What are the opening hours?

Monday 12:00 - 23:00 Tuesday 12:00 - 23:00 Wednesday 12:00 - 23:00 Thursday 12:00 - 23:00 Friday 12:00 - 23:00 Saturday 12:00 - 23:00 Sunday 18:00 - 23:00

Whey

Name: Whey
Address: UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong, HK
Telephone: +85226933198

Reservations are accepted two months in advance at 10:00HKT https://sevenrooms.com/reservations/whey

03/06/2026

Experience the flavours of our newly launched seasonal menu with the Iberico Pork Three-Ways.

A sophisticated homage to the beloved Singaporean Bak K*t Teh. A succulent Iberico pork rack is beautifully coated in a sweet star anise and cinnamon glaze, rests atop a velvety onion soubise infused with spicy white peppercorns. On the side, a savoury pork sausage is mixed with mei cai (preserved vegetables) and shiitake mushrooms, artfully recreating the classic side dishes traditionally served with this heritage favourite.

全新時令菜單的驚喜之作 — 黑毛豬三吃。

這道佳餚向深受客人喜愛的肉骨茶致敬，細嫩黑毛豬肋排裹上甜八角肉桂汁，鋪於白胡椒絲滑洋蔥醬上。佐以拌有梅菜與香菇的鹹香豬肉腸，以現代廚藝重新演繹這道承載鄉情的傳統風味。

26/05/2026

Introducing our Singaporean Head Chef Keith, the newest culinary force to join the team at Whey.

As part of ZS Hospitality’s ongoing commitment to fostering the next generation of culinary leaders, Whey is thrilled to welcome Keith to the kitchen. Chef Keith brings over years of dedicated culinary experience, including three years at the three-MICHELIN-starred Odette in Singapore, and worked at the one-MICHELIN-starred Frog by Adam Handling in London before joining the founding kitchen team at SOL in Hong Kong.

Drawing from his extensive international training, Chef Keith brings a fresh perspective to our kitchen, infusing new creativity into our modern interpretations of Singaporean cuisine. Working hand-in-hand under the guidance and mentorship of Chef Founder Barry, the duo has created a new menu that pays tribute to their shared hometown flavours with refined innovation.

Come have a taste and join us in welcoming Chef Keith!

為大家介紹 Whey 新上任的新加坡籍主廚 — Chef Keith。

延續灶神集團致力培育新一代餐飲領袖的理念，我們非常高興迎來 Keith 的加入。Chef Keith 擁有多年深厚經驗，當中包括於新加坡米芝蓮三星餐廳 Odette 任職三年，並曾於倫敦米芝蓮一星餐廳 Frog by Adam Handling 工作，早前更為香港 SOL 創辦團隊的一員。

憑藉豐富的國際視野，Chef Keith 將為我們的廚房注入嶄新創意，以更具深度的手法演繹現代新加坡料理。在創辦主廚 Barry 的帶領與指導下，他們聯手設計全新菜單，以精緻且創新的思維向共同的家鄉風味致敬。

歡迎蒞臨，與我們一同迎接 Chef Keith 的加入！

23/05/2026

THE NEW WHEY
Two Chefs. One Vision.

To celebrate Whey’s 5th anniversary, Chef Founder Barry Quek and our new Singaporean Head Chef, Keith Teo, have joined forces to create a new seasonal menu that reimagine the vibrant Singaporean flavours we all love!

Stay tuned for more updates and we look forward to welcoming you.

08/05/2026

A bright introduction to the dining experience at Whey. Our welcome drink is crafted to refresh the palate, featuring fermented pineapple juice and preserved lemon for a zesty tang, balanced by the subtle savoury notes of lobster and bell pepper.

We look forward to welcoming you soon.

為您的用餐體驗揭開序幕，這款飲品以發酵菠蘿汁配上鹹檸檬，帶來清爽的酸甜氣息，並巧妙加入龍蝦與燈籠椒的微鮮層次，旨在喚醒味蕾。

期待在 Whey 與您見面。

16/04/2026

Meet Sarah, the Pastry Chef at Whey.

With 5 years of experience in the F&B industry, Sarah’s journey is driven by a genuine passion for pastries and dessert making. She began her professional career at Patisserie Tony Wong before honing her craft at the one-MICHELIN-star ÉPURE. To further expand her culinary horizons, she traveled to Paris to attend pastry classes while gaining invaluable experience at Alléno Paris au Pavillon Ledoyen.

Returning to her hometown, Hong Kong, Sarah joined the Whey team. She finds it fascinating to integrate Southeast Asian ingredients into her creations, a departure from her classical training that offers endless inspiration. Sarah currently oversees all pastry R&D and preparation, bringing a fresh and creative perspective to the sweet finale of the dining experience.

We invite you to experience Sarah’s unique artistry and the vibrant, diverse flavours she crafts at Whey.

