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2023-11-26
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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
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.
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.
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.
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.
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.
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.
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.
𝙈𝙞𝙜𝙣𝙖𝙧𝙙𝙞𝙨𝙚𝙨 (7/10)
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