Broche. First time to see this fruit, taste bit like cocao yet not sweet. Funn

Book枱時可以選擇食物敏感或偏好，而且個questionnaire 問得好細緻。reconfirm 時話個menu係fixed冇得變（咁booking時就唔好問有冇food allergy 啦），重要一定要你confirm 係food preference or allergy，救命啊～環境都ok，係張櫈好睇唔好坐，designer chair 咁又點呀！menu 有幾樣sub charges好容易missed 睇唔到，又冇人溫馨提示。食物及食材係ok，food presentation was very good, 睇得出個chef 有用心去做，只不過可能個人口味原因，我覺得有啲咸同埋有啲dishes 味道冇驚喜。重點：未去過又想試的話，去一次就可以了。

個brioche世界級外面微脆入面勁～～～軟熟嗰種香唔係剩係牛油香用左signature nuts黑果嚟整本身以為似蒜既物體 對陣味有啲hesitate但食落係好earthy既nuts味仲甜甜地 個味好得意個brioche質感好食到就算唔係呢個nuts整都一定係世界級個laksa lobster rice係用蒟蒻米用蒟蒻米嚟煮risotto又幾得意個飯好重味 但好好食​仲有個肉骨茶pork ribs個豬腩肉睇落驚驚 但好wow好重胡椒味 好食​其他野就好refreshing balance返​wine pairing一般 可以唔使加​

我未曾寫過食評，但今晚係 ～🌟Whey🌟～ 的經歷不禁令我萌生出寫食評的衝動，好希望透過文字同相片可以與大家分享今次美食帶比我的感動。📱<<預約>>本身係網頁預約的時候已經remark 左係 for birthday celebration, 餐廳非常細心，一開始已經問定哂我地有冇food restriction, 仲幫我們係menu 印上 🎊happy birthday to xxx 字樣，感覺受重視，好individualised 👍👍。👥 <<職員>>服務周到就不再話下，每碟上碟前都會詳細介紹食物的源由，又會比時間你拍照📸，最緊要係上菜速度適中，我最怕食野趕頭趕命。🍸<<環境>>今次選擇了坐bar counter, 覺得位置簡得幾好✨；bar counter 同 main dining area 係分開的，餐廳安排左其中一角bar 枱比我地，成程都冇其他客，有種包場的感覺，而且非常靜，可以讓我好好地同朋友傾計；另外坐bar 枱可以望到個廚房，見到各個職員都有條不紊咁出餐，又擺碟又盛，

Have marked down Whey in my ‘must try’ list of Michelin stars restaurants for long. Flash back to my birthday month earlier, its enjoyable with its environment and fabulous quality of contemporary fine dinning during lunch time.I’m impressed by Chef Barry Quek, who seeking to introduce diners to modern European cuisine reimagined with Singaporean & Malaysian influences, with a focus on local and seasonal ingredients. The flowery scallop soup with carvier topping are so tempting with its decorati

👉🏻tasting menu💲14501️⃣Kueh Loyang | Corn Tuille | Crab Tartlet2️⃣Spot Prawns apple, ulam raja3️⃣Pepper Pu'er Soup bamboo pith, porcini4️⃣Whey's Brioche buah keluak emulsion5️⃣Kinmedai Fish sunchoke, 35 year old shaoxing6️⃣Hay Aged Pigeon chestnut, persimmon7️⃣Dry Curry Laksa Mee geoduck, sambal8️⃣Calamansi Sorbet preserved plum, vanilla9️⃣Coconut Ice Cream kueh lapis, coffee🔟Mignardises-every dishes surprised me for real🥰 innovative n delicious😋 kinmedai fish was my fav🥰 shaoxing was added in the sauce to add som

