https://www.scmp.com/rss/521841/feed The latest news and top stories on Whey. A leading entity in the hospitality sector, Hong Kong-based Whey is a Michelin-starred restaurant where executive chef Barry Quek serves modern European cuisine with Singaporean influences. It is known for innovative tasting menus utilising local seasonal ingredients, and a commitment to sustainability, exemplified by its use of by-products like whey. Notable achievements include earning a Michelin star within eight months of opening and consistent... en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Gavin Yeung Gavin Yeung Elizabeth Chu Yuet-han ate a lot of pho ga, or chicken noodle soup, growing up. As a child in late-1990s Saigon, she could often be found in the kitchen of her maternal uncle and aunt, breathing in the sweet, heady aroma of an entire bird bubbling in a pot as its flavour slowly infused into the broth, alongside a medley of herbs chosen according to a cherished family recipe. “The thing with Vietnam is, my family might make chicken pho this way, but my friend’s family might make it a different... https://www.scmp.com/postmag/food-drink/article/3351803/le-le-redefines-vietnamese-fine-dining-hong-kong-saigon-soul-food?utm_source=rss_feed https://www.scmp.com/postmag/food-drink/article/3351803/le-le-redefines-vietnamese-fine-dining-hong-kong-saigon-soul-food?utm_source=rss_feed Thu, 30 Apr 2026 00:00:19 +0000 Andrew Sun Andrew Sun Richard Wood is the Asia managing director of global architecture and design studio Snohetta. He spoke to Andrew Sun. I feel that food, taste and how these aspects of life evolve are deeply connected to culture and place, but also to routine and community. I think this is even more profound in Hong Kong. I’m originally from the UK and feel it is impossible to beat good home cooking. I also value authenticity. I’ll always remember discovering Malaysian and Vietnamese dishes in London and feeling... https://www.scmp.com/lifestyle/food-drink/article/3348510/delicious-fried-rice-great-italian-britons-favourite-hong-kong-restaurants?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3348510/delicious-fried-rice-great-italian-britons-favourite-hong-kong-restaurants?utm_source=rss_feed Wed, 01 Apr 2026 04:45:15 +0000 Jianne Soriano Jianne Soriano In Ali Nuraly’s words, meeting fellow Kazakhs Xeniya Tregubenko and Marat Zakaryayev in Hong Kong, of all places, was his “destiny”. The trio are the founding team behind Yurt, the new modern Central Asian restaurant in Hong Kong. Located on Elgin Street, in Central, it’s an ode to the cuisines of the region that comprises Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. Each had vastly different reasons for moving to Hong Kong: Tregubenko came for university and stayed to work... https://www.scmp.com/postmag/food-drink/article/3345679/yurt-hong-kong-restaurant-putting-central-asian-cuisine-map?utm_source=rss_feed https://www.scmp.com/postmag/food-drink/article/3345679/yurt-hong-kong-restaurant-putting-central-asian-cuisine-map?utm_source=rss_feed Tue, 10 Mar 2026 03:00:09 +0000 Hei Kiu Au Hei Kiu Au In Hong Kong, the highest praise for a dessert is to say it’s “not too sweet”. So it seems fitting that the city is witnessing the rise of savoury desserts across its fine dining scene. Savoury desserts emphasise herbs, spices, or umami and fermented flavours – often using ingredients typically found in main courses. As Mono’s chef-owner Ricardo Chaneton observes: “The term ‘savoury dessert’ might sound challenging, but many ingredients we consider savoury are technically fruits or berries, like... https://www.scmp.com/lifestyle/100-top-tables/article/3319796/9-savoury-desserts-hong-kong-restaurants-hansik-goo-noi-paulo-airaudo?utm_source=rss_feed https://www.scmp.com/lifestyle/100-top-tables/article/3319796/9-savoury-desserts-hong-kong-restaurants-hansik-goo-noi-paulo-airaudo?utm_source=rss_feed Tue, 29 Jul 2025 13:00:07 +0000 Gavin Yeung Gavin Yeung Solstice Culinary Space This ambitious, three-in-one opening from ZS Hospitality combines SOL Restaurant, a contemporary Korean concept headed by chef Gwanju Kim and pastry chef Gain Yang; Uncle Quek, a casual eatery espousing Straits Chinese cuisine conceptualised by Whey’s chef Barry Quek; and Solstice Cooking Studio, a Gaggenau-equipped show kitchen designed to nurture emerging talent. 5/F & 6/F, 8 Lyndhurst Terrace, Central Torikizoku Hot on the heels of its first Hong Kong outpost in Tuen... https://www.scmp.com/postmag/culture/article/3319528/hong-kong-new-openings-cristiano-ronaldo-museum-culinary-delights?utm_source=rss_feed https://www.scmp.com/postmag/culture/article/3319528/hong-kong-new-openings-cristiano-ronaldo-museum-culinary-delights?utm_source=rss_feed Mon, 28 Jul 2025 23:30:08 +0000 Andrew Sun Andrew Sun When life gives you lemons, make lemonade. When there are leftover lemon peels, chef Barry Quek makes dry assam lemon noodles. The Singaporean executive chef of Whey, a one-Michelin-star restaurant in Hong Kong, was among nine top chefs recruited to offer recipes for a new book called Conscious Cooking – Asian Delights. The book – a collaborative project between the University of Hong Kong (HKU)’s school of biological sciences, the Green Hospitality platform, and food-saving app Chomp – aims to... https://www.scmp.com/lifestyle/food-drink/article/3317389/hong-kong-chefs-turn-food-waste-delicious-dishes-cookbook-highlighting-leftovers?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3317389/hong-kong-chefs-turn-food-waste-delicious-dishes-cookbook-highlighting-leftovers?utm_source=rss_feed Fri, 11 Jul 2025 04:15:06 +0000