Whey

营业中

休息中

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

其實已經係上個月食嘅lunch 終於有時間post 😂😂因為疫情嘅關係無左晚市，而又好好彩比我book 到平日lunch, 即刻請假去食😋😋初初開嗰時已經好想試，好難得香港有Singaporean style fine dine, 而且據聞開業無耐，已經係米芝蓮一星⭐️.Lunch menu 有：-Scallop "rojak", whey 🥣-Whey's Brioche buah keluak emulsion 🥯🫘-Bak Kut Teh" New Territories Pork Rib white pepper, garlic🐖OR-Miyazaki A4 Wagyu Beef Striploin "Rendang" peanut sprouts 🐂-Curry Laksa Konjac Rice lobster, "sambal"🦞🍛-"Teh Tarik" Ice Cream honeycomb, grand marnier🍨🍯.全部都勁好味🥳🥳佢係用左好多新加坡馬來西亞香料做出來嘅fusion food🍽🍽.特別係個包，本身已經甜甜地，加上佢哋個buah keluak s

到訪當日係story分享我係為佢嘅魚子醬菜式而專程到訪，點知原來係配榴蓮雪糕⋯唔食榴蓮（又無做好功課）嘅我差啲流咗兩滴馬尿( ᵒ̴̷͈‪ᯅᵒ̴̶̷͈) 不過對於首嚐東南亞風味嘅fine dining黎講，依餐飯都係有水準嘅～𓃗❝Tasting Menu❞ ($1,090 per person +10% → $1,199)𓃗〔Tartlet♥︎〕馬友配撻皮加上小黃花，清新又特別嘅配搭𓃗〔Sourdough, with homemade butter〕牛油香濃無比，麵包非常有彈性𓃗〔Beetroot, with turmeric & whey〕以紅菜頭製成嘅一朵玫瑰花，造型可愛，口味偏酸甜，配以parmesan cheese更為滋味〔Chili Lobster, with blue ginger custard〕以紹興酒烹煮，龍蝦肉夠彈牙，面頭有輕量蕃茄口味，將所有layers一口享用係最為平衡嘅味道〔Whey’s Brioche, with buah keluak emulsion♥︎〕buah keluak emulsion係一種相當earthy嘅nuts，常見於娘惹菜，提鍊出黎嘅抹醬似濃朱古力醬加多少

wheyhk 運用烹飪的技巧地將馬六甲菜嘅元素融重新演繹加入在西菜中 因為西菜追求賣相與品質 前菜為馬拉小食, sour cream乳酪配甜粟米 Whey’s Brioche🥖Brioche之所以為招牌因為用了Buah Keluak(黑果) 將佢加入Brioche, 黑果在處理之前是有劇毒的，所以不能生吃，先拿水把黑果鎮起來，鎮上一個星期左右才可以做菜。而黑果味道含果酸味質地如肉糜的種子甜甜地微酸入口似朱古力嘅味道, Broiche味道更甜而入口係非常鬆軟另外配以黑果製成嘅醬令你可以原汁原味嘗試呢個東南亞餐桌上受歡迎的一道菜。👍🏻 Rendang’ 巴東牛肉, 以各類香料,辣椒加上椰奶燉煮嘅牛肉,配上洋蔥碎,加充滿椰香嘅醬汁,入口香味濃郁 Curry Laksa Lobster Konjac Rice 將經典馬六甲菜-喇沙重新演繹. 食落勁有口感,原來係用上

榮獲亞洲Top50餐廳美譽嘅新加坡風味西餐🇸🇬一直都好想試吓呢間開業半年就已經拎到米芝連一星嘅Whey🇸🇬 新加坡菜比人嘅感覺一向都係重香料味, 比較濃味, 所以新加坡主廚Barry Quak配合北歐嘅新鮮食材, 搵到一個平衡點😋值得一提如果有慶祝活動, 可以提早同餐廳講, 會Tailor Made一個專屬Menu架🤍而家有Short Tasting Menu $870 (7 Courses) 同 Full Tasting Menu $1090 ( 10 Courses)要留意Whey係長期full booking, 建議要早兩個月上網預約啊😋Full Tasting Menu $1090 + 10% ( 10 Courses)第一道菜: "Pie Tee" | Chicken前菜為經典馬拉小食, 一款係sour cream乳酪配甜粟米, 頗重口味另一款係薄炸脆雞皮配雞肝醬, 濃而不膩第二道菜: Home-made Sourdough & Yeast Butter麵包夠熱, 牛油搽上去就即溶化, 法國牛油乳味濃香, 絕對唔係一般超市可以買到第三道菜: Scallop "rojak",

