Whey

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Item: Whey
Rating: 0
Author: h0410232

4.5

96 Reviews

Taste

Decor

Service

Hygiene

Value

17228

Central

Above $801

Singaporean Western Wine Fine Dining

Terms & Details:
Restaurant:	Whey
Offer:	Cathay members can link a card to earn up to HKD4 = 2 miles via Card Linked Earn. T&C apply.
Join the Cathay membership programme and start earning miles today!
Members wishing to use Card Linked Earn must link eligible Visa and MasterCard credit and debit cards to their membership account. Asia Miles can be earned on eligible transactions of up to HKD10,000. Cathay members may earn Asia Miles with Card Linked Earn by paying for eligible purchases with Linked Payment Cards through Apple Pay, Google Pay and Samsung Pay. However, Cathay members will not be able to earn Asia Miles with Card Linked Earn with third party platforms such as Alipay, Wechat Pay and Paypal. Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1mile dining rewards when they pay with their card, for a total of HKD 4 = 2 miles. Asia Miles earned are based on the total amount spent including service charges, taxes and tips. Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining. Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction. .

Other Cathay Terms & Conditions apply.

h0410232

Level4

1.4K

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最近吃得最滿意而又最Impressive的一餐, 簡單結論就是:
1. 以一千二百多元10道菜的Fibe Dining, 無論菜式數量, 分量以及用料也相當慷慨.
2. Chef Barry在整個用餐體驗的表達上越後越好, 他將星馬菜Fine Dining化對我我而言是成功而非為做而做的.
3. 由於和Hansik Goo都屬於灶神集團的Fine Dining成員, 裝修和整體餐廳氛圍也相當接近, 但無所謂啦! 食物風格不要一式一樣就好.

整餐主菜已有三道, 有肉也有Carbo, 單是吃主菜已經夠飽. 整餐最深刻的, 自然是圖一及圖二的喇沙, 不以摻摻而以蒟蒻飯作主軸, 除了更健康外也帶有脆卜卜的口感, 醬汁香濃, 椰香和辣香平衝度好, 燒龍蝦肉質彈牙, 螄蚶夠鮮, 與醬汁相當配合. 另一道主菜是圖三及圖四的”肉骨茶”, 以此為名但不是湯料, 而是將豬肋間肉以肉骨茶湯料慢煮, 肉質相當稔而入味, 對比起炙燒方式又是另一種風味. 伴碟的豬心和豬肉卷更令整碟菜式更為圓滿. 相比起來, 圖五的Monkfish肉質嫩滑, 用上阿參果和酸豆作醬, 味道清新帶酸甜, 味道輕盈舒服, 作為獨立主菜就有點無感, 但作為兩道濃烈主菜的熱身, 配搭卻是恰到好處.

要獨立一題的是圖六的Brioche, 應該是我吃過我最深刻印象的Brioche. 除了外脆內裡鬆化的口感外, 更重要是加了娘惹黑果在麵團之中, 除了用來炆雞外, 用來做麵包令其更為油潤, 帶點可可的甘香, 不用加牛油, 直接吃才能吃到其風味.

頭盤是圖八, 我稱之它們為汁醬三重奏, 分別是上方的帶子, 左下方的鮑魚和右下方的蟹肉. 看起來都是將醬汁或湯料浸著食材, 味道上由帶子的奶香, 到鮑魚清爽的薯仔清湯香味, 再到蟹肉的薑汁, 味道高低起伏, 但略嫌表達方式有點單一. 甜品是圖九的菠蘿蜜Sorbet, 還有圖十的奶茶雪糕與貓山王榴槤雪糕, 當中的貓山王雪糕配上魚子醬, 澎湃的鹹香再加上榴槤獨有的香味是我女友的至愛. 奶茶雪糕上面的金箔看起來同樣相當矜貴, 除了濃烈的奶茶香味, 加上君道橙酒也令其甜中帶獨特的木桶干邑酒香, 也能令你已經填飽十足的肚子, 再給予它們放下的空間.