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2022-03-07
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Honoured with One Michelin star, chef Barry Quek from @wheyhk shares their Modern European Cuisine with twists from Singaporean Influences, with absolutely stunning mix and presentation of flavours. 𓇢 ‘Pie tee’ Crispy roasted chicken skin as the base, with silky and flavourful chicken liver puree on top, such a lovely petit bite-sized food with scrumptious and complex flavours!以酥脆的炸雞皮作批底，加上濃郁的雞肝醬，一口大小的份量蘊藏著複雜的口感和風味！𓇢 Scallop Delicate plating with Hokkaido scallops placed in glass bowl like petal
with absolutely stunning mix and presentation of flavours.
‘Pie Tee’
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𓇢 ‘Pie tee’
Crispy roasted chicken skin as the base, with silky and flavourful chicken liver puree on top
, such a lovely petit bite-sized food with scrumptious and complex flavours!
以酥脆的炸雞皮作批底，加上濃郁的雞肝醬，一口大小的份量蘊藏著複雜的口感和風味！
Scallop
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𓇢 Scallop
Delicate plating with Hokkaido scallops placed in glass bowl like petals, sitting on leaves. Garnished with Singaporean Rojak sauce and leek oil, the thinly-sliced radish brought extra texture of crunchiness and freshness to the dish.
北海道帶子加上羅惹醬汁和韭蔥油，配上清爽的白蘿蔔，擺盤如綻放的花朵般精美。清爽鮮甜的帶子和蘿蔔配上香甜微辛的羅惹醬汁，不同的質感和滋味交織在一起呢。
Whey’s brioche ( with buah keluak emulsion)
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𓇢 Whey’s brioche ( with buah keluak emulsion)
This soft, fluffy brioche bun is definitely one of the best in Hong Kong! Really unique and one-of-a-kind experience trying out this bush keluak emulsion, which gives a slightly earth flavours like mushroom and cacao.
熱呼呼而且鬆軟的whey風格布里歐麵包，配上東南亞菜常用的黑果再做成奶油口感，配著麵包吃時多了一層類似松露和菇菌類的香氣
‘Bak kut teh' with New territories Pork rib
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‘Bak kut teh' with New territories Pork rib
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‘Bak kut teh' with New territories Pork rib
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𓇢 ‘Bak kut teh' with New territories Pork rib
Hong Kong’s locally raised pork rib was charcoal grilled after sous-vide cooking, with a reduction sauce incorporating Bak Kut Teh’s herbal flavours. Not just he rib, but the pig heart was also cooked well with finesse. Impeccable flavours and textures makes it a really outstanding dish.
最期待而且驚艷的一道菜！用上香港本地的豬肉，配上帶草本香氣的醬汁，以肉骨茶為藍本的風味配搭，以嶄新的方式演繹和呈現
不只豬肋位置油潤滋味，連豬心位置也煮的軟嫩細膩，從肉質到味道都無懈可擊的一道菜！
Miyazaki A4 Wagyu Beef Striploin “Rendang”
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𓇢 Miyazaki A4 Wagyu Beef Striploin “Rendang” +320
Dripping in the coconut Rendang sauce and enjoy this sumptuous dish! Luxurious wagyu beef melted along with chewing. Paired with the nicely seasoned morel mushrooms and bean sprouts, it gives an extra earthy tone to the dish.
加進帶椰子香氣的仁當醬汁，A4宮崎和牛入口即化，配上羊肚菌和清爽的大豆芽，增添一分鮮味。
Cereal fried chicken - oats, curry leaves
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𓇢 Curry Laksa Konjac Rice - lobster, ‘samba’
A nice kick of heat from the curry laksa! Really rich and aromatic laksa sauce with all the flavours imbued to the konjac rice, such a lovely twist from ordinary laksa soup noodles. Love the unique texture and konjac and it feels really guilt-free with low carbs. Served with the grilled lobster cooked with butter, absolutely scrumptious.
咖喱叻沙傳統上常以湯麵形式出現，這次以蒟蒻飯的形式，把叻沙的風味緊緊抓住。 加上輔以牛油煮成的龍蝦尾，非常可口。
𓇢 Cereal fried chicken - oats, curry leaves +238
Another smart and amazing twist in traditional cereal prawn into cereal fried chicken, it gives extra crisps to the crispy chicken skin, yet still managed to lock all the moisture in the tender chicken meat. Perfect pairing with the Sambal mayo!
以新加坡菜中的麥片蝦作藍本，加以改良後成了這道香氣撲鼻的麥片雞！為本來就炸得酥脆的雞皮再加添一分香脆，蘸上混和了叁巴醬和蛋黃醬的醬汁，更添一層滋味
‘Teh Tarik’ Ice Cream - honeycomb, grand mariner
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𓇢 ‘Teh Tarik’ Ice Cream - honeycomb, grand mariner
Silky smooth scoop of ice cream with spiced milk tea flavour, drizzled with honey and infused with grand mariner. Extra texture and sweetness from the pieces of honeycomb makes it a really adorable piece of dessert.
到了最期待的甜品！以新加坡拉茶的雪糕為基調，配上蜂蜜和干邑橙酒，每一口都如絲般油滑，配上蜂巢額外多一分口感
MaoShan Wang Durian Ice Cream - Cristal caviar, milk crisps
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𓇢 MaoShan Wang Durian Ice Cream - Cristal caviar, milk crisps +138
This is just perfect for durian lovers! The ice cream has got that really creamy, luscious texture from the renowned durian species - MaoShan Wang. Generous amount of caviar are added on top, the savoury and oceanic umami helps bringing up the sweetness and unique aroma from durian.
榴蓮愛好者絕對最期待的甜品！用上貓山王做成的雪糕質地濃稠幼滑，配上奢華的魚子醬增添一分鹹鮮，凸顯出貓山王榴蓮和牛奶脆片的香甜和濃郁
Bonne Bouche ‘Kaya’ macaron, butterflypea choux puff, milo flavoured ganache chocolate
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𓇢 Bonne Bouche
‘Kaya’ macaron, butterflypea choux puff, milo flavoured ganache chocolate
Truly amazed by the Kaya macaron, with the amazing coconut pandan filling! Gently sweetened, perfectly shaped and ruffled over the edges, and I’m in love with this exotic flavour! Would definitely go for it if they do patisseries!
即使是作結的甜品也絕不馬虎，甚至令人驚喜！非常特別的咖央口味馬卡龍緊緊的擄獲了我的心，香甜的斑蘭椰子咖央醬甜度剛好，馬卡龍餅也十分香脆，若然有糕餅店可以把這口味推出市面一定會令人一試再試呢
张贴
