81
9
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Restaurant: Whey
Offer: Cathay members can link a card to earn up to HKD4 = 2 miles via Card Linked Earn. T&C apply.
Terms & Details:
  • Members wishing to use Card Linked Earn must link eligible Visa and MasterCard credit and debit cards to their membership account.
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members may earn Asia Miles with Card Linked Earn by paying for eligible purchases with Linked Payment Cards through Apple Pay, Google Pay and Samsung Pay. However, Cathay members will not be able to earn Asia Miles with Card Linked Earn with third party platforms such as Alipay, Wechat Pay and Paypal.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1mile dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction. .
Other Cathay Terms & Conditions apply.
Level4
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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 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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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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