Hong Kong, China

Chef Barry Quek touts his fare at Whey as modern European cuisine with Singaporean influence, owing to his roots in the Lion city, but the menu also nods to his cooking experiences in Australia, the UK and Hong Kong. The interior reflects the cuisine’s European-Asian blend, merging Scandinavian and Peranakan art seamlessly (Peranakan pertains to a cultural group in Singapore descended from Chinese immigrants in Southeast Asia). Whey also supports sustainable farms locally and is committed to reducing food waste. Finally, Quek’s unusual dessert of Maoshan Wang durian ice cream with Kristal caviar and milk crisps is a must-have finish option on the tasting menu.

Key Information


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