Born in Singapore and now based in Hong Kong, Barry Quek marries European techniques with the vibrant flavours of his Southeast Asian heritage. Quek’s passion for the culinary arts was sparked while he was in the army, of all places, and it quickly flourished after his first kitchen stint at Joël Robuchon. 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 Talter Dining’s Best New Restaurant, and it has firmly remained in Hong Kong’s Tatler Best 20 list every year thereafter.