Chef Barry Quek of Beet restaurant, in Central, Hong Kong. Photo: SCMP / Jonathan Wong
How Gordon Ramsay’s Hell’s Kitchen and Singapore’s national service helped Barry Quek find his calling
- The chef behind Beet recalls his time in the army, during which he lost 12kg and found his feet
- Since arriving in Hong Kong, Quek has shifted from imported to local produce, working with farmers in the New Territories
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Food and Drinks
Chef Barry Quek of Beet restaurant, in Central, Hong Kong. Photo: SCMP / Jonathan Wong