Inside chef Barry Quek’s vision for Michelin-starred Whey in Hong Kong
Singaporean chef Barry Quek reflects on how his military years inspired his cooking, his love of travel and the unique culinary fusion employed in his Michelin-starred restaurant, Whey
- Quek cut his teeth at Singaporean outposts of French restaurants Joël Robuchon and Les Amis before opening Beet and the hawker-style Return of Lemak at Basehall in Hong Kong
- Then came Whey in May 2021, which serves surprising dishes like durian ice cream with caviar – and champions sustainability through using local and seasonal produce too