Opened in 2021 by Chef Barry Quek, Whey is a modern restaurant where European techniques and Asian flavours fluidly ebb and flow on the menu. With spring just around the corner, Whey celebrates the turn of the season with a new tasting menu that spotlights fresh seasonal produce sourced from local farms and suppliers such as freshly harvested tomatoes from local farm ZEN Organic,micro herbs from Common Farms, prawns sourced from Hop Lee Seafood and more.
Whey’s spring creations can be enjoyed in a 6-course lunch menu (HK$988 per person) during weekend (Friday-Sunday); or an 8-course dinner menu (HK$1,398 per person) throughout the spring season.
The menu starts with Ang Mo Kio, the Hokkien term for tomatoes, in the form of a tomato tartlet, starring freshly harvested tomatoes from local farm ZEN Organic and micro herbs from Common Farms. Semi-dried tomatoes and a fermented tomato jelly are layered inside a thin, crispy tart shell, followed by a whole lightly pickled cherry tomato and a drizzle of basil oil. Then top it off with a variety of herbs and edible flowers, including ginger flower powder and oregano powder. Up next, a continuation of Whey’s homage to spring, Spring Peas, Mackerel, Wheyshowcases fresh spring peas and unripe strawberries from ZEN Organic Farm. The vegetation is paired with slightly torched mackerel, whose salty, flaky meat further amplifies the delicate sweetness of the produce, and a creamy whey sauce. A drizzle of leek oil brings it all together with a subtle earthy undertone. The Di Har is delicately layered to let diners experience different textures and flavours in each bite, from the calamansi jelly and mousse at the base to the sweet shrimps and caviar on top.
Address: UG/F, The Wellington, 198 Wellington Street, Central Phone: +852 2693 3198
Email: info@whey.hk
Website: www.whey.hk
Facebook & Instagram: @wheyhk
