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| 餐厅: | Whey |
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于此国泰伙伴餐厅用餐赚里 ! 国泰会员于伙伴餐厅消费可赚高达HKD4 = 2里数。受有关条款约束。 |
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影片
港铁上环站 E2 出口, 步行约3分钟
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电话号码
26933198
开饭介绍
Whey 由來自新加坡的年輕主廚Barry Quek掌舵，他遊走世界廚房後回歸家鄉味道，以香港本地食材結合新加坡美食元素，活用北歐料理手法及醃漬發酵技術，為現代歐陸菜注入新生命力。Barry憑藉其細膩樸實的烹飪風格，重新詮釋熱情奔放的獅城味道 ─ 為饕客創造難忘的味覺回憶。
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奖项殊荣
米芝莲一星餐厅 (2022-24)
营业时间
今日营业
18:00 - 23:00
星期一至五
18:00 - 23:00
星期六至日
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
优惠
| 餐厅: | Whey |
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| 优惠: | 国泰会员于伙伴餐厅消费可赚高达HKD4 = 2里数。受有关条款约束。 |
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条款及细则:
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相关文章
The deco is unpretentious and natural, which fits for the cuisine. We’re grateful that it opened for lunch as a special lunch menu for Dining City, as they normally only open for dinner.Right from the start, we could see the craftsmanship: The sotong tartlet featured caviar and green apples. I liked the nice lemongrass flavour that gave it the SEA image, or else it’d be French. It’s so delicate and elegant. The bakkwa bao was amazing. It appeared as a croquette, yet once you put it into your mouth, the amount of flavour that it released really caught me by surprise. Its exterior was like a puff, with chopped豬肉乾 inside, in a sauce made of green pepper paste that was frequently used in Singapore to deliver its uniqueness.The next dish, Lohei Yusheng featured local vegetables sourced from Yuen Long, which was very refreshing with nice plating.The Whey’s Buah Keluak Mi Pau, the bread, was so good. I particularly liked the brown dipping sauce, which was made of grilled onions. The house cultured butter was also very nice.We chose the Gulai Beef Short Rib (need to supplement $248 each) over the Asam Laksa Dry Noodles featuring abalone and squid ink (need to supplement $238 each). The waitress specifically put the plate in front of you with the assembly of food mimicking a Chinese character. While the beef short rib was very tender and melted in your mouth, it’s not as special as the other dishes. Then it came to the highlight of the meal, the Nasi Ulam, with applewood smoke coming out from the container making the dish so IG-able. The skin of the char-grilled threadfin inside remained sooooo crispy! The fish meat was so tender and juicy. The rice was unbeatable! It had a very fragrant coconut flavour, along with layers of taste. By adding the special sauce, which was slightly spicy and similar to the taste of XO sauce, it was so good! The dessert, sweet corn ice cream with 21-year-old tangerine peel, chwee kueh ended our meal nicely.When we waited for the lift, chef Barry came to greet us, who gave us a big smile as a warm thank you and goodbye.
