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餐廳: Whey
優惠: 於此國泰夥伴餐廳用餐賺里 !
國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。
條款及細則:
  • 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。
  • 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「賺里餐廳」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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Singaporeanfinedining
2022-07-02 979 瀏覽
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
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[Whey]

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😇


Coastal lamb saddle - 主菜之一,羊嘅不同部位. 主廚Barry會喺上main嘅時候介紹食材同煮法. 羊用左新加坡傳統菜咖啡排骨做靈感，所以個汁係甘甘地幾得意. 可惜羊鞍部分有條筋，好難咬.


‘Lemak’ Three Yellow Chicken - 個人黎講比較鍾意呢款以雞為主嘅main course. 以椰漿飯做靈感，最鍾意雞心雞胗釀雞翼. 可惜嘅係佢個汁又係太酸，令食材嘅味唔夠出. 可能係因為新加坡菜偏向濃味？但都應該視乎食材特性，如果唔係就會令人有強差人意嘅感覺，而今晚嘅main就令我地有少少失望喇.


Curry Laksa Konjac Rice - 龍蝦煮得岩岩好，非常爽滑，Konjac rice吸滿Laksa味嘅龍蝦湯，好濃郁，但有啲過鹹，令到食到中間有啲漏.


因為我地唔食榴連，所以揀左呢個Porcini mushroom ice cream. 意外地好好食😂 好香嘅菇味但又好match雪糕呢樣野.


Petite fours - 有趣的結尾.


整體黎講用餐體驗係新奇有趣嘅，不過個人比較鍾意Hansikgoo嘅service,比較warm 同friendly. 試一次嘗下鮮都唔錯，但就唔會再訪喇.


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Whey (中環)
中環威靈頓街198號The Wellington UG樓
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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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    Mini tiger beer🤭
    2022-07-01 357 瀏覽
    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😋😋😋
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    難得有時間，book間好d既餐廳開心下😎

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    先來三款前菜：
    Kueh Loyang
    Cincalok Tartlet
    Chicken
    全部食落有驚喜🤤
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    Beetroot，整到好似玫瑰花形狀嘅紅菜頭。
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    Onion porridge，好似粥咁，撈埋嚟食，又幾得意😎
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     mini tiger beer 好cute😂
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    Ash baked potato razor clam，呢個好正！薯仔焗到薯片咁樣勁脆，再配聖子😋😋

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    Curry Laksa Konjac Rice，辣魷魚飯，少少辣勁開胃😋😋😋
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    Better second experience
    2022-06-27 303 瀏覽
    📍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
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    📍Whey

    1 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 look appetizing but it tasted great! A very interesting take on “bak kwa”.

    The ash baked potato with razor clam, topped with truffle. Razor clam cooked to perfection. The pairing of the tiger beer shot is so cute.

    "Lemak" three yellow chicken crispy rice with coconut was nice but the sauce was too salty. The crispy rice was my favorite part of the dish.

    We added a portion of their signature "Bak Kut Teh". Still one of the best dishes. Just hoped there is a side soup to go with it.

    Their curry Laksa konjac rice is with firefly squid this time. I personally prefer the lobster instead and I miss the perfectly cooked lobster. This is another dish with heavy seasoning.

    For desserts, their Maoshan Wang Durian Ice Cream with cristal caviar and milk crisp is still the best over all.

    Overall, a much more enjoyable menu and service this time but seasoning is still on the heavy side that some may think it’s too salty for some dishes.

    Price: HK$1850 pp (dinner with two add on)

    Revisit: 9/10

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    HFB 餓寶寶 @ Whey
    2022-06-12 3112 瀏覽
    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
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    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 best for pics but swipe left the see more of Bon’s meal! 

