Born and raised in the heartlands of Singapore’s Pasir Ris, Barry Quek is known as one of the most talented yet modest chefs in Hong Kong’s culinary landscape. The culinary profession has taken him all around the world, working at various lauded restaurants.
Modern European Cuisine with Singaporean Influence.
With an unwavering passion for cooking, chef Barry Quek pays homage to his Singaporean roots in Whey, seeking to introduce diners to modern European cuisine reimagined with Singaporean influences, with a focus on local and seasonal ingredients.
Food provides a connection to a destination — Barry finds inspiration for his cuisine as he travels and works across Europe, Australia, and Asia. He now steps into a new dimension and brings together his international experience with the Singaporean flavours of his childhood at Whey.
Supporting local farms and businesses with zero waste.
Whey is committed to supporting local farms and businesses and works towards harnessing the entirety of ingredients to reduce food waste, an ambition also reflected in the restaurant’s name: as a by-product of the cheese-making process, whey is transformed into an essential seasoning that would otherwise be destined for the bin.
Instagram: @barryquekhw @wheyhk
Restaurant web site: http://www.whey.hk/
Restaurant address: UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong