Whey

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昨天跟朋友去WHEY試食午餐。講真，吃的時候蠻開心的，我還寫了一個post讚新餐廳。因為香港餐廳競爭這麼激烈，新餐廳能摘米其林難度很大，值得試試。結果！吃完飯我在逛街就開始拉肚子。跑了兩次廁所。之後忍不住問我朋友，朋友說她也是。於是聯繫餐廳，餐廳第一時間說跟他們沒關係。沒有第一時間道歉。於是我就更生氣了！又聯繫他們預約電話，我說你可以問問其他客人有沒有類似的情況（因為餐單是一樣的）我本人沒有任何食物奶製品過敏，香港幾乎所有菜系餐廳都試過都沒事。結果中午服務我們的經理表示其他客人沒事，只有我們倆有問題。不能確認100%是他們餐廳的問題。哇！聽了我更生氣！這是什麼話？剛吃完飯、根本沒有吃過別的東西。兩個人都不舒服是巧合嗎？哇！今時今日這樣的服務我真的是服了！從來不寫食評的我忍不住過來差評！

Finally got to try this Michelin 1 star Singaporean fine dining restaurant! I was thrilled after successfully making this booking and did not disappoint! Everything was amazingly good, the service was on point, definitely was a divine meal and pleasant experience.. The whey’s brioche was to die for! Soooo good, so soft and went perfectly well with the purée of the next dish Monkfish "Otah-Otah", this also was such an incredible dish, which I love a lot too. The Curry Laksa Konjac Rice with lobs

小弟初次出po，如有不正確之處請見諒及賜教，多謝交流。同行四人，一共五人先黎比分食材:5/10(冇乜貴價食材，心機為上)烹調技巧:7/10(有複雜性，但味道變化稍有重複)環境:7/10(平易近人，無傷大雅)服務:4/10(如果未摘星，有6分)價錢:7/10(portion幾大，即使有add on item都底，反而係wine pair拉低左)總結:6/10(有幾多位可以輕輕fine tune)1.小小背景Head chef Berry Quek，33歲，新加坡人21歲L'Atelier de Joël Robuchon（現已歇業）初學廚比利時學廚香港Beet開檔結業後，Whey是新天地灶神集團旗下餐廳，2021年5月開2.價錢:Tasting menu 1090，計甜計小四9道小弟add on 麥皮雞二人份量起加238冇轉其他野6杯wine pair 798水冇tap，硬食人頭38free flow，熱水都係3.服務:介菜方面得一兩個係比較出眾，特別要讚下somm係介菜典範真心哩part拉低好多分，彈多過讚a.Major1)set漏兩把牛油刀2)落枱份量錯左(講多少少，因為同行四人，而

星加坡菜我絕對係少食，可以話係外行，又唔會話特別想食，但係呢間Whey 可以話係少數Fine Dine 由頭食到尾上中下路都好穩陣嘅一間餐廳，每道菜都驚喜recommended個人認為可以不需要order wine pairing , 雖然價錢唔算貴，基本上每道菜配一杯酒，但係我覺得啲酒都唔係話好特別

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

係最近剛出爐嘅michelinhk guide 2022, 一間短短開業大半年就新上榜嘅一星🌟餐廳 - wheyhk 主打新加坡🇸🇬x 歐陸菜fusion 嘅fine dining. 主廚 barryquekhw 乃土生土長嘅新加坡人, 曾在多間星級餐廳學藝,巧妙地將新加坡菜嘅元素融入在歐陸菜中,亦巧妙地將平時成日接觸到嘅新加坡/馬拉菜重新演繹👍🏻引用米芝蓮網站介紹,餐廳名字-‘Whey’其實係解乳清,係製造芝士時嘅副產品,以表其物盡其用之意. 是次試左佢地嘅5-course tasting menu($890)價錢亦算合理👍🏻.Amuse Bouche-乃馬拉嘅經典小食-‘小金杯’好似燒賣形狀嘅脆皮,裡面有yoghurt,青椒,酸酸地微辣,幾開胃, 另外一道餐前小點係將雞皮烤至薄脆成脆餅,上面唧上雞肝醬,非常香口.. 靈感嚟自Rojak 係東南亞地區嘅一款常見嘅水果蔬菜沙律,‘Rojak’一詞在馬拉語解’混合‘嘅意思, 而rojak係唔同地區亦會有唔同材料,而whey嘅rojak 混用了新鮮帶子,配合魚子醬,蔬菜,另加入了青檸汁,香茅,及whey-乳清調味,非常有東南亞風味,配酒方面

3/5The new territories pork with Pak kut teh sauce was very good. The pork was amazing, all cooked perfectly. Yet keep having a voice in my heart saying is it too strong the sauce.Loved the laksa Konjac rice, the laksa sauce nailed it! The prawn was very sweet, fresh, cooking time just right. Sambal sauce was alittle not on point tho, more like xo sauce.Good snacks, scallops starter, not much surprise. The bread was nice but the spread is kind of new to me, tried to slowly have it all with the b

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

道道菜都有滿滿既東南亞香料味，由其我對呢d香料真係麻麻地，而且好多都唔係同道菜太夾，最印象深刻既係第一道麵包個舊牛油係發酵過，有陣cheese 味, 第二道麵包配 Buah keluak (黑果), 最好食既 Bak kut teh Pork rib ，同肉骨茶好似無咩關係，似東坡肉多d, 但就好冧，味道好濃最後甜品 Teh Tarik ice cream 就有我接受唔到係甜品出現既八角味，勁似食緊無牛腩既炆牛腩雪糕最唔明既係成餐飯好趕，未食完之前道菜就已經好趕禁上第二道，完全係禁趕住食完，去到禁既價錢，我真係無expect 要禁趕時間😅