    DISHES: 
    🍛laksa rice - literally laksa flavored rice; probs Bon’s favorite dish of the night, love that the rice was chewy similar to carnaroli with bits of seafood

    🍦durian ice cream w/ caviar 貓山王 - not too sure about the luxury combo but the homemade ice cream is definitely to die for and worth the supplementary $$$ 

    🐦pigeon - standard and good portion, off menu as we subbed the pork/wagyu for a non-meaty dish, sauce was a tad salty but ok overall

    🥐🍞🥖bread basket - so generous w/ their breads we had 3 types in total throughout the night, Whey’s bread was the best dipped with in buah keluak & chocolate sauce - YUM!
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    The magic of Barry Quek
    2022-05-30 2992 瀏覽
    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
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     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.
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     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 and rattan furniture as well as Singapore cultural elements like wooden shutters on the windows, offering a comfortable, cozy and relaxing ambience. 
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     The tasting menu ($1,390) featured a series of interesting dishes, and I also opted for wine pairing ($888). Starting with the amuse bouche, the three small bites were all innovative and delicious. The first was ‘Kueh Loyang’, a Singapore local snack. The honeycombed cookie was crunchy, with the chef added a bit of lime gel for its acidity to increase the appetize. The dill emulsion helped to give extra fragrance while the salted egg yolk provided delicate savoury note to supplement, at the same time bringing forth the Singapore root of the chef. 
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     The second piece was Cincalok Tartlet. The pastry base had been made together with Cincalok, the fermented shrimp condiment from Malaysia to give a rich umami taste. On the tartlet, the spring onion provided nice fragrance with a bit of crunchiness, complementing with the soft, finely diced spring trout, with the caviar giving a touch of savoury. 
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     The third piece was Chicken. The chef deep fried the thin chicken skin to crispness, then put on top some chicken liver pate, made in the form of a smooth and rich emulsion, adding some pomegranate gel to give a bit of sweetness and acidity to balance the more intense flavours of the liver pate. All three amuse bouche were fantastic on both appearance and taste.
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     The theme on the wine pairing was France, with the first wine paired being Charles Heidsieck Rose Reserve from Champagne. The sommelier had used a decanter to remove the bubbles, allowing the fruity and acidity to be highlighted better for pair with the beetroot. 
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     The Beetroot had been ribbon cut and rolled like a rose, presented on a flavoured cream which got slight tartness to enhance the appetite. Underneath was turmeric curd and whey, with some dill oil to complement. The flavours were highly complex, with each spoon a beautiful combination of enjoyment. 
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     Next was Onion Porridge. Not the normal congee of plain taste, the chef had blended caramelized onion in the porridge to give a nice sweetness, clearly noticeable from the aromas. As condiments there was lightly poached quail egg, bak kwa (the Singapore famous pork jerky), fermented mustard leaves, deep-fried rice and chives, all finely chopped. After mixing, it elevated this comfort food to another level, with the different texture and flavours of the condiments integrated seamlessly with the velvety porridge. 
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     The signature Whey’s Brioche then followed. A mini version so that each person would have their own, the brioche was soft and fluffy, with buttery note. It was so good I finished the whole bread in no time. The chef also provided a unique buah keluak emulsion as spread, with its flavour reminiscent of cacao, plus a bit of black olive and mushroom. 
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     The second wine paired was Domaine des Marnes Blanches Empreinte Chardonnay from Cotes du Jura. Lots of mineral, with a salty note reminding me a lot of Chinese yellow wine and sherry. A good match for the flavours of the beer used in the next course. 
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     Chef Barry then came to greet us and introduce the Ash Baked Potato. The charcoal ash salt baked fingerling potato had great texture, with mushroom and fresh steamed razor clams served together, plus an amazing sauce that was prepared with 24-month Parmesan cheese and beer. He then shaved some Burgundy summer truffles on top, which had a milder note thus not masking the other flavours. A tiny pint of Tiger Beer was provided on the side too as a tribute to the national beer of his home country. 
