Chef Barry Quek of Beet restaurant, in Central, Hong Kong. Photo: SCMP / Jonathan WongChef Barry Quek of Beet restaurant, in Central, Hong Kong. Photo: SCMP / Jonathan Wong
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
Topic |   Food and Drinks
Chef Barry Quek of Beet restaurant, in Central, Hong Kong. Photo: SCMP / Jonathan WongChef Barry Quek of Beet restaurant, in Central, Hong Kong. Photo: SCMP / Jonathan Wong
Chef Barry Quek of Beet restaurant, in Central, Hong Kong. Photo: SCMP / Jonathan Wong
READ FULL ARTICLE