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餐廳: Whey
優惠: 國泰會員經「連結里賞」綁定信用卡，於指定夥伴餐廳消費即賺高達HKD4 = 2里數。受有關條款約束。
條款及細則:
  • 國泰會員如希望使用「連結里賞」賺取里數，必須將符合要求的 Visa 及 MasterCard 信用卡及扣賬卡綁定至其會籍賬戶。
  • 國泰會員每次可賺取「亞洲萬里通」里數之消費額上限為港幣10,000元。
  • 國泰會員可通過 Apple Pay、Google Pay 及 Samsung Pay 以已綁定付款卡為符合要求的餐飲消費付款，從而透過連結里賞賺取「亞洲萬里通」里數。然而，利用支付寶、微信支付及 Paypal 等第三方平台，將無法透過「連結里賞」賺取「亞洲萬里通」里數。
  • 會員於國泰夥伴餐廳作合資格消費，每港幣4元可賺取1里數。而渣打國泰Mastercard®客戶憑卡消費可享每港幣4元賺取2里數，包括合作夥伴餐廳合資格消費之餐膳里賞（每港幣4元賺取1里數）及基本餐飲類別之合資格簽賬獎賞（每港幣4元賺取1里數）。
  • 賺取之「亞洲萬里通」里數將根據餐飲與膳食消費，包括服務費、稅項及小費的總和而計算。
  • 惠顧特定推廣套餐或不可賺取「亞洲萬里通」里數。請預先向個別餐廳查詢。
  • 賺取的「亞洲萬里通」里數將於認可餐膳消費交易後10個工作天內存入會員的賬戶。
須受其他國泰條款及細則約束。
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second visit, still finetuning
2021-08-20 880 瀏覽
Second visit to Whey within the same month hahahaha can tell that they are still in the process of refining dishes and some recent posts are already different to what I had, in terms of presentation, ingredients and even the plates!Long course menu again ($1190) and Whey bread is still the absolute best and I really appreciate the ginger flower presentation. The kinmedai is much smaller this time hahah but it has a better char. Bak lut teh is still too salty for me but loving the pork heart. New
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Second visit to Whey within the same month hahahaha can tell that they are still in the process of refining dishes and some recent posts are already different to what I had, in terms of presentation, ingredients and even the plates!

Long course menu again ($1190) and Whey bread is still the absolute best and I really appreciate the ginger flower presentation. The kinmedai is much smaller this time hahah but it has a better char. Bak lut teh is still too salty for me but loving the pork heart.

New desserts this time! The musang durian ice cream with caviar was an absolute delight, it might be a bit too savoury thanks to the huge serving of caviar on top, but I'm not gonna complain hehehee. Green pandan cheesecake is still goodand so was the coconut sorbet, but the brown butter ice cream wasn't as mingblowing as before. Maybe it's because I had the long menu ($1190) once already, maybe my expectations weren't realistic or maybe the different presentation threw me off, who knows?


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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Amazing meal
2021-08-10 3169 瀏覽
Amazing meal at Whey 🥰🥰🥰 It’s a newly opened Singaporean x European fusion restaurant located at the Wellington Sheung Wan. 👍 It’s a more of a “casual” fine dining place. We took the 6 courses short tasting menu ($890), with the food & services I would say it’s one of the best value fine dine place in HK👍I booked through email ( the only way they take reservations) around 2 months before❤️Highlights of the night: chicken liver parfait// laksa rice// brioche bread// pandan cheesecakeCurry laksa ko
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Amazing meal at Whey 🥰🥰🥰 It’s a newly opened Singaporean x European fusion restaurant located at the Wellington Sheung Wan. 👍

It’s a more of a “casual” fine dining place. We took the 6 courses short tasting menu ($890), with the food & services I would say it’s one of the best value fine dine place in HK👍I booked through email ( the only way they take reservations) around 2 months before

❤️Highlights of the night: chicken liver parfait// laksa rice// brioche bread// pandan cheesecake

Curry laksa konjac rice w/ prawn & clams: very rich and concentrated laksa sauce 🤤
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Park rib: local🐖 used. I love the small pieces of pig heart on side more, so tender and chewy
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Achar/ chicken liver parfait bites
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Clam soup
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Bread course 😋🍞🥖🥐: homemade sourdough and black nuts brioche, the brioche definitely catches my heart 🤤 imagine it’s a nutty flavoured brioche
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Maoshan durian ice-cream w/caviar ($138 add on): the ice cream was really good!👍but durian lover like me would prefer durian more than durian ice-cream😂😂 plus personally don’t really think caviar goes well with durian
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Pandan cheesecake 👍
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Dessert small bites
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The pandan express mock tail + gin was a highlight! Their homemade pandan syrup👍👍highly recommend this! Won’t find elsewhere in HK!
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ATAS Collins ( gin, sparkling wine, yuzu, honey) good one too!!
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Price: $1000+ pp for dinner
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$1000 (晚餐)
推介美食
  • Pandan  cheesecake
  • Laksa  rice
  • Chicken  parfriat
  • Pandan  express
  • Brioche
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New stuff right here: Singaporean fine dine
2021-06-21 2051 瀏覽
Whey opened it's doors just 2 weeks ago and because I am an 'avid' foodie who posts things 2 months late, I figured I would be diligent this time and let y'all see this awesome dinner we had!We opted for the long menu ($1190) and started off with three bites, 2nd,3rd and 4th pic. The Chicken liver on chicken skin was nice, very London like in a way cuz it's almost a menu on casual fine dine menus, but the best was the mackerel with squid ink. Should have written down tasting notes because I'm no
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Whey opened it's doors just 2 weeks ago and because I am an 'avid' foodie who posts things 2 months late, I figured I would be diligent this time and let y'all see this awesome dinner we had!