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     The third wine pairing was in fact a double glass, with Chateau Lagrezette from Cohors, and a cognac by Pierre Ferrand. The Malbec had nice fruity, leathery and smoky note to pair well with the lamb. The Cognac had been diluted with some water, nice match with the coffee flavours in the sauce. 
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     For the main course I had chosen Coastal Lamb Saddle ($288 supplement), featuring four cuts. The charcoal grilled lamb saddle was juicy and tender, paired with a sumptuous sauce made from roasted lamb bones, local peas and a bit of coffee. The meat from the beautifully braised ribs was deep-fried with some bread crust, completely transforming its shape. The small piece of tenderloin was very soft, while the sweetbread had a fantastic texture. 
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     My wife had chosen Lemak Three Yellow Chicken, and she had all praise for the dish as well, from the interesting texture of the crispy rice, to the rich coconut flavours infused to the chicken. I wish I could also have this in my serving. Next time perhaps I should ask if that is possible as an additional course?
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     The fourth wine paired was Domaine Lorenzon Cuvee 37 from Mercurey. The Pinot Noir was vinified using old barrels to impart less oaky characters to the wine, with refreshing and youthful red fruit notes supplemented with some earthy aromas. 
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     The Curry Laksa Konjac Rice was another creative wonder. The konjac rice had a bouncy texture and the chef had cooked with curry laksa sauce, providing a bit of spicy kick but not excessive, with memorable fragrance and complex flavours. There were some firefly sotong (or squid) on top, which had been cooked with Shaoxing wine, rich in umami. On the side was some sambal sauce to add chili flavours if one prefers a more spicy taste.
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     The first dessert was Strawberry Sorbet. Refreshing in taste, the sorbet was made with strawberry and ginger-flower, adding small dices of strawberry on the bottom to increase the texture, along with wafer biscuit made from coconut water and kaffir lime. Pleasant and palate cleansing. 
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     The last wine paired was Domaine Danjou-Banessy Rancio VDN from Languedoc-Roussillon. The fortified wine was of the appropriate sweetness to match with the ice-cream, and at the same time having rancio, caramel and a bit of mushroom development, pairing well with my choice of dessert. 
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     The last course was a selection of two ice-cream, and I had picked Porcini Mushroom Ice Cream. Amazing in the flavours, the creamy ice-cream had the intense mushroom flavours, surprisingly harmonized with the sweetness. The brownie underneath was made from dark chocolate, with some Jerusalem artichoke chips on top to give extra crunchy bite. 
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     My wife had opted for Maoshan Wang Durian Ice Cream ($138 supplement). It was not very strong in the smell, with cristal caviar on top, and some milk crispy on the bottom. 
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     The Petits Fours highlighted the chef’s choice of ingredients celebrating his roots, included a beautiful, pearl-liked piece with a crunchy crust enclosing some soursop liquid, with the sour citrusy taste appealing. 
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     The Bubble-Tea Puff was moist and tasty, filled with sour cream with milk-tea cream on top. The Candlenut Sweet reminded me a lot of Macadamia nut and equally wonderful. 
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     The bill was $4,587 and in my opinion was worth every penny. Service was very good, with the staff very friendly and eager to share with us the details of each dish, apparently also had tried the food beforehand, an important factor enabling the staff to have in-depth conversation with guests. The sommelier also did a good job, choosing well the wines to pair with the food, with solid knowledge of the wines and their origin. Chef Barry also came to introduce the dishes to us several times, and personally see us off at the end. He was humble and courteous in all the interactions. A very pleasant experience that would prompt us to visit again soon.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2022-05-28
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      $2300 (晚餐)
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      米芝蓮一星⭐️ 新加坡菜
      2022-05-01 472 瀏覽
      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
      更多
      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🍽🍽
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      .
      特別係個包，本身已經甜甜地，加上佢哋個buah keluak sauce （其實我到而家都係唔知嗰個sauce 其實係咩），不過好味到真係可以不停食😂😂
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      而最開心係可以食到白胡椒🐷，佢exactly 係白胡椒炒蟹嗰個味，係香港好難搵到一間新加坡餐廳有呢一個味道😍😍😍反而我哋另外叫個和牛就普普通通🐂
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      .
      最得意係喇沙蒟蒻米🥢真係估唔到有餐廳會用蒟蒻米代替傳統米飯🥄簡直係減少卡路里嘅恩物😂😂
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      .
      甜品個雪糕🍨🍨係小小似Thai milk tea , 加上脆脆係好味嘅🍨🍨，不過泡芙同朱古力就唔識欣賞啦🤦🏻‍♀️🤦🏻‍♀️