为我们在一起的这磕磕绊绊的1800多天，干杯🍻一共八道菜➕两道甜点，每个二选一都各选一个，有惊喜纷呈的快乐。食材口味：⭐️⭐️⭐️⭐️⭐️用了很多传统高级食材。海鲜有牡丹虾、龙虾、竹蛏，肉类有和牛、三黄鸡。第一道：酸脆饼+玉米奶油卷+马鲛鱼刺身塔塔⭐️⭐️⭐️⭐️⭐️第二道：北海道牡丹虾，配鱼子酱+小洋葱⭐️⭐️⭐️⭐️第三道：白洋葱粥，配bak kwa肉干+芽菜+烤米+小香葱⭐️⭐️⭐️⭐️⭐️第四道：黑果面包，蘸黑果酱⭐️⭐️⭐️黑果酱有黑蒜的味道，挺香的🍻Tiger beer第五道：酒煮竹蛏+土豆，上面盖着脆片+黑松露，配小啤酒⭐️⭐️⭐️⭐️⭐️第六道：主食三黄鸡 ⭐️⭐️⭐️A3和牛⭐️⭐️⭐️⭐️⭐️很喜欢和牛配的这个软软绵绵的酱，微微的酸味，又很香第七道：咖喱叻沙蒟蒻米，配龙虾刺身🦞⭐️⭐️⭐️⭐️⭐️粒粒分明，又粒粒有韧性，咀嚼的同时能把裹挟的叻沙味充分享受到。第八道：甜品椰奶雪糕配咖啡泡沫千层糕：⭐️⭐️⭐️⭐️⭐️猫山王冰激淋配鱼子酱：⭐️⭐️⭐️⭐️⭐️草莓雪芭：⭐️除了草莓味以外，还有点小时候把芭比娃娃头发塞到嘴里的味道，塑料味？不知是什么香料。最后一道：⭐️⭐️⭐️⭐️菜单上叫mignardise，查了单词“衬细狭条带的钩编品”也不知道什么意思，大概就是很多很多的意思

Whey part1/2We went for a lunch at @wheyhk on a weekdayTasting menu- Pie Tee | chicken - Beetroot, turmeric, whey- Chilli Lobster, blue ginger custard 🌟- Whey’s Brioche 🌟this signature is a kill- Ash baked potato, clam tiger beer - Bak Kut Teh, NT pork ribs, garlic - Curry Laksa Konjac rice, lobster, sambel 🌟- Teh Tarik ice cream, honeycomb, grand manier It is overall good I knew about their konjac rice and brioche otherwise it would be more surprising. 2.6k for two for one star Well it’s just h

米芝連一星新加坡菜人均消費：$1700總結：可以試一次————————————————————————同Hansikgoo 同一集團嘅Whey. Book 位果陣一心諗住食佢好出名嘅肉骨茶同埋拉茶雪糕，點知佢轉左menu.🥹餐廳裝修同Hansikgoo 好似，令人覺得舒服嘅木系環境.前菜都好引起我地嘅食慾，三款都以新加坡傳統菜為靈感. 蜂巢餅上面有香茅青檸醬同埋鹹蛋黃，香脆清香. 蝦醬撻有魚同埋魚子醬，鮮味. 左邊係雞皮加雞肝醬，勁香口.開胃菜. Spot prawns marinated with citrus sauce - 個人認為如果個汁清番少少更能突顯蝦嘅甜味，而家稍嫌太酸.Onion porridge - 呢個好好味🥹🥹🥹洋蔥好甜，溝埋所有配料口感好豐富.Whey名物黑果面包 - 外脆內軟. Ash baked potato with razor clams - 薯仔非常粉綿，加埋個用芝士同tiger beer煮嘅汁好夾，呢道菜用左幾款唔同嘅菌類，包括羊肚菌同鮮刨嘅黑松露，好香. 面頭果塊脆脆係薯片黎嘅. 食呢道菜會有杯迷你tiger beer比你啤下. 爽😇Coast

