Whey

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😍今次介紹嘅係米芝蓮一星嘅新加坡fine dining ~ 首先就係預約，佢地有online website比你去揀time slot, 仲十分仔細問有冇任何food restrictions, 細心得黎都好方便。服務方面都非常唔錯，每一道菜都好仔細同你解釋。食物方面真係好特別，每一道菜都有驚喜！🥰首先係佢個雞肝，好幼滑，個撻皮好脆，再加上少少細粒嘅魷魚，形成一個好得意嘅配搭。Hamachi都好出色！唔單止賣相好靚好鮮豔，味道酸酸地再加埋caviar，都幾開胃。其次係肉骨茶pork ribs真係好入味，好重嘅肉骨茶香～再黎係個乾撈laksa手工麵，味道好香，個麵好彈口，仲係home made架！至於佢個Brioche, 外脆內軟，再加埋少少甜甜地又有少少nuts嘅味，我自己真係好中意食～值得一提嘅係個red velvet cake, 係流心蛋糕黎嘅（食個陣要小心熱），個cream超香，而且仲唔會太甜！如果唔係怕肥其實有少少想encore個蛋糕🤤 總括黎講都係十分唔錯嘅tasting experience, 對於本身細食嘅黎講我係岩岩好！🫠價錢方面，我就覺得有少少貴，海膽同個肉骨茶都要額

新年期間食咗呢間一星Singaporean fine dining🤭 呢間唔算難book，嚟慶祝嘅話佢哋會喺menu印上慶祝字句👍🏻 總括嚟講係令人滿意嘅一餐，Lunch Menu $988p.p.，有7道菜可謂分量多！新加坡融合北歐菜帶嚟嶄新體驗，成餐飯都驚喜，整體偏濃味☺️ 呢度環境舒服唔拘謹，服務唔止友善更可以話係親切細心👍🏻 ♥ Sotong Pie Tee | Chicken Parfait 雞肝凍賣相💯 好似一個秘密花園咁，入面有兩粒紅色果實🍒 雞肝凍幼滑兼入口即溶，表面甜甜哋嘅，味道層次豐富，數種味道喺口腔綻放，撻皮薄脆👍🏻 魷魚撻係將魷魚切成小粒狀，味道新鮮清新，相比之下雞肝凍更加出色！♥ Hamachi超靚！啲醬汁好色彩鮮艷，加埋caviar同兩片Hamachi，好似藝術品咁🪄 好有美感😆 Hamachi用蘋果木煙燻過，醬汁混合galangal、lime同lemongrass，幾開胃🌿♥ Scallop好大粒北海道扇貝，煎到好金黃，香氣遠遠都聞到，帶子嫩滑鮮甜，不得了🉐 仲有片scallop chip喺側邊都好香口，同埋有啲椰汁喺底幾特別～♥ Aged QuailQua

🦑Sotong I 🦪Oyster I 🐓Chicken Refreshing & Umami w/ a stunning mix of Western basil & Oriental Chili Sauce which creates multiple layers of flavours & textures🌎🐟Hamachi galangal, finger lime Beautifully presented🌸Saw some caviar yet can't taste them, bit unnecessary 🍲Scallop sunchokes, kuah Super umami Asian/Jap/Korean style broth🍲The mussels were super silky & umami🍞Whey's Brioche buah keluak emulsion Buttery & Fluffy Broche. First time to see this fruit, taste bit like cocao yet not sweet. Funn

Book枱時可以選擇食物敏感或偏好，而且個questionnaire 問得好細緻。reconfirm 時話個menu係fixed冇得變（咁booking時就唔好問有冇food allergy 啦），重要一定要你confirm 係food preference or allergy，救命啊～環境都ok，係張櫈好睇唔好坐，designer chair 咁又點呀！menu 有幾樣sub charges好容易missed 睇唔到，又冇人溫馨提示。食物及食材係ok，food presentation was very good, 睇得出個chef 有用心去做，只不過可能個人口味原因，我覺得有啲咸同埋有啲dishes 味道冇驚喜。重點：未去過又想試的話，去一次就可以了。