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      .
      等佢開返晚市，一定會再來試🥳🥳
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      𓂃◌𓈒𓐍꙳‪‪⋆ 米芝蓮一星新加坡歐陸菜 𓈒◌𓈒𓐍𓂃⋆꙳
      2022-05-01 285 瀏覽
      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
      更多
      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
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      〔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
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      〔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少苦澀味，頗為特別
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      〔Ash Baked Potato, with clam & tiger beer〕面頭薯仔薄片脆過薯片HAHAHA，底下有各種薯仔﹑茹類，配以一杯迷你啤酒
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      〔“Bak Kut Teh” New Territories Pork Rib, with white pepper & garlic♥︎〕慢煮豬肋肉口感異常軟稔﹑油脂感滿滿，配以黑蒜醬、豬心，係相當出色嘅main dish
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      〔Curry Laksa Konjac Rice, with lobster, “sambal”♥︎〕蒟蒻米飯依種減肥恩物係依呈現出完全不一樣嘅味道，咖喱喇沙本身已經極為惹味，配以特製辣醬更為豐富，再加上龍蝦肉伴碟，東南亞風味滿瀉
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      〔“Teh Tarik” Ice Cream, with honeycomb & grand marnier〕拉茶雪糕，甜酒味唔算突出，但相反雪糕本身嘅製作香料偏重口味
      𓃗
      〔Maoshan Wang Durian Ice Cream, with crystal caviar & milk crisp (+$138)〕傳說中嘅魚子醬配榴蓮雪糕～榴蓮fans應該很開心
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       〔Petit Fours♥︎〕最特別係珍珠奶茶泡芙！原粒珍珠配以奶茶mousse，新奇好味。另外有nuts cookie及美綠朱古力，三款甜度都適中
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      整體黎講菜式係偏向重口味，但絕對唔係死鹹，而係以唔同香料﹑食材入饌，烹調出獨一無二嘅風味。坦白講依餐飯唔算話好啱口味，但如果比我再揀一次都係會想book位黎一探究竟，始終以新加坡菜為切入﹑配合北歐食材，又有有故事的年輕主廚Barry坐陣，overall係值得大家一試的。
      𓃗
      𓂃𓈒 𓂂𓏸 Whey 𓏸𓂂 𓈒𓂃 @wheyhk
      中環威靈頓街198號The Wellington UG樓
      港鐵上環站E2出口，步行約3分鐘抵達
      星期一至六 18:00 - 23:00營業
      𓃗
      𓂃𓈒 𓂂𓏸 用餐提示 𓏸𓂂 𓈒𓂃
      餐廳鋪面唔算大，座位係michelin餐廳黎講算係幾逼，有種係特色小餐館用餐嘅感覺，唔似其他michelin餐廳咁有氣派，但同時比人感覺就親切啲﹑少啲距離感，亦有屬於自身特別嘅設計感，裝潢以綠色﹑啡色為主調。
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      𓂃𓈒 𓂂𓏸 𝐫𝐚𝐭𝐢𝐧𝐠 𓏸𓂂 𓈒𓂃
      餐點味道 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡♡
      抵食指數 | ♥︎♥︎♥︎♥︎♥︎♥︎♡♡♡♡
      店舖環境 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡♡♡
      用餐體驗 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡♡♡
      推薦程度 | ♥︎♥︎♥︎♥︎♥︎♥︎♥︎♡♡♡
      適合場景 | Fine Dining
      𓃗