難得有時間，book間好d既餐廳開心下😎先來三款前菜：Kueh LoyangCincalok TartletChicken 全部食落有驚喜🤤Beetroot，整到好似玫瑰花形狀嘅紅菜頭。Onion porridge，好似粥咁，撈埋嚟食，又幾得意😎mini tiger beer 好cute😂Ash baked potato razor clam，呢個好正！薯仔焗到薯片咁樣勁脆，再配聖子😋😋Curry Laksa Konjac Rice，辣魷魚飯，少少辣勁開胃😋😋😋

📍Whey1 Michelin Star Restaurant 🌟Back at Whey with their new menu and I am so glad that it is much better this time.Their trio amuse bouche of "Kueh Loyang", Cincalok Tartlet & Chicken are better in terms of presentation, taste and texture. The beetroot dish was surprisingly good even though I am not a beetroot fan. Refreshing! The pairing sourdough is nom with their homemade butter. I actually prefer their sourdough over their brioche as I am a sourdough kind of girl. The onion porridge doesn’t

Where Modern European meets Singaporean cuisine, led by chef Barry Quek - Whey is a new establishment under ZS Hospitality and one that should not be missed!Price: ~HK$1200pp+Quality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: Choose between 6 or 12 course dinner, approx HKD300$ difference for the full experience. EXPECT IT TO BE FUSION. good place for a quiet dinner as tables are quite spaced out - they also have bar seating available, lighting not the be

Since the social unrest and the subsequent pandemic, the local dining industry has seen waves after waves of challenges, and sadly many good restaurants had to close as a result. One of those I missed was Beet. Fortunately, their Singaporean chef Barry Quek had not quit HK, and had re-opened Whey in The Wellington at Central.Awarded Michelin 1-star shortly after opening, the restaurant had a nice, modern design using a lot of natural colours, with beautiful, curved panels on the ceiling, wooden

其實已經係上個月食嘅lunch 終於有時間post 😂😂因為疫情嘅關係無左晚市，而又好好彩比我book 到平日lunch, 即刻請假去食😋😋初初開嗰時已經好想試，好難得香港有Singaporean style fine dine, 而且據聞開業無耐，已經係米芝蓮一星⭐️.Lunch menu 有：-Scallop "rojak", whey 🥣-Whey's Brioche buah keluak emulsion 🥯🫘-Bak Kut Teh" New Territories Pork Rib white pepper, garlic🐖OR-Miyazaki A4 Wagyu Beef Striploin "Rendang" peanut sprouts 🐂-Curry Laksa Konjac Rice lobster, "sambal"🦞🍛-"Teh Tarik" Ice Cream honeycomb, grand marnier🍨🍯.全部都勁好味🥳🥳佢係用左好多新加坡馬來西亞香料做出來嘅fusion food🍽🍽.特別係個包，本身已經甜甜地，加上佢哋個buah keluak s

到訪當日係story分享我係為佢嘅魚子醬菜式而專程到訪，點知原來係配榴蓮雪糕⋯唔食榴蓮（又無做好功課）嘅我差啲流咗兩滴馬尿( ᵒ̴̷͈‪ᯅᵒ̴̶̷͈) 不過對於首嚐東南亞風味嘅fine dining黎講，依餐飯都係有水準嘅～𓃗❝Tasting Menu❞ ($1,090 per person +10% → $1,199)𓃗〔Tartlet♥︎〕馬友配撻皮加上小黃花，清新又特別嘅配搭𓃗〔Sourdough, with homemade butter〕牛油香濃無比，麵包非常有彈性𓃗〔Beetroot, with turmeric & whey〕以紅菜頭製成嘅一朵玫瑰花，造型可愛，口味偏酸甜，配以parmesan cheese更為滋味〔Chili Lobster, with blue ginger custard〕以紹興酒烹煮，龍蝦肉夠彈牙，面頭有輕量蕃茄口味，將所有layers一口享用係最為平衡嘅味道〔Whey’s Brioche, with buah keluak emulsion♥︎〕buah keluak emulsion係一種相當earthy嘅nuts，常見於娘惹菜，提鍊出黎嘅抹醬似濃朱古力醬加多少