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又是一家令人驚喜的米其林一🌟的餐廳～ 挺有水準的一家。𝙎𝙤𝙩𝙤𝙣𝙜 𝙏𝙖𝙧𝙩𝙡𝙚𝙩這個薄脆片裡面配上魷魚，加上魚子醬，第一口就彷彿置身在東南亞，十分清新！𝑩𝒂𝒌𝒌𝒘𝒂 𝑩𝒂𝒐口感非常輕的一個炸饅頭，裡面有肉乾，cream cheese 還有黑胡椒 在口裡爆開，是沒吃過的美味！𝙇𝙤𝙝𝙚𝙞 𝙔𝙪𝙨𝙝𝙚𝙣𝙜和傳統撈起文化一樣，把吞拿魚和醬汁混一起，是整個菜系比較清淡的一道。𝙒𝙝𝙚𝙮𝙨 𝘽𝙪𝙖𝙝 𝙆𝙚𝙡𝙪𝙖𝙠 𝙈𝙞 𝙋𝙖𝙪好鬆軟的麵包！用了東亞黑果烤制，非常香。配上黑果醬還有牛油，一起吃會更有風味。𝑵𝒂𝒔𝒊 𝑼𝒍𝒂𝒎必須給這個飯100分，採用了馬友魚，皮烤的非常脆，魚肉嫩。一定要加他們的番茄辣醬，超好吃，辣而不咸，帶點甜。我們把它吃完了～𝑴𝒂𝒐 𝑺𝒉𝒂𝒏 𝑾𝒂𝒏𝒈 𝑫𝒖𝒓𝒊𝒂𝒏 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎 | 𝑺𝒘𝒆𝒆𝒕 𝑪𝒐𝒓𝒏 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎老實說我好像真的不喜歡榴蓮，本來想著這一次可以令我改觀，但是還是不行。玉米雪糕還不錯，但是沒有我想象中的驚艷
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紀念日想食餐好又唔想食西餐，就揀咗加入新加坡風味嘅modern European cuisine - Whey🌟估唔到又幾有驚喜🤓[𝐋𝐮𝐧𝐜𝐡 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 $𝟓𝟖𝟖𝐩𝐩]🦑𝐒𝐨𝐭𝐨𝐧𝐠 𝐓𝐚𝐫𝐭𝐥𝐞𝐭 & 𝐛𝐚𝐤𝐤𝐰𝐚 𝐛𝐚𝐨兩款amuse bouche 魷魚撻及炸饅頭般似肉碎包都很不錯！前者crispy蜂窩餅及後者包住cream cheese、特製肉乾同黑胡椒，一脆一軟味道截然不同但兩者富有層次感，成功打開我地味蕾👅🐟𝐒𝐭𝐫𝐢𝐩𝐞𝐝 𝐉𝐚𝐜𝐤全餐唯一走小清新路線（？）縞鰺刺身加入哈密瓜及春碗豆去提鮮，清新開胃😊🍞𝐖𝐡𝐞𝐲’𝐬 𝐁𝐮𝐚𝐡 𝐊𝐞𝐥𝐮𝐚𝐤 𝐌𝐢 𝐏𝐚𝐮用上東南亞黑果新鮮焗製嘅麵包🍞聞起黎好香可可味，包體非常軟熟，包控表示很可以，絕對會想encore🥰不過男友表示就係普通可可麵包🙄🐄𝐆𝐮𝐥𝐚𝐢 𝐁𝐞𝐞𝐟 𝐒𝐡𝐨𝐫𝐭 𝐑𝐢𝐛 (𝐚𝐝𝐝-𝐨𝐧 $𝟏𝟗𝟖𝐩𝐩)男友最喜歡嘅一道！牛小扒用芹菜同大樹菠蘿調味，估唔到3樣貌似唔適合擺埋一齊嘅食材係可以咁match! 牛非常非常軟腍，連旁邊嘅菇都十分好食🥺🫶🏻絕對係值得add on嘅一道菜😋🍚𝐍𝐚𝐬𝐢 𝐔𝐥𝐚𝐦主菜Nasi Ulam會喺食客面前打開蓋攪拌幾igable😆jasmine rice粒粒分明配上煎到脆邊嘅threadfin一聞已經食指大動🤤強烈建議撈埋附上嘅自家製XO醬！簡直將個飯昇華到另一個層次🐔𝐂𝐞𝐫𝐞𝐚𝐥 𝐅𝐫𝐢𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 (𝐭𝐨 𝐬𝐡𝐚𝐫𝐞 $𝟏𝟖𝟖)麥片炸雞有4大舊，保留到肉汁且帶有咖哩香氣，不過呢個add on冇牛小扒出色，可選擇只add on 牛小扒已足夠🤭🌽𝐒𝐰𝐞𝐞𝐭 𝐂𝐨𝐫𝐧 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦💛𝐌𝐚𝐨𝐬𝐡𝐚𝐧 𝐖𝐚𝐧𝐠 𝐃𝐮𝐫𝐢𝐚𝐧 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦 (𝐬𝐮𝐩𝐩 $𝟏𝟖𝟖)甜品男友揀咗sweet corn ice cream，濃濃粟米香味加上柑橘皮及新加坡風味嘅水粿，🦒很滿意😂身為榴槤愛好者我揀咗另一道招牌魚子醬貓山王榴槤雪糕。鹹鮮魚子醬配上濃郁榴槤雪糕係是日最愛！一試難忘😭👏🏻好！好！食！🥺願意為咗呢個甜品再返嚟Whey💛Only Whey can do it!!☺️最後有千層糕及朱古力作結，更因為知道我地慶祝anniversary送上蛋糕🍰，最後飽到捧住肚走🤰🏻🫃🏻每一道都有記憶點及驚喜，感受到chef加入hometown特有食材，有心思❤️ overall lunch性價比唔錯🫶🏻不過紅日lunch time只有3枱客人，希望大家留港消費嘅時候可以多支持有水準嘅餐廳😣絕對會為咗貓山王榴槤雪糕再黎Whey🥰
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中環「Whey 」時尚歐陸菜混合新加坡菜式，來自新加坡的主廚Barry Quek採用本地時令食材和有機農作物，將家鄉特色融入當代歐陸菜式之中。餐廳裝潢柔和簡潔能夠睇到出菜時主廚有心機同好有heart 地為客人準備菜式。品嘗菜單滿載新加坡風味，每一道菜式都有好有心思擺設，無論前菜都相當美味，我最喜愛招牌法式麵包配黑果醬令人回味，銀鯧魚放在炸蘿蔔、參巴 hijau 以及花生和白芝麻泥上食落口好嫩滑。新界豬肋骨和白胡椒做的肉骨茶香濃鬆化入口即溶，沙薑雞將雞胸及雞髀肉製成肉卷淡淡香滑雞肉，煙燻龍蝦椰漿飯加上新加坡傳統喇沙醬真係食唔停口，粟米雪糕味道恰當不太甜，還有斑斕甜品真是完美的句號。整體來說是一餐很豐富美味的晚餐，性價比高，值得推薦的米芝蓮一星餐廳。
