3-min walk from Exit E2, Sheung Wan MTR Station continue reading
Chef Barry Quek pays homage to his Singaporean roots in his new venture Whey, delivering a unique cooking approach towards his hometown cuisine with influences of his culinary experience around the world. Barry embraces seasonal and sustainable ingredients, and builds the menu around fresh locally grown produce with exotic flavours of Singapore. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2022-24)
Opening Hours
18:00 - 23:00
Mon - Fri
18:00 - 23:00
Sat - Sun
12:00 - 15:00
18:00 - 23:00
Payment Methods
Visa Master AlipayHK Cash AE UnionPay Apple Pay WeChat Pay
Number of Seats
Other Info
Alcoholic Drinks
May Bring Your Own Wine
Phone Reservation
10% Service Charge
Above information is for reference only. Please check details with the restaurant.
Review (81)
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. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2024-04-16
—🫔 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👍 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2024-01-13
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 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2024-01-04
同朋友慶祝生日又遇上聖誕節間間米芝蓮餐廳都係聖誕Menu搵到呢間boxing day 已經唔係用聖誕menu所以價錢上冇咁貴成個Menu都好豐富最有驚喜係個魚同埋牛龍蝦飯既龍蝦亦非常彈牙配埋自家製既辣椒醬加少少調味D24榴槤雪糕配件魚子醬亦都好特別D24 既味道不是太濃所以無搶走魚子醬既味道上甜品前亦都會問你要唔要咖啡或茶點了fresh mint tea我好奇揭開個蓋裏面全部都係新鮮薄荷葉估唔到星加坡菜都可以咁好味走嘅時候仲有Chef出嚟 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Debuted in 2021, Whey has quickly established itself as one of the finest dining destinations in the city that serves innovative European cuisine with Singaporean influences. The restaurant's attentive service and distinguished culinary offerings have earned them praise from discerning diners and numerous awards including a Michelin star. Patrons delight in exquisitely crafted dishes in the elegant dining space featuring wood accent, modern fixtures and soft lighting which created a comfortable yet refined ambiance that complements their cuisine. Special thanks to Chef Barry for his talent in creating beautiful, flavorful meals and manager Dino for providing first-rate service.   𝙑𝙖𝙙𝙖𝙞 (7.5/10)The plating was unconventional, with two spheres nestled within a ring of vibrant green. The toppings elevate the vadai to fine dining heights: smoked salmon lined up surgical precision, and caviar delicately arranged over it. Taking the savory morsel, a subtle yet noticeable kick of chili heat spread across the palate that whet the appetite for what was to come. While rooted in traditional Indian street food, Whey's vadai exemplifies the restaurant's ability to transform comfort food into refined gastronomy. 𝙍𝙚𝙣𝙙𝙖𝙣𝙜 (7/10)Whey's take on beef rendang begins with its creative presentation in a petite roll, which allows diners to fully focus on the intricate symphony of flavors and texture within one bite. The rendang's harmony of spice, coconut and shreds of beef, is perfectly showcased by the contrast of the crisp pastry exterior. 𝘽𝙡𝙪𝙚𝙛𝙞𝙣 𝙏𝙪𝙣𝙖 (8/10)The modern presentation of the dish begins by subverting expectations, layering pickled radish of vibrant colours and fried shrimp atop smooth cubes of applewood smoked tuna with tangy sauce consisting of calamansi. The pickled radish brings a vinegary punch that cuts through the richness of the tuna. Each bite was an explosion of sensation as the yielding tuna melds with the crunch of fried shrimp and pickle. Though some may not like the slight pepperiness of radish, I find it an exceptionally refreshing dish for summer. 𝙇𝙤𝙘𝙖𝙡 𝙏𝙝𝙧𝙚𝙚-𝙔𝙚𝙡𝙡𝙤𝙬 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙍𝙞𝙘𝙚 (8.5/10)Inspired by classic Hainan chicken rice, the dish elevated this local favourite with flawless execution and creativity. The star of the plate is the chicken breast cooked to absolute perfection, with the skin crisp yet yielding and the meat juicy and tender. The clean roast chicken flavour makes the simple dish sing and sets a high benchmark. However, the Chef did not stop there. The chicken thigh roll infused with subtle pandan notes, the aromatic chicken gizzard and heart further accentuate the savoury umami tone of the dish.  With complex yet balanced flavours achieved through well-executed techniques, this inspired reinterpretation of classic dish highlights the restaurant's mastery of local dishes with fine dining panache. This is a must-try for diners wanting to experience how tradition meets innovation on one plate.  𝙎𝙚𝙖𝙗𝙖𝙨𝙨 (8/10)The fish with its skin scored and rendered to perfection, lies upon a pool of aromatic green broth made of fish, pickled okra and curry leaf. Beside sit the zucchini with puree, promising subtle variations in flavor and texture. The first bite of fish reveals a study in contrasts: the paper-thin skin, perfectly crisped, gives way to succulent, flaky white flesh. As the aromatic broth touches the tongue, its layered flavors unfold - an herbal base of curry leaf amplified by vegetal notes of pickled okra, balanced by just the right degree of acidity cutting through the fish's unctuousness. 𝘽𝙖𝙣𝙖𝙣𝙖 𝙏𝙖𝙩𝙞𝙣 (8/10)This unique reimagining of the classic French dessert showcases the chef's ingenious fusion of local and global flavors. The banana tatin consists of miso, imparting fermented flavour and savory notes that contrasted with the sweet banana, creating an intriguing yet harmonious balance of tastes. Bringing further complexity to the dish is the fermented black bean ice cream. The savoriness paired exquisitely with the sweet banana, while the cold creaminess provides a counterpoint to the hot tatin. It is an intriguing and sophisticated combination of flavors that only a top chef could pull off so elegantly. 𝙈𝙞𝙜𝙣𝙖𝙧𝙙𝙞𝙨𝙚𝙨 (7/10) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)