We opted for the long menu ($1190) and started off with three bites, 2nd,3rd and 4th pic. The Chicken liver on chicken skin was nice, very London like in a way cuz it's almost a menu on casual fine dine menus, but the best was the mackerel with squid ink. Should have written down tasting notes because I'm not how to describe it again, but the whole table went like OOOOOOO when we popped it in our mouths hahaa

First proper dish features ginger flowers and tomatoes, an interesting combination with Singaporen roots. Then we had oysters with spring peas and whey. Loved the sauce, a bit thick maybe thanks to the whey, but very very interesting combo. For fans who know me well (which I hope there's at least one of you out there) don't worry, I gave my oyster to someone else and just devoured the rest. Swipe to the end to see bits of the interior and a snapshot of the menu!

This kinmedai with asam sauce and cuttlefish was bomb. It was also the first 'right in your face' South Eastern dish for me because of the sauce and the shallot ginger mince in the leek wrap on the side. The fish was just right, though the skin could have been crisper. But it was such a generous portion that I could forgive almost anything.

Next highlight is of course Whey's bread course, which is the 4th item on the menu and it was WORTH THE WAIT. the brioche was sooooo FLUFFYYYYYY. The balck nut emulsion also works wonders with the bread alone and when it's paired with the cultured butter. I wish they would sell it on its own.

Rest of the dishes I clude a seared scallop with jackfruit, a new territories pork dish and pork heart, where the heart definitely took the spotlight, and a curry laksa rice. Turns out the rice was actually konjac which is cute but I prefer the rice when I'm having heavy stuff like curry laksa. Anyways, stay tuned for desserts
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Interesting experience
2021-06-17 1662 瀏覽
Excited to have dinner at this new Singaporean/European fusion restaurant. Singaporean chef formerly at Beet. 2 set menus ($890/$1190) to choose from. We picked the longer one. Warned French manager that I couldn’t take spicy. Wine list was ok. Recognized sommelier from Louise. Ordered a glass of burgundy red.First to come was a trio of hors d'oeuvre, being:Roll with beetroot and green papayaGolden cup filmed with pomelo etc andChicken skin cracker- very interesting. Cd taste hint of coffeeNext
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Excited to have dinner at this new Singaporean/European fusion restaurant. Singaporean chef formerly at Beet. 2 set menus ($890/$1190) to choose from. We picked the longer one. Warned French manager that I couldn’t take spicy.
Wine list was ok. Recognized sommelier from Louise. Ordered a glass of burgundy red.
First to come was a trio of hors d'oeuvre, being:
Roll with beetroot and green papaya
Golden cup filmed with pomelo etc and
Chicken skin cracker- very interesting. Cd taste hint of coffee
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Next came the cherry tomato with ginger flower from the New territories and cape gooseberries. Cape gooseberries (燈籠果) are like small orange berries, acidic like tomatoes with a hint of peachy flavor.
Server placed a bowl of the ginger flower on the table, so we could have a feel and smell. I didn’t like it. Smelt like detergent. Tasted the tomato- same detergent taste. Had to give mine to Picky Eater (who didn’t seem to mind the taste).
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Next was (smallish) oyster from Fukuoka with caviar, local sweet peas and lemon.
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Clams and bamboo shoot cut into long thin strips in soup came next.
Then came 2 kinds of bread: brioche made with black nut, together with a plate of black nut paste and sour dough with cultured butter. Server came to explain that black nut was widely used in curries and braised dishes; had to be soaked for 3 days to wash away the toxins. Tasted a bit like fermented black garlic. Very well made.
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Next was Hoikkado scallop with creamy jackfruit sauce with 蝦子粉 sprinkled on top.
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Then came the charcoal grilled pre/marinated kinmedai. In the middle was sauce with diced cuttlefish. On the far left was a roll made of slow cooked 大蒜 and臭豆 from Malaysia.
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Main courses came:
A3 wagyu strip loin with homemade satay sauce and green paste made with kaffir lime (蜂巢青檸). On the side was a 沙葛 (jicama/yam bean) cake. Tasted very 爽 and fragrant.
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Forgot to take a picture of the wagyu beef tongue skewer on the side. Very thickly cut. Good.
Pork rib was very fatty.
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Next was rice made with konjac (蒟蒻), topped with strips of flower crab meat mixed with khumbu (昆布) and steamed garlic. Server assured me that it was only slightly spicy; cos everything had been premixed- I should try. I listened, tried a bit and my mouth felt like it caught fire. Drinking water did not help. Server made me a yuze soda. Better. Gotta say, texture of the rice was very interesting. I think I would have loved the dish had it not been so spicy.
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Soursop (刺果番荔枝/紅毛榴槤) sorbet as palette cleanser, served on a piece of coconut. First time I’ve come across this fruit, quite acidic but interesting.
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Brown butter ice cream as dessert- yummy.
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To close, a trio of petit fours-
Coconut red bean cake
Pandan cheese cake
Cinnamon crepe pie
All very creative.
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Picky Eater noted that the plating at Beet was much more appealing. I thought it was a very educational experience- being introduced to a lot of fruits/plants I havnt encountered before. Menu/ingredients had a very strong personality. Since a lot of Singaporean/Malaysian spices were used, which were quite strong in flavor, we wondered if they would be welcomingly embraced by the HK public.
In summary, interesting experience. Worth trying.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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