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Western Districtに行く前に、まずこのレストランに来てください。Wheyでは、本格的で風味豊かなマレーシア と シンガポール料理をご堪能いただけます。ここは良い キャビア, ラクサ と 銀鱈におすすめです。ほとんどのゲストは美味しいブリオッシュを試すことをお勧めします。お店は美味しいワインを試すことを勧めています。このレストランは素晴らしいテータリックを提供します。
Wheyは、素晴らしいサービスと親切なスタッフで有名です。スタッフがいつでも皆様をサポートいたします。ここにきれいな雰囲気と美しい装飾があります。レストランのミシュラン一つ星は、美味しい食事を提供する店に与えられる賞です。
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び
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びに
4 ヵ月前 Google に
伝統的シンガポール料理を再解釈した料理はとても素晴らしい。シンガポール在住経験者としても大いに楽しめました。ペアリングも日本酒や中国ワインが含まれ面白かった。独特の黒いパンが美味しい。. Food: 5 Service: 4 Atmosphere: 4
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AL
2 ヵ月前 Google に
This was my fourth time at Whey, the one-MICHELIN-starred contemporary Singaporean restaurant tucked away on Wellington Street in Central. I came back to celebrate my birthday and to try their brand-new seasonal menu – launched to mark the restaurant's fifth anniversary and parent company ZS Hospitality Group's tenth. Double celebrations, double the reason to visit. Founder and Executive Chef Barry Quek has always excelled at delivering classic Singaporean hawker flavours through modern French techniques. This time, he's joined by fellow Singaporean Head Chef Keith Teo, who brings serious fine-dining credentials from three-MICHELIN-starred Odette in Singapore and one-MICHELIN-starred Frog by Adam Handling in London, plus time as part of the founding team at SOL. Two Singaporean chefs, one kitchen, both reimagining the flavours of home with French precision and deep respect for provenance. We went for the full tasting menu (HK$1,398 per person). Every course landed with precision. Scallop Pie Tee – A crisp pastry shell filled with sweet scallops, inspired by the rich kecap manis marinade of Ayam Bakar, balanced by refreshing celeriac tossed in a scallion-ginger vinaigrette. A bright, crunchy opener. Crab Bao – Golden fried mantou stuffed with snow crab, inspired by Singapore's legendary black pepper crab. Salt-cured black peppercorns gave a gentle heat, balanced by vinegar powder for acidity and garlic aioli for richness. A crunchy white kombu topping added texture. Buah Keluak Mi Pau – Whey's signature house-made brioche, and it's as good as I remembered. Infused with the distinctive Southeast Asian nut, it carries an earthy, almost cocoa-like aroma. Served with house-cultured butter and herb butter (sweet basil and parsley at the moment) – addictive as always. Mackerel, Ang Mo Kio, Asam Pedas – One of my absolute favourites. Cured mackerel resting on a tomato sambal, paired with a clear, fragrant asam pedas sauce – sour and spicy notes that perfectly balance the fish's richness. Pickled ginger flower added an uplifting floral lift, finished with fresh garden herbs. Asam Laksa Dry Noodles – Another standout. House-made chilled squid ink noodles tossed in a vibrant asam paste of tamarind, belacan, and chillies. Topped with tender steamed abalone and a sprinkle of Lamma Island dried shrimps. Every bite was a punch of Penang street-food soul. Grilled Lobster – A real highlight. Built on roasted onion purée with fermented black pepper, balanced by the rare sweetness of 9-year-old Lanzhou lily bulb. The lobster was perfectly seared and grilled, glazed with white balsamic, pepper, and cloves. A bright pandan emulsion and jackfruit sauce tied it all together – sweet, savoury, tangy, aromatic layers I didn't expect. Tilefish – Crispy scaled fish with sambal okra and silky eggplant purée. The whey sauce carried subtle lemongrass and kaffir lime notes, mirroring the tang of a classic Singaporean fish curry, finished with a drizzle of house-made rempah oil. Deep, fragrant, beautifully balanced. Iberico Pork Three-Ways – A sophisticated tribute to bak kut teh. Tender Iberico pork rack glazed with star anise and cinnamon, served over velvety white pepper onion soubise. Alongside, a savoury pork sausage with mei cai (preserved vegetables) and shiitake mushrooms – recreating the classic side dishes of this heritage favourite. One bite, and you're tasting Singapore's soul. Liok Teng Kek – Golden, glutinous tapioca cake with burnt butter ice cream and caramel ganache. Balsamic vinegar gel cut through the richness, candied orange peel added a citrus lift, and coconut rum sauce tied it all together. With Barry Quek and Keith Teo leading the kitchen together, the menu feels more layered than ever – refined, playful, and deeply rooted in Singapore's culinary heritage. Meal type: Dinner Price per person: HK$500+ Food: 5 Service: 5 Atmosphere: 5
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wai lo
2 ヵ月前 Google に
During a chic girls' night out at the Michelin-starred Whey in Central, we indulged in an elevated modern Singaporean menu featuring standout dishes like the luxurious abalone Asam Laksa and a mind-blowing Mao Shan Wang durian ice cream topped with caviar. The combination of exquisite flavors, elegant ambiance, and impeccable service provided the perfect sense of ritual for our unforgettable gathering. Price per person: HK$500+ Food: 5 Service: 5 Atmosphere: 5
すべてのレビュー
シンガポール, ヨーロッパ, マレーシア
$$$$
一人当たりの価格範囲
HKD 500
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住所
UG/F, The Wellington, 198 Wellington St, 香港, 香港
特長
取り除く
クレジットカード利用可
予約可
車椅子アクセス可
営業時間
| 日曜日日曜 | 12:00-15:00 18:00-23:00 |
| 月曜日月曜 | 12:00-15:00 18:00-23:00 |
| 火曜日火曜 | 12:00-15:00 18:00-23:00 |
| 水曜日水曜 | 定休日 |
| 木曜日木曜 | 12:00-15:00 18:00-23:00 |
| 金曜日金曜 | 12:00-15:00 18:00-23:00 |
| 土曜日土曜 | 12:00-15:00 18:00-23:00 |
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