為大家介紹 Whey 的糕點主廚 Sarah。

Sarah 擁有 5 年餐飲經驗，對甜點製作充滿熱誠。她在 Patisserie Tony Wong 開啟職業生涯，隨後在米芝蓮一星餐廳 ÉPURE 磨練技藝，其後更遠赴巴黎深造，在進修甜點課程期間於 Alléno Paris au Pavillon Ledoyen 實習，進一步開闊烹飪視野。

回到香港後，Sarah 便加入 Whey 團隊。她享受將東南亞食材融入甜點創作中，這種新穎的嘗試與她過往的經驗截然不同，亦為她帶來無限啟發。從甜點研發到日常準備，Sarah 均親力親為，致力為客人的用餐體驗畫上完美句號。

誠邀您蒞臨 Whey 細味 Sarah 融合多元風味的精緻甜點。

10/04/2026

A celebration of local craft and Singaporean aromatics.

This drink features the expertise of local artisans Two Moons Distillery 緻月蒸餾酒廠, whose signature gin is infused with lime leaves and pandan for a bright, tropical profile. A rinse of Mei Kuei Lu (Rose Dew Liqueur) adds a subtle floral depth, offering a nostalgic nod to traditional Chinese spirits.

Balanced and refreshing, it is the perfect companion to the flavours of Whey‘s menu. We look forward to seeing you soon.

以杯中靈感，致敬本地工藝與新加坡香氣。

這款調酒選用本地蒸餾酒廠 Two Moons Distillery 緻月蒸餾酒廠的氈酒為基調，經青檸葉與斑蘭葉浸漬，萃取出一抹清爽的熱帶氣息。最後加入少許玫瑰露酒作點綴，藉著淡雅花香與中式醇香，為味道增添層次。

期待在 Whey 與您分享這份純粹細膩的味覺體驗。

03/04/2026

As part of Asia’s 50 Best Signature Sessions, five incredible chefs came together and created something truly special at Whey — a beautiful harmony of bold Southeast Asian soul, creative flair, and deep care for every ingredient on the plate.

Huge thanks to the talented team behind it all and to every guest who shared the evening with us — your joy and warmth made whole event feel alive.

Stay tuned for more!

五位主廚適逢 Asia’s 50 Best Signature Sessions 於 Whey 攜手呈現非凡饗宴，將東南亞的文化底蘊與創意交織，並傾力演繹食材的純粹風味。

感謝各團隊的付出以及每位客人蒞臨，讓這場盛事更具意義。敬請期待更多精彩體驗！

19/03/2026

Shima-Aji

Cured Shima-Aji paired with pickled turnips, diced guava, and preserved calamansi, crowned with luxurious Petrossian Caviar. Finished with a refreshing pour of fermented tomato water and basil oil. We recommend gently mixing the components to experience the perfect harmony of flavours.

深海池魚

醃製深海池魚配上酸爽醃蘿蔔、番石榴粒和鹹桔，頂部點綴矜貴 Petrossian 魚子醬，最後淋上清新開胃的發酵番茄水與羅勒油。建議輕輕將所有食材拌勻，細味鮮味交融的完美層次。

24/02/2026

On 21st March, We are truly delighted to host our friends to cook together.

Join us for an extraordinary one-night only collaboration dinner on 21st March featuring visionary talents from across Asia: Chef Barry Quek of Whey, Chef Hans Christian of August, Chef Kevin Wong of Seroja, Chef Wayne Liew of KEK and Chef Jimmy Lim of JL Studio.

This unforgettable night blends vibrant Southeast Asian roots, innovative techniques, and profound respect for local produce—celebrating the region's dynamic culinary tapestry during Hong Kong's historic hosting of Asia's 50 Best Restaurants 2026.

Event Details:
Date: 21 March 2026 (Saturday)
Venue: UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong
Price: $2,888 + 10% service charge

Book now via the link in our bio.

適逢香港歷史性地主辦「2026年度亞洲50最佳餐廳」，我們很高興於3月21日能與一眾廚師好友聚首，聯手獻技。

誠邀您參與這場於3月21日、僅此一晚的非凡聯乘晚宴，屆時將匯聚來自亞洲各地的頂尖人才：Whey 主廚 Barry Quek、August 主廚 Hans Christian、Seroja 主廚 Kevin Wong、KEK 主廚 Wayne Liew 及 JL Studio 主廚 Jimmy Lim。

這個難忘的晚上，將融合鮮明的東南亞根源、創新技術及對本地食材的尊重，共同頌揚亞洲地區充滿活力的烹飪文化。

活動詳情：
日期： 2026年3月21日 (星期六)
地點：中環威靈頓街198號 The Wellington UG/F
價錢：每位 HK$2,888 + 10%服務費

請即透過 bio 連結預訂。

Address

UG/F, The Wellington, 198 Wellington Street, Central
Hong Kong

Opening Hours

Monday	12:00 - 23:00
Tuesday	12:00 - 23:00
Wednesday	12:00 - 23:00
Thursday	12:00 - 23:00
Friday	12:00 - 23:00
Saturday	12:00 - 23:00
Sunday	18:00 - 23:00

Telephone

+85226933198

Website

http://whey.hk/

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