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Whey 中環

地址: 中環威靈頓街198號TheWellingtonUG樓

新加坡菜,西式,,Fine,Dining,

最後更新:

Whey推介

Whey 由來自新加坡的年輕主廚Barry Quek掌舵,他遊走世界廚房後回歸家鄉味道,以香港本地食材結合新加坡美食元素,活用北歐料理手法及醃漬發酵技術,為現代歐陸菜注入新生命力。Barry憑藉其細膩樸實的烹飪風格,重新詮釋熱情奔放的獅城味道 ─ 為饕客創造難忘的味覺回憶。

中環Whey


餐廳分店Whey
地區中環
電話訂位 26933198
餐單 Menu新加坡菜,西式,,Fine,Dining,
人氣指數 332
價錢幾錢$801以上

Whey訂位

Whey位於中環區,詳細地址是中環威靈頓街198號TheWellingtonUG樓,餐廳寬敞座位數目共有39個。Whey幾錢?價錢優惠後人均消費大約$801以上埋單,早餐午餐晚餐Whey餐單包括有新加坡菜,西式,酒,Fine,Dining等美食,付款方式有Visa,Master,現金,AE,銀聯付款,Booking網上訂位可以電話致電 26933198 查詢訂座。


Whey優惠


Whey 評價 相片

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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最後更新:

香港餐廳2023推介03月


為減低冠狀病毒病在鴻記茶檔內有任何傳播的風險,鴻記茶檔在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳鴻記茶檔除了遵守預防及控制疾病的相關規例,鴻記茶檔同時建議採取以下措施*鴻記茶檔 黃, 鴻記茶檔 藍, (鴻記茶檔 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

Whey在餐廳內應如何確保環境衞生?

  • 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所(包括水龍頭與廁所把手)和食肆座位間的清潔,定時及在有需要時應用1:99(即把1份漂白水與99 份水混和)的稀釋家用漂白水消毒,以經常保持清潔和適當維護。
  • 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方,應使用 1:49(即把 1 份漂白水與 49 份水混和)的稀釋家用漂白水。
  • 經常清潔消毒食物接觸面及設備,例如餐具。
  • 經常清潔消毒員工或顧客的頻密接觸點,例如門柄、桌面、餐盤。
  • 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣,可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。

餐廳廚房內Whey應如何確保食物衞生?

  • 採用「食物安全五要點」,以正確處理食物:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 有需要時,提供公筷公羹。
  • 避免公開展示沒有包裝的即食食物(例如烘焙食品)。
  • 如使用即棄手套處理即食食物,要注意手套不能代替清洗雙手,並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下,便應把手套丟掉;要經常更換手套,更換時和除手套後都要清洗雙手。

對於工的個人衞生餐廳Whey建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 咳嗽或打噴嚏時,要用紙巾掩蓋口鼻,並立即將已弄髒的紙巾丟入垃圾桶。然後,以梘液和清水清潔雙手
  4. 保持良好的個人衞生習慣(例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手)
  5. 如患有或懷疑受到傳染病感染或出現病徵,例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛,應停止處理食物。如出現呼吸道感染病徵時,應戴上外科口罩及盡早求醫
  6. 洗手時應以梘液和清水清潔雙手,搓手最少 20 秒,用水過清並用抹手紙弄乾。雙手洗乾淨後,不要再直接觸摸水龍頭
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

Whey餐廳內大家應如何減少社交接觸?

  1. 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 鼓勵顧客使用非觸式的付款方法(例如:信用卡、手機應用程式等)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳Whey的好與壞?

你可以這餐廳發表Whey意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼Whey不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問Whey訂位方法。

我可以刪除Whey在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳Whey違規時,將可能會刪除餐廳。

為什麼要確認Whey餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳Whey是虛假陳述的可以怎樣做?

如果你想發表對Whey的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到Whey黃藍立場,Whey黃定藍是黃店還是藍店呢?

如果沒有看到Whey藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。

網站平台feehk跟Whey openrice裡的差異是什麼?

有別於openrice複雜多功能,本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋,更快和省時得到重點資料。