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      期待已久星加坡菜
      2022-05-01 217 瀏覽
      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
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      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,原來係用上蒟蒻製成的米! 蒟蒻米經過烹調吸收了醬汁精華,另有一條龍蝦肉,配合特別的辣椒醬,有娘惹喇沙風味但又唔會太辣 喜歡喇沙嘅人係要必定嘗試
      Teh Tarik ice cream 富有好濃嘅肉桂香味食落層次豐富 Chilli Lobster blue ginger custard
      有些少龍蝦肉, 椰汁味比較重，呢個就要夾個人喜好，但可以試吓的 Ash Baked Potato clam, tiger beer (March Menu) 用啤酒作調味, 上菜更送上一杯啤酒不止有薯仔粒更有薯片 正所謂把酒當歌人生幾何🤤
      Petit Fours
      生朱古力, 斑斕泡芙, 柚子餅
      甜品亦好出色, 推介斑斕泡芙, 係外面比較少機會見到
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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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      2022-04-22
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      晚餐
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      榮獲亞洲Top50餐廳美譽嘅新加坡風味西餐🇸🇬
      2022-04-08 342 瀏覽
      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",
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      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
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      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
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      第三道菜: Scallop "rojak", whey
      帶子他他配上魚子醬, 香茅及碌柚肉, 帶子微微火炙過, 醬汁混合青檸汁, 乳清, 所有食材撈勻一齊食, 食落酸酸咸咸好惹味開胃
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      第四道菜: Chilli Lobster blue ginger custard
      富有新加坡特色嘅南薑蒸蛋, 有啲龍蝦肉, 偏重椰汁味, 似喇沙湯
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      第五道菜: Whey's Brioche buah keluak emulsion
      人人都話呢個包好出色, 果然!
      外脆內超鬆軟嘅黑糖甜麵包, 一搣開個包中間已經感受到個鬆軟, 配上印度黑果醬有少少似朱古力醬, 搽落包一齊食簡直perfect
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      第六道菜: Ash Baked Potato clam, tiger beer (March Menu)
      靈感來自新加坡啤酒Tiger Beer作調味, 上菜時更贈上一小杯Tiger Beer, 採用到法國薯仔為主角, 唔止有薯仔粒更有炸薯片
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      第七道菜: "Bak Kut Teh" New Territories Pork Rib white pepper, garlic
      將新加坡傳統肉骨茶帶進主菜
      用上本地新界農場嘅豬肉, 一碟分別有三個部位, 豬心, 豬腩及豬柳🐖 醬汁偏咸, 十分重胡椒味, 有點嗆辣, 肉質軟淋而且好入味
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      第八道菜: Curry Laksa Konjac Rice lobster, "sambal"
      將經典星馬菜喇沙重新演繹, 用上蒟蒻米食落無咁濟而且增添口感, 喇沙口味都偏重, 豐富椰香同辣香味, 每一粒蒟蒻米都有汁包裹, 加上龍蝦肉處理得好好夠鮮甜彈牙