Whey by chef Barry Quek, a modern venue dedicated to and inspired by the flavours of Quek’s Singaporean upbringing, on a level more pronounced than ever before. Serving a tasting menu that turns the spotlight on local, seasonal ingredients, Quek combines his modern European culinary training with the flavours of his childhood — dishes inspired by the likes of bak kut teh, laksa, and the divisive durian fruit..SPRING PEAS, oyster, wheyCHERRY TOMATOES, ginger flower, cape gooseberries SEARED SCAL

A novelty in the fine dining food scene with an interesting and contemporary take on Nyonya and Singaporean fusion cuisine. Garnered rave reviews since its opening, we had high expectations but the service let it down, while we were impressed with the creative rendition of classic Nyonya and Singaporean dishes, a few courses could use some more fine tuning.We were very impressed with the Singaporean and Nyonya fusion theme, and many dishes were exquisitely made and tasted fantastic, the Chili Ki

𝐹𝒾𝓃𝒶𝓁𝓁𝓎 𝓉𝓇𝓎𝒾𝓃𝑔 𝓉𝒽𝒾𝓈 𝓃𝑒𝓌 𝓇𝑒𝓈𝓉𝒶𝓊𝓇𝒶𝓃𝓉. 𝒜𝓁𝓌𝒶𝓎𝓈 𝒽𝒶𝓅𝓅𝓎 𝓉𝑜 𝓈𝑒𝑒 𝐸𝒶𝓈𝓉 𝓂𝑒𝑒𝓉𝒾𝓃𝑔 𝒲𝑒𝓈𝓉 𝒸𝓊𝒾𝓈𝒾𝓃𝑒. 𝒜 𝑔𝑜𝑜𝒹 𝓋𝒶𝓁𝓊𝑒 𝓉𝒶𝓈𝓉𝒾𝓃𝑔 𝓂𝑒𝓃𝓊 𝓌𝒾𝓉𝒽 𝓁𝑜𝓉 𝑜𝒻 𝑔𝑜𝑜𝒹 𝓁𝒶𝓊𝑔𝒽𝓈 𝟣) 𝒜𝓂𝓊𝓈𝑒 𝐵𝑜𝓊𝒸𝒽𝑒, 𝒜𝒸𝒽𝒶𝓇/ “𝒫𝒾𝑒 𝓉𝑒𝑒” / 𝒸𝒽𝒾𝒸𝓀𝑒𝓃The one with chicken skin is my favourite. Crispyyyyyyy𝟤) 𝐻𝑜𝓃𝑒𝓎 𝒫𝑒𝒶𝓈, 𝒪𝓎𝓈𝓉𝑒𝓇 / 𝒲𝒽𝑒𝓎 𝟥) 𝐹𝓁𝑜𝓌𝑒𝓇 𝒞𝓁𝒶𝓂, 𝐵𝒶𝓂𝒷𝑜𝑜 𝓈𝒽𝑜𝑜𝓉 / 𝐻𝑒𝓇𝒷𝓈𝟦) 𝒲𝒽𝑒𝓎’𝓈 𝐵𝓇𝒾𝑜𝒸𝒽𝑒, 𝐵𝓊𝒶𝒽 𝒦𝑒𝓁𝓊𝒶𝓀 𝐸𝓂𝓊𝓁𝓈𝒾𝑜𝓃You can’t get this from elsewhere! Freshly baked! 𝟧) 𝒮𝑒𝒶𝓇𝑒𝒹 𝒮𝒸𝒶𝓁𝓁𝑜𝓅, 𝒥𝒶𝒸𝓀𝒻𝓇𝓊𝒾𝓉 / 𝒫𝓇𝒶𝓌𝓃 𝐹𝓁𝑜𝓈𝓈 𝟨) 𝐵𝒶𝓀 𝒦𝓊𝓉 𝒯𝑒𝒽, 𝒩𝑒𝓌 𝒯𝑒𝓇𝓇𝒾𝓉𝑜𝓇𝒾𝑒𝓈 𝒫𝑜𝓇𝓀 𝑅𝒾𝒷 / 𝒲𝒽𝒾𝓉𝑒 𝒫𝑒𝓅𝓅𝑒𝓇 / 𝒢𝒶𝓇𝓁𝒾𝒸 This is

We had the tasting menu and order a bottle Burgundy wine, roughly around 2000 pp. The food was good with simple/neat presentation. Had a dietary request of Keto diet, the restaurant tried their best to cater, appreciated. Food wise nothing much to complain. Service is good, friendly staffs. Decor/interior: Simple design not fancy *The homemade bread and nut spread is delicious* Will definitely revist again and recommend to friends.

最近同朋友推薦得最多就係呢間Fine Dining,來自新加坡嘅主廚唔單止將新加坡嘅風味同埋元素好有創意咁柔合係10道菜嘅Menu,仲會選用本地農場嘅食材為主👍🏻 真係道道菜都好有驚喜, 本身個menu都一定夠飽,但都推介大家加埋個超滑嘅Black cod,重點係個sambal醬😍 主菜必選改良版嘅肉骨茶,由右至左係豬肋條,豬里肌,豬心, 你冇睇錯,係豬心! 平時唔食內臟嘅我都覺得好好味. 最後係咁多到菜我最鍾意嘅一定係佢嘅貓山王雪糕,好食到我加錢食多一份😂.🔻🍽 Whey📌 地址: 中環威靈頓街198號The Wellington UG樓

Sourdough and brioche were surprisingly good, went well with the cheesy butter and onion jam.Quite like the interesting fusion combinations like the Kagoshima beef with satay sauce. The other main was bak kut teh that was served dry with peppery sauce, even more special (not shown).Other recommendations are sambal black cod spicy & rich enough, the soursop sorbet that’s quite rarely used in Hong Kong, real Singaporean flavour.