72
8
0
| 餐廳: | Whey |
|---|---|
| 優惠: |
於此國泰夥伴餐廳用餐賺里 ! 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
|
條款及細則:
|
|
|
|
影片
港鐵上環站 E2 出口, 步行約3分鐘
繼續閱讀
電話號碼
26933198
開飯介紹
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。
繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2022-24)
營業時間
今日營業
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
以上資料只供參考, 請與餐廳確認詳情
優惠
| 餐廳: | Whey |
|---|---|
| 優惠: | 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
|
條款及細則:
|
|
|
|
相關文章
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🥰
繼續閱讀
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。
繼續閱讀
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.
繼續閱讀
—🫔 Chicken Liver Mousse🐟 Keuh Loyang with Potato Crisp🐟 Yellowtail with Finger Lime and Caviar❤️🍞 Whey’s Brioche❤️🦞 Laksa Broth with Grilled Lobster and Clams❤️🐮 Holstein Beef Striploin🐟🍚 Nasi Ulam with Threadfin and Sambal❤️🐔 Cereal Fried Chicken (+)🍧 White Peach Sorbet with Jolly Shandy Jelly🧁 Taro Orh Nee❤️🍬 Petit FourSalted Egg Pie Tee • Masala Financier • Milo Hazelnut—🤩 O M G 🤩Whey’s Brioche is soooo good! 是黑果味(buah keluak)的Brioche!😻😻😻香香甜甜又軟軟的 很特別! 吃光光! 超 好 味 ! 成餐都充滿新加坡菜的風味特別是喇沙湯汁配烤龍蝦和貝 仲有竹笙沾汁好味道!😋煙薰馬友拌飯 仲有個自家製的辣椒醬都好惹味!以香港的Fine dining來說的確有驚喜👍
繼續閱讀
好耐無食過新加坡菜式😋今次同屋企人試吓whey，新加坡主廚以香港本地食材結合新加坡元素，帶黎創新而旦精緻嘅菜式，米芝蓮一星餐廳。新加坡菜fine dining款式嶄新特別，環境好舒適☺️每樣食物好精緻，好好味，到現在還回味無窮，係有驚喜嘅新加坡菜式🇸🇬Whey📍中環威靈頓街198號The Wellington UC樓🚇港鐵上環站E2出口,步行約3分鐘
繼續閱讀