      第九道菜: Maoshan Wang Durian Ice Cream cristal caviar, milk crisp ( + $138)
      榴槤愛好者必定要加錢試! 一上枱已經聞到濃烈嘅榴槤香味, 口感非常幼滑, 驚喜位係加咗大量魚子醬, 唔單止冇奇怪感覺, 仲反而出奇地夾! 又咸又甜相當出色
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      "Teh Tarik" Ice Cream honeycomb, grand marnier
      拉茶雪糕相比起嚟就遜色了, 十分重肉桂味, 個人覺得有啲太重, 不過配搭蜜糖脆脆可以中和及增添口感
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      第十道菜: Petit Fours
      生朱古力, 斑斕泡芙, 珍珠奶茶puff, 柚子餅
      甜品亦好出色, 尤其斑斕泡芙, 係外面比較少食到, 斑斕味夠香濃, 好特別
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      整體來講十分值得試! 雖然食材唔係特別昂貴, 但絕對值得呢個價錢, 每一道菜都食得出廚師既用心同背後研究菜式嘅努力💪🏻
      而且服務好好, 最後主廚仲會專登出嚟門口送別

      Food: 😋😋😋😋(4.5/5)
      Price:💰💰💰💰(3.5/5) $1200/pp
      Service: 👩🏻‍💼👩🏻‍💼👩🏻‍💼👩🏻‍💼(4/5)

      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $1200
      等級1
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      New Singaporean fusion fine dining
      2022-04-07 147 瀏覽
      🇭🇰͏͏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‣
      更多
      🇭🇰
      ͏͏𝖶𝗁𝖾𝗒
      𝖳𝖺𝗌𝗍𝗂𝗇𝗀 𝖬𝖾𝗇𝗎 𝖣𝗂𝗇𝗇𝖾𝗋


      𝖭𝖾𝗐 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”
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      ‣ 𝖲𝖼𝖺𝗅𝗅𝗈𝗉
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      ‣ 𝖠𝖻𝖺𝗅𝗈𝗇𝖾
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      ‣ 𝖢𝗁𝗂𝗅𝗂 𝖪𝗂𝗇𝗀 𝖢𝗋𝖺𝖻
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      ‣ 𝖶𝗁𝖾𝗒’𝗌 𝖡𝗋𝗂𝗈𝖼𝗁𝖾
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      ‣ 𝖬𝗈𝗇𝗄𝖿𝗂𝗌𝗁 “𝖮𝗍𝖺𝗁-𝖮𝗍𝖺𝗁”
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      ‣ “𝖡𝖺𝗄 𝖪𝗎𝗍 𝖳𝖾𝗁” 𝖭𝖾𝗐 𝖳𝖾𝗋𝗋𝗂𝗍𝗈𝗋𝗂𝖾𝗌 𝖯𝗈𝗋𝗄 𝖱𝗂𝖻
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      ‣ 𝖢𝗎𝗋𝗋𝗒 𝖫𝖺𝗄𝗌𝖺 𝖪𝗈𝗇𝗃𝖺𝖼 𝖱𝗂𝖼𝖾
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      ‣ 𝖩𝖺𝖼𝗄𝖿𝗋𝗎𝗂𝗍 𝖲𝗈𝗋𝖻𝖾𝗍
      0 瀏覽
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      ‣ “𝖳𝗁𝖾 𝖳𝖺𝗋𝗂𝗄” 𝖨𝖼𝖾 𝖢𝗋𝖾𝖺𝗆
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      ‣ 𝖯𝖾𝗍𝗂𝗍 𝖥𝗈𝗎𝗋𝗌
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      ‣ 𝕋𝕒𝕤𝕥𝕖: 𝟟.𝟝/𝟙𝟘
      ‣ 𝕊𝕧𝕔𝕤: 𝟠.𝟝/𝟙𝟘
      ‣ 𝔼𝕟𝕧𝕚𝕣.: 𝟠.𝟝/𝟙𝟘
      ‣ ℝ𝕖𝕧𝕚𝕤𝕚𝕥: 𝕄𝕒𝕪𝕓𝕖
      ‣ ℙ𝕣𝕚𝕔𝕖: 𝕋𝕒𝕤𝕥𝕚𝕟𝕘 𝕄𝕖𝕟𝕦 ℍ𝕂𝔻 𝟙𝟚𝟠𝟡𝕡𝕡 (+𝟙𝟘% 𝕊/ℂ)
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2021-12-14
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      0
      BEET!
      2022-04-04 207 瀏覽
      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 
      更多
      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 
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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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      兩個人都吃到拉肚子
      2022-03-31 191 瀏覽
      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！
      更多
      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！
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      250
      0
      Michelin 1 star
      2022-03-29 154 瀏覽
      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
      更多
      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 lobster was so flavourful, pair with the chilly sauce which totally enhanced the flavour .. and the lobster was cooked perfectly!
      We chose "Teh Tarik" Ice Cream as our dessert coz we both don’t like durian.. and it was so so good too, love the crunchy honey crumb inside..

      We didn’t order their signature cereal fried chicken coz we were really full already..

      Overall, it was such a divine meal and totally worth trying.. !

