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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 hahaaFirst 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

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 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).Next was (smallish) oyster from Fukuoka with caviar, local sweet peas and lemon.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.Next was Hoikkado scallop with creamy jackfruit sauce with 蝦子粉 sprinkled on top.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.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. Forgot to take a picture of the wagyu beef tongue skewer on the side. Very thickly cut. Good.Pork rib was very fatty.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. 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.Brown butter ice cream as dessert yummy. To close, a trio of petit fours Coconut red bean cakePandan cheese cakeCinnamon crepe pieAll very creative.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.

Whey餐單提供新加坡菜, 西式, 酒, Fine, Dining等推介美食位於中環區，餐廳座位數39人均消費約$801以上，結賬可以用Visa,Master,現金,AE,銀聯，Booking訂位可以電話致電 26933198 查詢。

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Whey餐廳詳細資料：

• Whey地址:
  中環威靈頓街198號TheWellingtonUG樓
  Whey, U G/ F, The Wellington,198 Wellington Street, Central
• Whey電話: 26933198
• Whey價錢: $801以上
• 分類: 新加坡菜, 西式, 酒, Fine, Dining
• 座位: 39
• 付款: Visa,Master,現金,AE,銀聯
• FB專頁: Whey Facebook

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