Inside chef Barry Quek’s culinary vision for Whey in Hong Kong: the contemporary European fine dining restaurant with Singaporean influences earned its first Michelin star in 2022

• Quek cut his teeth at Singaporean outposts of French restaurants Joël Robuchon and Les Amis before opening Beet and the hawker-style Return of Lemak at Basehall in Hong Kong
• Then came Whey in May 2021, which serves surprising dishes like durian ice cream with caviar – and champions sustainability through using local and seasonal produce too