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Hong Kong has no shortage of restaurants serving Singaporean food, but among all the laksa, Hainanese chicken rice, and bak kut teh joints around town, Whey holds a special spot in our heart for its innovative and consistently excellent cuisine. As the one-Michelin-starred restaurant celebrates its fifth anniversary – as well as the 10th anniversary of its parent company the ZS Hospitality Group – they’ve brought in new head chef Keith Teo to create a new menu that further elevates Singaporean hometown flavours.
Working with Whey’s founder chef Barry Quek, chef Teo will use fresh local produce in every dish to highlight the seasonal and sustainable ingredients in the vibrant flavour profiles of the Lion City. The menu opens with a snack duo of scallop pie tee and crab bao – the former is a crispy pastry cup familiar to all who have munched their way around Malaysia or Singapore, filled with sweet scallops and celeriac in a scallion ginger vinaigrette; the latter a fried doughnut packed with snow crab meat with salted black peppercorns and garlic aioli in a nod to Singapore’s famous black pepper crab dish.
Other dishes of note include cured mackerel with tomato sambal; tilefish with crispy scales on a bed of sambal okra and eggplant purée that mirrors a Singaporean fish curry; and Iberico pork served three ways in an homage to the beloved bak kut teh. For an even more delicious experience, Asam laksa dry noodles with abalone and hae bee dried shrimps from Lamma can be added to the meal. We have no doubt that fans of Singaporean food, or Singaporeans in Hong Kong who are missing a taste of home, will be drooling all over these plates.
Whey’s new seasonal menu is available for both lunch and dinner, starting from $598 and $1,398, respectively. For more information and reservations, visit their official website.
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