Whey

I loved all the dishes particularly the pandan cake. dessert is yummy. Food taste very uniquely flavored.

good food and the dishes were very rich in flavours and layers! comfortable environment and cozy vibes to dine in too. just that the staff were rather cold as if they were just doing a job to finish reading from scripts, nothing wrong though, but i’d expect better service from a fine dining restaurant.

my fav dish gotta be the bluefin tuna topped with caviar and the pandan chiffon cake was also very very nice 👍🏻

It’s been a long time coming for us to visit Whey, Chef Barry Quek’s [new] restaurant since we last travelled to Hong Kong 6-7 years ago. Food was phenomenal and we thoroughly appreciated the service by the restaurant manager Dino and his staff. We will be back soon!

Average fine dining place serving Singaporean fusion dishes. Waiters were kind of local and didn’t know too much about the wine they were serving. The twist of their dishes was not very impressive.

I recently had the pleasure of trying fixed tasting menu authentic Modern European restaurant with Singaporean Influences, and I must say that each dish was a unique experience in itself. Here are some dishes I think they are worth introducing!

First up, let's talk about Whey's Brioche and buah keluak emulsion. This dish is a unique combination of two very different elements, and I have to say, it worked surprisingly well. The brioche was light and fluffy, with just the right amount of sweetness, and the buah keluak emulsion added a rich, earthy flavor that was unlike anything I've tasted before. Overall, this was a very interesting and enjoyable dish.

Moving on to the Spring Peas mackerel, I have to say that this was definitely a highlight of the meal. The mackerel was perfectly cooked, with a nice crispy skin and tender, juicy flesh. The spring peas added a fresh, vibrant flavor that complemented the fish perfectly. This dish was simple yet elegant, and I would definitely order it again.

Next, we have the Pandan Chiffon Cake with pistachio ice cream and gula melaka. This dessert was a real treat for the senses. The pandan chiffon cake was light and airy, with a subtle yet distinct flavor that paired well with the rich, creamy pistachio ice cream and sweet gula melaka. This dessert was well-balanced and not too heavy, making it the perfect end to a delicious meal.

Finally, we have the Rum Ding. This cocktail was expertly crafted, with just the right balance of sweetness and alcohol. The rum was smooth and flavorful, and the other ingredients blended together perfectly to create a drink that was both refreshing and satisfying. Overall, this was a great way to cap off an excellent dining experience.

In conclusion, I would highly recommend the dishes I tried at this restaurant. The flavors were unique and well-balanced, and the presentation was beautiful. If you're looking for a memorable dining experience, this is definitely a restaurant worth trying.

If you want a fusion fine dining experience with a strong asia influence, yet in a modest setting, this is the place to be. The sweet shrimp/caviar/Calamansi and the laksa (p.s. add the sea urchin if available, made the noodle so much creamer) were the favorite dishes. The beverage pairing includes not just wine, but also sake and cider, adding diversity to the experience. The restaurant is great for special occasions.

I just love the ZS Hospitality Group. They do things differently compare to all other modern fusion restaurant as they use western ingredients and local cooking method (or at least local tasting profile), instead of the other way round. They have the most thoughtful menu with well-balanced amount of food and dishes. They change their menu regularly (at least every 4 months based on my observation), and new dishes never disappoint (and they make you miss some of their old signature dishes). Heartfelt service (thanks Rex and Dino).