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I recently had the pleasure of experiencing a seven-course tasting menu at a Michelin starred Singaporean fine dining restaurant, featuring innovative dishes crafted by Chef Barry Quek.1. Kueh Serabai and Kueh Loyang: Two delightful amuse-bouche selections were presented, with the first one capturing my preference for its exquisite flavor combination.2. Striped Jack with Spring Peas and Rasam: A refreshing and pleasant start to the meal, this dish featured fresh striped jack accompanied by spring peas and a tangy rasam sauce.3. Whey's Mi-Pau: The standout bread course showcased a black nut (buah keluak)-infused bread with a crispy exterior and soft interior, perfectly complemented by a rich black nut spread.4. Grilled Lobster and Clams in Laksa Broth: This flavorful dish featured succulent lobster and clams in a fragrant and comforting laksa broth, making for a satisfying seafood experience.5. New Territories Pork Bak Kut Teh (supp $268): Chef Barry Quek's innovative take on the classic Bak Kut Teh dish featured pork coated in a delicious Bak Kut Teh sauce, resulting in a delightful surprise for the palate.6. Nasi Ulam with Smoked Grilled Threadfin: A true taste of Singaporean cuisine, this dish featured perfectly smoked grilled threadfin served alongside aromatic jasmine rice and homemade chili sauce, making it a favorite course of the evening.7. Buttermilk Sorbet with Bergamot and Almonds: This refreshing palate cleanser showcased a tangy buttermilk sorbet paired with fragrant bergamot and crunchy almonds.8. Maoshan Wang Durian Ice Cream: A durian lover's dream, this dessert featured a potent Maoshan Wang durian ice cream that left a lasting impression. The inclusion of fresh durian flesh would have elevated the dish even further.9. Petit Fours: The meal concluded with a delightful assortment of petit fours, including kueh lapis, spiced millefeuille, and pandan canele.Throughout the evening, the staff were incredibly friendly and attentive, ensuring a wonderful dining experience. As a special touch, Chef Barry specially presented a small pandan cheesecake to celebrate my recent career milestone. Overall, this fine dining experience was a true culinary journey through Singapore, showcasing Chef Barry Quek's innovative and delectable creations.
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