      $1090 PP
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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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      一年唔夠摘倒星，點都一戰
      2022-03-15 235 瀏覽
      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
      更多
      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.Major
      1)set漏兩把牛油刀

      2)落枱份量錯左(講多少少，因為同行四人，而家法例係要兩台二人一台一人，佢將一人份量嘅菜式放咗去二人枱，將二人份量嘅菜式放咗喺一人枱)(另外Brioche果度，二人又係share一份，三人又係share一份，有少少奇怪姐)

      3)介紹菜式聲線太細，邊行邊講，咬字唔清楚，汁醬唔夠清晰，番問咗兩次都未有改進，只有somm係將菜式介紹得清楚圓滿

      4)餐具精緻，但係唔夠User Friendly，會頂手，刮碟有聲，但係但係擺盤算唔錯

      5)餐落枱向客放置方向不一

      6)麥皮雞冇比share plate好黎計

      b.Minor
      1)開頭冇介紹餐廳同menu

      2)落完order冇幫客舖餐巾

      3)上甜前掃碎，掃啲吾掃啲🤣

      c.讚
      1) fill水fill得密

      2)去廁所有摺番餐巾上枱

      3)有再Reconfirm food allergy

      4)每一位都好態度

      4.環境
      Casual 環境
      簡約，環境整潔，東南亞風，黃燈，木系顏色為主，廁所乾淨
      唯一要彈就係廚房門口冇閂門或加簾，每個客去廁所都一定會經過廚房門口，而廚房錢白燈，係一個全場用黃燈既環境會好顯眼

      5.烹調技巧
      Overall 讚既，我喜歡集團嘅目標，用人哋睇唔起嘅菜式去摘星
      廚師本身新加坡人，做新加坡菜毋庸置疑
      可惜一樣野，有幾道菜嘅味道好相近，只係食材上面嘅更換
      以東南亞食物黎講，掌握得爐火純清
      香料運用唔少，增添好多風味，味道偏重，喜歡食辣嘅人會較合適
      Pork rib口感肉質處理得好好，肥瘦適中，滑嫩光澤
      其他下面陸續再講

      6.食材
      冇選用名貴食材，用烹調方法解決問題
      份量偏大，女士會感到heavy，男士飽肚
      唔會餓
      口感運用同食材混合未算驚為天人，但亦無傷大雅
      香料香味十足，顏色鮮艷，擺盆中上，食慾大增

      7.用餐
      1)Pie tee & canapé
      Pie tee有洋葱sourcream同粟米，refreshing，不過不失

      Canapé long lasting，肉香肝醬濃而不膩，讚

      可惜介菜時候冇講食邊樣先，如果先食canapé會蓋過Pie Tee

      2) home-made sourdough and home-made yeast butter
      麵包最緊要夠熱！做倒
      加上酵母牛油，非常之夾，帶出芝士，乳香！都讚

      3)scallop Rojak
      帶子他他，酸羅白，拌以檸檬葉香茅同碌柚肉
      汁醬奶香，青檸，吾肯定是否蕃茜油
      甜酸咸少澀鮮味集於一身，讚！
      配左一杯Alsace Dry Riesling，令件事更加creamy，酸度同苦澀中和，再讚！
      唯一要彈，器皿同餐具唔夾，會棘手兩棘腳

      4)Chill Lobster
      底下南薑蒸蛋，手拆龍蝦肉，lobster foam
      味道似椰香喇沙，蒸蛋南薑味吾重，只係增加左口感，整體來講算係唔錯，味道開始少濃

      配左杯biodynamic orange wine，聽落已經知重口味，nosing幾西利，有啲似臭鞋尿酸噏木，配落去借咗龍蝦味，增強左汁醬，拉長左after taste，會有腐乳藍芝士藍魚味出黎，配得好唔好見仁見智，對於初心玩家會有啲Hardcore