個brioche世界級外面微脆入面勁～～～軟熟嗰種香唔係剩係牛油香用左signature nuts黑果嚟整本身以為似蒜既物體 對陣味有啲hesitate但食落係好earthy既nuts味仲甜甜地 個味好得意個brioche質感好食到就算唔係呢個nuts整都一定係世界級個laksa lobster rice係用蒟蒻米用蒟蒻米嚟煮risotto又幾得意個飯好重味 但好好食​仲有個肉骨茶pork ribs個豬腩肉睇落驚驚 但好wow好重胡椒味 好食​其他野就好refreshing balance返​wine pairing一般 可以唔使加​

我未曾寫過食評，但今晚係 ～🌟Whey🌟～ 的經歷不禁令我萌生出寫食評的衝動，好希望透過文字同相片可以與大家分享今次美食帶比我的感動。📱<<預約>>本身係網頁預約的時候已經remark 左係 for birthday celebration, 餐廳非常細心，一開始已經問定哂我地有冇food restriction, 仲幫我們係menu 印上 🎊happy birthday to xxx 字樣，感覺受重視，好individualised 👍👍。👥 <<職員>>服務周到就不再話下，每碟上碟前都會詳細介紹食物的源由，又會比時間你拍照📸，最緊要係上菜速度適中，我最怕食野趕頭趕命。🍸<<環境>>今次選擇了坐bar counter, 覺得位置簡得幾好✨；bar counter 同 main dining area 係分開的，餐廳安排左其中一角bar 枱比我地，成程都冇其他客，有種包場的感覺，而且非常靜，可以讓我好好地同朋友傾計；另外坐bar 枱可以望到個廚房，見到各個職員都有條不紊咁出餐，又擺碟又盛，

Have marked down Whey in my ‘must try’ list of Michelin stars restaurants for long. Flash back to my birthday month earlier, its enjoyable with its environment and fabulous quality of contemporary fine dinning during lunch time.I’m impressed by Chef Barry Quek, who seeking to introduce diners to modern European cuisine reimagined with Singaporean & Malaysian influences, with a focus on local and seasonal ingredients. The flowery scallop soup with carvier topping are so tempting with its decorati

👉🏻tasting menu💲14501️⃣Kueh Loyang | Corn Tuille | Crab Tartlet2️⃣Spot Prawns apple, ulam raja3️⃣Pepper Pu'er Soup bamboo pith, porcini4️⃣Whey's Brioche buah keluak emulsion5️⃣Kinmedai Fish sunchoke, 35 year old shaoxing6️⃣Hay Aged Pigeon chestnut, persimmon7️⃣Dry Curry Laksa Mee geoduck, sambal8️⃣Calamansi Sorbet preserved plum, vanilla9️⃣Coconut Ice Cream kueh lapis, coffee🔟Mignardises-every dishes surprised me for real🥰 innovative n delicious😋 kinmedai fish was my fav🥰 shaoxing was added in the sauce to add som

为我们在一起的这磕磕绊绊的1800多天，干杯🍻一共八道菜➕两道甜点，每个二选一都各选一个，有惊喜纷呈的快乐。食材口味：⭐️⭐️⭐️⭐️⭐️用了很多传统高级食材。海鲜有牡丹虾、龙虾、竹蛏，肉类有和牛、三黄鸡。第一道：酸脆饼+玉米奶油卷+马鲛鱼刺身塔塔⭐️⭐️⭐️⭐️⭐️第二道：北海道牡丹虾，配鱼子酱+小洋葱⭐️⭐️⭐️⭐️第三道：白洋葱粥，配bak kwa肉干+芽菜+烤米+小香葱⭐️⭐️⭐️⭐️⭐️第四道：黑果面包，蘸黑果酱⭐️⭐️⭐️黑果酱有黑蒜的味道，挺香的🍻Tiger beer第五道：酒煮竹蛏+土豆，上面盖着脆片+黑松露，配小啤酒⭐️⭐️⭐️⭐️⭐️第六道：主食三黄鸡 ⭐️⭐️⭐️A3和牛⭐️⭐️⭐️⭐️⭐️很喜欢和牛配的这个软软绵绵的酱，微微的酸味，又很香第七道：咖喱叻沙蒟蒻米，配龙虾刺身🦞⭐️⭐️⭐️⭐️⭐️粒粒分明，又粒粒有韧性，咀嚼的同时能把裹挟的叻沙味充分享受到。第八道：甜品椰奶雪糕配咖啡泡沫千层糕：⭐️⭐️⭐️⭐️⭐️猫山王冰激淋配鱼子酱：⭐️⭐️⭐️⭐️⭐️草莓雪芭：⭐️除了草莓味以外，还有点小时候把芭比娃娃头发塞到嘴里的味道，塑料味？不知是什么香料。最后一道：⭐️⭐️⭐️⭐️菜单上叫mignardise，查了单词“衬细狭条带的钩编品”也不知道什么意思，大概就是很多很多的意思

