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2023-03-03
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Rising recently on the radar of the fine dining scene was the new entry Whey. Somehow, it wasn’t difficult to book and so we went to see how the Chef (with strong Singapore influence) would serve up gourmet dishes. Quoting from Michelin’s guide on this one star restaurant, “Championing a zero-waste philosophy and committed to local sustainable sources, Whey serves a tasting menu comprising modern European dishes with influences from the head chef’s hometown, Singapore. Recipes are also informed
Quoting from Michelin’s guide on this one star restaurant, “Championing a zero-waste philosophy and committed to local sustainable sources, Whey serves a tasting menu comprising modern European dishes with influences from the head chef’s hometown, Singapore. Recipes are also informed by his travels and work experiences across Asia, Australia and Europe, as well as his childhood memories.”
The footprint of the restaurant was rather small but cozy and of modern design. There was only one menu for lunch priced at $988. One should be careful with the other charges like water. They charged $38 per head for Nordaq water be it hot or cold (still/sparkling). Tea and coffee was not included in the menu.
Sotong Pie Tee : this was a street food re-imagined by the Chef. The wafer-thin pastry shell was filled with diced squid and chopped spring onions. The flavour reminded me of Shanghai style spring onions jellyfish though for the present case, the spring onions sauce was too intense and overpowered the squid..
Sotong Pie Tee |
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Chicken parfait: the plate was adorned with a vibrant greenery, and the bright red tartlets stood out and looked all the more inviting. The pastry shell was thin and crisp, and the filling had a creamy texture made from chicken liver with a coating made from raspberries, giving it a bright red sheen. The acidity of the raspberries cleverly balanced the creamy chicken liver filling, making the dish sumptuous and presentable.
Chicken Parfait
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Hamachi galangal, finger lime : two slices of hamachi sat on a sauce infused with ginger , lime and dill oil. There were caviar also swimming in the sauce. The zingy sauce enhanced the mild taste and creamy texture of the hamachi and the dish was generally very flavourful .
Hamachi galangal, finger lime
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Scallop sunchokes, kuah: the scallop was beautifully seared on one side and when served, one could still smell the charred fragrance emanating from the scallop. On the side, there was a fennel and apple salad (which tasted fresh and light), sunchoke purée and coconut foam. Even though the scallop was cooked perfect, juicy sweet and tasty as it was, I had to special mention the sunchoke purée - the Jerusalem artichoke was cooked in brown butter, hence reason for the colour but the taste of it was amazing . Jerusalem artichoke had a rather mild flavour but the Chef was able to accentuate such flavour in a small portion of purée which was amazing.
Scallop sunchokes, kuah
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Aged Quail chervil root, peanuts - the quail was being wrapped in an egg like texture, with chervil purée, baby onions in yogurt and peanut satay sauce. The staff mentioned that the egg wrap omelette (using quail egg) was first steamed and then torched. The quail was tender and pink and cooked just right. It paired very well with the chervil root purée which was earthy sweet and smooth, reminiscent of parsnips. Personally, I found the peanut satay too spicy to go with such a delicate piece of meat.
Aged Quail chervil root, peanuts
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Dry Curry Laksa Mee abalone, sambal - the abalone was slow cooked then charcoal grilled, and the mee was homemade with spinach and there were the chef’s own sambal sauce to go with the mee. To me, the abalone was overcooked and was a bit dry and rather chewy. The mee was slightly too soft too……
Dry Curry Laksa Mee abalone, sambal
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Pandan Chiffon Cake pistachio ice cream, gula melaka- the cake itself was light and even with the palm sugar that sat between the cake and the ice cream, the dessert was not too sweet.
Pandan Chiffon Cake pistachio ice cream, gula melaka
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Mignardises - there were two: a financier made from nut, and a dark chocolate with black garlic which was interesting. The black garlic was not too strong - a savoury ingredient used well and in harmony with the chocolate in a sweet dish.
'Mignardises
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'Mignardises
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General/Overall : in terms of service when compared with a Michelin starred restaurant located in a 5 star hotel, the level of service of this restaurant seemed not up to par. For example, some of the staff that served our table were good in explaining each dish to us whilst there was one who seemed reluctant to explain to us how the dishes were cooked when asked. The Chef’s Asian exposure had certainly brought another dimension to the flavour profile of this restaurant.
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