Whey

营业中

休息中

—🫔 Chicken Liver Mousse🐟 Keuh Loyang with Potato Crisp🐟 Yellowtail with Finger Lime and Caviar❤️🍞 Whey’s Brioche❤️🦞 Laksa Broth with Grilled Lobster and Clams❤️🐮 Holstein Beef Striploin🐟🍚 Nasi Ulam with Threadfin and Sambal❤️🐔 Cereal Fried Chicken (+)🍧 White Peach Sorbet with Jolly Shandy Jelly🧁 Taro Orh Nee❤️🍬 Petit FourSalted Egg Pie Tee • Masala Financier • Milo Hazelnut—🤩 O M G 🤩Whey’s Brioche is soooo good! 是黑果味(buah keluak)的Brioche!😻😻😻香香甜甜又軟軟的 很特別! 吃光光! 超 好 味 ! 成餐都充滿新加坡菜的風味特別是喇沙湯汁配烤龍蝦和貝 仲有竹笙沾汁好味道!😋煙薰馬友拌飯 仲有個自家製的辣椒醬都好惹味!以香港的Fine dining來說的確有驚喜👍 继续阅读

好耐無食過新加坡菜式😋今次同屋企人試吓whey，新加坡主廚以香港本地食材結合新加坡元素，帶黎創新而旦精緻嘅菜式，米芝蓮一星餐廳。新加坡菜fine dining款式嶄新特別，環境好舒適☺️每樣食物好精緻，好好味，到現在還回味無窮，係有驚喜嘅新加坡菜式🇸🇬Whey📍中環威靈頓街198號The Wellington UC樓🚇港鐵上環站E2出口,步行約3分鐘 继续阅读

同朋友慶祝生日又遇上聖誕節間間米芝蓮餐廳都係聖誕Menu搵到呢間boxing day 已經唔係用聖誕menu所以價錢上冇咁貴成個Menu都好豐富最有驚喜係個魚同埋牛龍蝦飯既龍蝦亦非常彈牙配埋自家製既辣椒醬加少少調味D24榴槤雪糕配件魚子醬亦都好特別D24 既味道不是太濃所以無搶走魚子醬既味道上甜品前亦都會問你要唔要咖啡或茶點了fresh mint tea我好奇揭開個蓋裏面全部都係新鮮薄荷葉估唔到星加坡菜都可以咁好味走嘅時候仲有Chef出嚟 继续阅读