      5)Whey's Brioche with buah keluak emulsion
      又要講多次🤣麵包最緊要夠熱！
      今次外脆內軟既黑糖海鹽甜麵包，讚！
      印尼黑果醬，味道又甜又鹹咁，又會有啲earth既味，nuts，蘑菇，都係有啲重口味，幾難接受下
      配落麵包就冇乜問題

      6)Monkfish Otah Otah
      鮟鱇魚肝配鮟鱇魚同魷魚打成既魚餅，阿參醬汁
      醬汁同chill lobster好相近，只係再辣小小同濃烈左，鮟鱇魚哩樣食材係難處理，欣賞！
      整體而言，冇乜太Wow既地方，低空略過，安全冇問題

      配一杯la puy，nosing重青椒黑椒青草味，入口丹寧順滑，同低酸度，中度尾韻，配餐冇效果，只係多杯酒咁解，單飲好過配餐
      另外，因為佢同Brioche一齊上菜，有啲忙🤣
      我都試過將黑果醬配哩度菜，提鮮減辣，增加複雜性🤣

      7)Bak Kut Teh Pork Rib
      上有豬心，中有pork rib，下石pork loin
      三個口感，三個質地
      醬汁比較嗆，白胡椒味幾重下，亦都辣得下
      配豬心最辣，medium rare狀態爽口無血感，甘甜
      Pork rib肥瘦適中，肉質嫩甜
      皮位彈牙，有骨膠原口感
      旁邊有兩點疑似黑蒜油醬，減輕油膩感同辣度
      Pork loin冇乜太大特別，可略過

      配杯saint juline, nosing厚身，中酸重黑果，布冧，單寧柔和，中度尾韻，原意cut off辣感，做到嘅，但係最後個白胡椒味都係搶番出嚟

      8)curry laksa konjac rice, lobster, sambai
      喇沙蒟蒻飯，燒龍蝦，參巴醬
      蒟蒻飯有空氣感，彈牙，不膩，喇沙重口味香料椰香都重，偏辣，整體來講不俗，同之前既味道好相類似

      燒龍蝦食材處理得幾好，彈牙甜身肉香悠長，油份控制得宜，分量可以多少少，一個人只係有開半再開半嘅份量

      森巴像可以配落個飯度又可以配龍蝦，入面有蝦乾，提升鮮味

      配杯morey saint denis v.v.，唔記得乜嘢domaine，nosing下錯，中低酸重紅果士多啤梨raspberry，單寧柔順，Pinot Noir黎講算厚身，中度尾韻
      配飯就點都唔得啦，配龍蝦就提升左酒體，加重紅果同埋甜度，都減輕左辣度，又係個辣太勁，後尾出番黎

      9)Cereal Fried Chicken(add on $238)
      由新加坡名菜麥皮蝦演變出嚟，食個麥皮蝦嘅都知道大概估到係乜嘢味道
      輕甜，有爽麥芽香，望落以為好膩，反而非常舒服
      粉簿是基本，皮脆加分，肉滑多汁加分，麥皮香加分！哩個係讚的
      唯一要彈就係冇起骨，用刀叉食有啲吾太方便，但係可能佢原意係想你用手食掛💁🏼‍♂️

      10)Teh Tarik Ice cream & Petit fours
      好重玉桂豆蔻味，如果唔喜歡嘅話可略過，因為小弟不太喜歡食甜野，所以輕輕帶過
      Petit fours 碟豆花cream puff，斑斕Maccarone，松露朱古力
      要讚下Maccarone，雖然呢樣一定係甜爆，但係佢嘅香味十足👍🏽

      總結
      嘢食質素係有質素，可以多少少變化
      服務有進步空間
      外國人可能比較少食東南亞風味，對於外國人來講係個幾好嘅體驗，有權摘星
      呢個價錢可以一試，但係配酒可以吾加，未夠成熟，多人飲酒的話建議開一支仲抵
      努力可以補住粒星
      多謝大家百忙抽空，不喜勿插
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      0
      非常特別星加坡fine dine
      2022-03-14 114 瀏覽
      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
      更多


      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
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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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