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2021-06-21
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Whey opened it's doors just 2 weeks ago and because I am an 'avid' foodie who posts things 2 months late, I figured I would be diligent this time and let y'all see this awesome dinner we had!We opted for the long menu ($1190) and started off with three bites, 2nd,3rd and 4th pic. The Chicken liver on chicken skin was nice, very London like in a way cuz it's almost a menu on casual fine dine menus, but the best was the mackerel with squid ink. Should have written down tasting notes because I'm no
We opted for the long menu ($1190) and started off with three bites, 2nd,3rd and 4th pic. The Chicken liver on chicken skin was nice, very London like in a way cuz it's almost a menu on casual fine dine menus, but the best was the mackerel with squid ink. Should have written down tasting notes because I'm not how to describe it again, but the whole table went like OOOOOOO when we popped it in our mouths hahaa
First proper dish features ginger flowers and tomatoes, an interesting combination with Singaporen roots. Then we had oysters with spring peas and whey. Loved the sauce, a bit thick maybe thanks to the whey, but very very interesting combo. For fans who know me well (which I hope there's at least one of you out there) don't worry, I gave my oyster to someone else and just devoured the rest. Swipe to the end to see bits of the interior and a snapshot of the menu!
This kinmedai with asam sauce and cuttlefish was bomb. It was also the first 'right in your face' South Eastern dish for me because of the sauce and the shallot ginger mince in the leek wrap on the side. The fish was just right, though the skin could have been crisper. But it was such a generous portion that I could forgive almost anything.
Next highlight is of course Whey's bread course, which is the 4th item on the menu and it was WORTH THE WAIT. the brioche was sooooo FLUFFYYYYYY. The balck nut emulsion also works wonders with the bread alone and when it's paired with the cultured butter. I wish they would sell it on its own.
Rest of the dishes I clude a seared scallop with jackfruit, a new territories pork dish and pork heart, where the heart definitely took the spotlight, and a curry laksa rice. Turns out the rice was actually konjac which is cute but I prefer the rice when I'm having heavy stuff like curry laksa. Anyways, stay tuned for desserts
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