Born in Singapore and now based in Hong Kong, Barry Quek marries global techniques with the vibrant flavours of his Southeast Asian heritage. Quek’s passion for the culinary arts was sparked at a young age, starting his career at famed institutions including Joël Robuchon and Les Amis in Singapore. This passion led chef Quek to work at kitchens around the world, from Belgium’s In de Wulf to Melbourne’s Attica and many more. Today, he has forged a distinctive style defined by precision, seasonality and inventive use of fermented ingredients. Since opening Whey in 2021, he has garnered international praise for reimagining modern Singaporean cuisine abroad, offering tasting menus that are both deeply personal and globally resonant. In 2022, Whey was awarded Tatler Dining’s Best New Restaurant, and it has firmly remained in Hong Kong’s Tatler Best 20 list every year thereafter.