Debuted in 2021, Whey has quickly established itself as one of the finest dining destinations in the city that serves innovative European cuisine with Singaporean influences. The restaurant's attentive service and distinguished culinary offerings have earned them praise from discerning diners and numerous awards including a Michelin star. Patrons delight in exquisitely crafted dishes in the elegant dining space featuring wood accent, modern fixtures and soft lighting which created a comfortable yet refined ambiance that complements their cuisine. Special thanks to Chef Barry for his talent in creating beautiful, flavorful meals and manager Dino for providing first-rate service.   𝙑𝙖𝙙𝙖𝙞 (7.5/10)The plating was unconventional, with two spheres nestled within a ring of vibrant green. The toppings elevate the vadai to fine dining heights: smoked salmon lined up surgical precision, and caviar delicately arranged over it. Taking the savory morsel, a subtle yet noticeable kick of chili heat spread across the palate that whet the appetite for what was to come. While rooted in traditional Indian street food, Whey's vadai exemplifies the restaurant's ability to transform comfort food into refined gastronomy. 𝙍𝙚𝙣𝙙𝙖𝙣𝙜 (7/10)Whey's take on beef rendang begins with its creative presentation in a petite roll, which allows diners to fully focus on the intricate symphony of flavors and texture within one bite. The rendang's harmony of spice, coconut and shreds of beef, is perfectly showcased by the contrast of the crisp pastry exterior. 𝘽𝙡𝙪𝙚𝙛𝙞𝙣 𝙏𝙪𝙣𝙖 (8/10)The modern presentation of the dish begins by subverting expectations, layering pickled radish of vibrant colours and fried shrimp atop smooth cubes of applewood smoked tuna with tangy sauce consisting of calamansi. The pickled radish brings a vinegary punch that cuts through the richness of the tuna. Each bite was an explosion of sensation as the yielding tuna melds with the crunch of fried shrimp and pickle. Though some may not like the slight pepperiness of radish, I find it an exceptionally refreshing dish for summer. 𝙇𝙤𝙘𝙖𝙡 𝙏𝙝𝙧𝙚𝙚-𝙔𝙚𝙡𝙡𝙤𝙬 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙍𝙞𝙘𝙚 (8.5/10)Inspired by classic Hainan chicken rice, the dish elevated this local favourite with flawless execution and creativity. The star of the plate is the chicken breast cooked to absolute perfection, with the skin crisp yet yielding and the meat juicy and tender. The clean roast chicken flavour makes the simple dish sing and sets a high benchmark. However, the Chef did not stop there. The chicken thigh roll infused with subtle pandan notes, the aromatic chicken gizzard and heart further accentuate the savoury umami tone of the dish.  With complex yet balanced flavours achieved through well-executed techniques, this inspired reinterpretation of classic dish highlights the restaurant's mastery of local dishes with fine dining panache. This is a must-try for diners wanting to experience how tradition meets innovation on one plate.  𝙎𝙚𝙖𝙗𝙖𝙨𝙨 (8/10)The fish with its skin scored and rendered to perfection, lies upon a pool of aromatic green broth made of fish, pickled okra and curry leaf. Beside sit the zucchini with puree, promising subtle variations in flavor and texture. The first bite of fish reveals a study in contrasts: the paper-thin skin, perfectly crisped, gives way to succulent, flaky white flesh. As the aromatic broth touches the tongue, its layered flavors unfold - an herbal base of curry leaf amplified by vegetal notes of pickled okra, balanced by just the right degree of acidity cutting through the fish's unctuousness. 𝘽𝙖𝙣𝙖𝙣𝙖 𝙏𝙖𝙩𝙞𝙣 (8/10)This unique reimagining of the classic French dessert showcases the chef's ingenious fusion of local and global flavors. The banana tatin consists of miso, imparting fermented flavour and savory notes that contrasted with the sweet banana, creating an intriguing yet harmonious balance of tastes. Bringing further complexity to the dish is the fermented black bean ice cream. The savoriness paired exquisitely with the sweet banana, while the cold creaminess provides a counterpoint to the hot tatin. It is an intriguing and sophisticated combination of flavors that only a top chef could pull off so elegantly. 𝙈𝙞𝙜𝙣𝙖𝙧𝙙𝙞𝙨𝙚𝙨 (7/10) 继续阅读

餐廳由Barry Quek掌廚，他將自己的新加坡根源融入到現代歐式料理中，帶來豐富而獨特的風味。🍽️ 10道菜的tasting menu 🥢- Kale trout, caviar 肉質細嫩的鱒魚搭配鹹香的魚子醬- Abalone鮑魚配辣椒蒜蓉- Kuruma Prawn 清新的生蝦沙拉- Bluefin Tuna ginger flower, radish，吞拿魚搭配姜花的香氣，別有一番風味。- 🌟 Whey's Brioche buah keluak emulsion，每天特製的乳酪包搭配buah keluak醬（东南亚特有黑色坚果提炼出的顺滑果醬），这款麵包柔軟蓬鬆，并带有獨特的可可、蘑菇和黑橄欖風味。🍞 另外還有起司味濃厚的自家製牛油和酸種麵包。- Turbot potato比目魚配土豆- 🌟 King Crab mee, laksa 蟹肉叻沙麵，主廚使用叻沙葉製作了自家的麵條，煮在特製的咖喱叻沙湯中。搭配了本地的大澳蝦乾和象拔蚌，口感上很有驚喜。另外蟹肉的鮮美與叻沙麵的辣香相得益彰。- Aged Barbary Duck 茶燻鴨- Kesum Sorbet 羅望子雪芭- Pandan Chiffon Cake 班蘭戚風蛋糕搭配開心果雪糕- 🌟Maoshan Wang Durian Ice Cream 自製貓山王榴蓮雪糕搭配魚子醬，餐廳呼聲最高的甜點，鹹甜的結合。🧁 最後的 petit four 小蛋糕- White chocolate melon pavlova- Truffle candlenut rocher- Masala financier🍹搭配這些菜品，我選擇了他們4杯的Non- Alcoholic Flight （無酒精調酒），包括🌸有氣茉莉花茶、🍊番石榴配小柑橘和羅勒、🍍鳳梨配百香果和芫荽，🥥 以及最後甜點般的椰奶配玫瑰燕麥奶。- 💁🏻‍♀️🍃Whey致力於支持本地農場和企業，並力求利用食材的全部，減少食物浪費。🍂 继续阅读