🇭🇰͏͏𝖶𝗁𝖾𝗒𝖳𝖺𝗌𝗍𝗂𝗇𝗀 𝖬𝖾𝗇𝗎 𝖣𝗂𝗇𝗇𝖾𝗋𝖭𝖾𝗐 𝖲𝗂𝗇𝗀𝖺𝗉𝗈𝗋𝖾𝖺𝗇 𝖿𝗎𝗌𝗂𝗈𝗇 𝖿𝗂𝗇𝖾 𝖽𝗂𝗇𝗂𝗇𝗀 𝗂𝗇 𝗍𝗈𝗐𝗇, 𝗁𝗂𝗀𝗁𝗅𝗒 𝗋𝖾𝖼𝗈𝗆𝗆𝖾𝗇𝖽𝖾𝖽 𝖻𝗒 𝖿𝗋𝗂𝖾𝗇𝖽𝗌 𝖻𝗎𝗍 𝗉𝗋𝗈𝖻𝖺𝖻𝗅𝗒 𝗀𝗂𝗏𝖾𝗇 𝗍𝗈𝗈 𝗆𝗎𝖼𝗁 𝖾𝗑𝗉𝖾𝖼𝗍𝖺𝗍𝗂𝗈𝗇. 𝖥𝗈𝗋 𝗆𝖾, 𝗂𝗍 𝗐𝗈𝗎𝗅𝖽 𝖻𝖾 𝗀𝗋𝖾𝖺𝗍 𝗂𝖿 𝖢𝗎𝗋𝗋𝗒 𝖫𝖺𝗄𝗌𝖺 𝖪𝗈𝗇𝗃𝖺𝖼 𝖱𝗂𝖼𝖾 𝗂𝗌 𝗅𝖾𝗌𝗌 𝗌𝖺𝗅𝗍𝗒 𝗍𝗈 𝖼𝖺𝗍𝖾𝗋 𝗍𝖺𝗌𝗍𝖾.‣ “𝖯𝗂𝖾 𝖳𝖾𝖾” ‣ 𝖲𝖼𝖺𝗅𝗅𝗈𝗉‣ 𝖠𝖻𝖺𝗅𝗈𝗇𝖾 ‣ 𝖢𝗁𝗂𝗅𝗂 𝖪𝗂𝗇𝗀 𝖢𝗋𝖺𝖻 ‣ 𝖶𝗁𝖾𝗒’𝗌 𝖡𝗋𝗂𝗈𝖼𝗁𝖾 ‣ 𝖬𝗈𝗇𝗄𝖿𝗂𝗌𝗁 “𝖮𝗍𝖺𝗁-𝖮𝗍𝖺𝗁” ‣ “𝖡𝖺𝗄 𝖪𝗎𝗍 𝖳𝖾𝗁” 𝖭𝖾𝗐 𝖳𝖾𝗋𝗋𝗂𝗍𝗈𝗋𝗂𝖾𝗌 𝖯𝗈𝗋𝗄 𝖱𝗂𝖻 ‣ 𝖢𝗎𝗋𝗋𝗒 𝖫𝖺𝗄𝗌𝖺 𝖪𝗈𝗇𝗃𝖺𝖼 𝖱𝗂𝖼𝖾 ‣ 𝖩𝖺𝖼𝗄𝖿𝗋𝗎𝗂𝗍 𝖲𝗈𝗋𝖻𝖾𝗍 ‣ “𝖳𝗁𝖾 𝖳𝖺𝗋𝗂𝗄” 𝖨𝖼𝖾 𝖢𝗋𝖾𝖺𝗆 ‣ 𝖯𝖾𝗍𝗂𝗍 𝖥𝗈𝗎𝗋𝗌‣ 𝕋𝕒𝕤𝕥𝕖: 𝟟.𝟝/𝟙𝟘 ‣ 𝕊𝕧𝕔𝕤: 𝟠.𝟝/𝟙𝟘 ‣ 𝔼𝕟𝕧𝕚𝕣.: 𝟠.𝟝/𝟙𝟘 ‣ ℝ𝕖𝕧𝕚𝕤𝕚𝕥: 𝕄𝕒𝕪𝕓𝕖‣

以前好欣賞大廚係九如坊嗰間Beet(2020已結業)專用時令同本地食材 試左新加坡大廚係The Wellington嘅新餐廳🤩 當晚比較鍾意嘅菜式係 Black Cod Otah-Otah, Bak Kut Teh New Territories Pork Rib, Curry Laksa Konjac Rice 同 Maoshan Wang Durian Ice Cram 不過都係掛住以前大廚充滿驚喜又cozy間Beet多d 😛 💰: Whey tasting menu $1290