Whey part1/2We went for a lunch at @wheyhk on a weekdayTasting menu- Pie Tee | chicken - Beetroot, turmeric, whey- Chilli Lobster, blue ginger custard 🌟- Whey’s Brioche 🌟this signature is a kill- Ash baked potato, clam tiger beer - Bak Kut Teh, NT pork ribs, garlic - Curry Laksa Konjac rice, lobster, sambel 🌟- Teh Tarik ice cream, honeycomb, grand manier It is overall good I knew about their konjac rice and brioche otherwise it would be more surprising. 2.6k for two for one star Well it’s just h

米芝連一星新加坡菜人均消費：$1700總結：可以試一次————————————————————————同Hansikgoo 同一集團嘅Whey. Book 位果陣一心諗住食佢好出名嘅肉骨茶同埋拉茶雪糕，點知佢轉左menu.🥹餐廳裝修同Hansikgoo 好似，令人覺得舒服嘅木系環境.前菜都好引起我地嘅食慾，三款都以新加坡傳統菜為靈感. 蜂巢餅上面有香茅青檸醬同埋鹹蛋黃，香脆清香. 蝦醬撻有魚同埋魚子醬，鮮味. 左邊係雞皮加雞肝醬，勁香口.開胃菜. Spot prawns marinated with citrus sauce - 個人認為如果個汁清番少少更能突顯蝦嘅甜味，而家稍嫌太酸.Onion porridge - 呢個好好味🥹🥹🥹洋蔥好甜，溝埋所有配料口感好豐富.Whey名物黑果面包 - 外脆內軟. Ash baked potato with razor clams - 薯仔非常粉綿，加埋個用芝士同tiger beer煮嘅汁好夾，呢道菜用左幾款唔同嘅菌類，包括羊肚菌同鮮刨嘅黑松露，好香. 面頭果塊脆脆係薯片黎嘅. 食呢道菜會有杯迷你tiger beer比你啤下. 爽😇Coast

難得有時間，book間好d既餐廳開心下😎先來三款前菜：Kueh LoyangCincalok TartletChicken 全部食落有驚喜🤤Beetroot，整到好似玫瑰花形狀嘅紅菜頭。Onion porridge，好似粥咁，撈埋嚟食，又幾得意😎mini tiger beer 好cute😂Ash baked potato razor clam，呢個好正！薯仔焗到薯片咁樣勁脆，再配聖子😋😋Curry Laksa Konjac Rice，辣魷魚飯，少少辣勁開胃😋😋😋

📍Whey1 Michelin Star Restaurant 🌟Back at Whey with their new menu and I am so glad that it is much better this time.Their trio amuse bouche of "Kueh Loyang", Cincalok Tartlet & Chicken are better in terms of presentation, taste and texture. The beetroot dish was surprisingly good even though I am not a beetroot fan. Refreshing! The pairing sourdough is nom with their homemade butter. I actually prefer their sourdough over their brioche as I am a sourdough kind of girl. The onion porridge doesn’t

Where Modern European meets Singaporean cuisine, led by chef Barry Quek - Whey is a new establishment under ZS Hospitality and one that should not be missed!Price: ~HK$1200pp+Quality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: Choose between 6 or 12 course dinner, approx HKD300$ difference for the full experience. EXPECT IT TO BE FUSION. good place for a quiet dinner as tables are quite spaced out - they also have bar seating available, lighting not the be

Since the social unrest and the subsequent pandemic, the local dining industry has seen waves after waves of challenges, and sadly many good restaurants had to close as a result. One of those I missed was Beet. Fortunately, their Singaporean chef Barry Quek had not quit HK, and had re-opened Whey in The Wellington at Central.Awarded Michelin 1-star shortly after opening, the restaurant had a nice, modern design using a lot of natural colours, with beautiful, curved panels on the ceiling, wooden