The recently opened Whey on the upper ground floor of Hong Kong’s The Wellington in Central is the newest address for Singaporean chef Barry Quek. Here, he introduces diners to modern European cuisine reimagined with Asian nuances and Singaporean influences.
Quek has trained in some of the world’s most renowned restaurants including Michelin-starred Joël Robuchon and Les Amis in Singapore, In De Wulf in Belgium and Attica in Melbourne. He moved to London in 2015 to work as a sous chef at Portland and helped to open their sister restaurant, Clipstone. Quek then headed back to Hong Kong to open mod-European Beet,
