With an unwavering passion for cooking, chef Barry Quek pays homage to his Singaporean roots in Whey, seeking to introduce diners to modern European cuisine reimagined with Singaporean influences, with a focus on local and seasonal ingredients.
Barry QuekHead Chef
Food provides a connection to a destination — Barry finds inspiration for his cuisine as he travels and works across Europe, Australia and Asia. He now steps into a new dimension and brings together his international experience with Singaporean flavours of his childhood at Whey.
Whey is committed to supporting local farms and businesses and works towards harnessing the entirety of ingredients to reduce food waste, an ambition also reflected in the restaurant’s name: as a by-product of the cheese-making process, whey is transformed into an essential seasoning that would otherwise be destined for the bin.