Whey

Chef Barry Quek, a Singaporean chef, is introducing diners to modern European cuisine with Singaporean influences, focusing on local and seasonal ingredients. Inspired by his travels across Europe, Australia, and Asia, Quek brings together his international experience with Singaporean flavors at Whey. The restaurant is committed to supporting local farms and businesses and reducing food waste by transforming whey into essential seasoning. Whey offers a refined dining experience in a stylish and modern setting, designed by Snøhetta, an international acclaimed architecture and interior design firm. The restaurant intersects European and Asian cuisine in an eclectic space inspired by Scandinavian folk art and Peranakan architecture, paying homage to the Singaporean cultural scene. The color palette ranges from warm earthy to deep tropical greens, with brass details. The space is filled with carefully curated art pieces by international artists, including Dawn Ng from Singapore, Bosco Sodi from Mexico, Wu Chu-Tsung from Taiwan, and Jiana Kim from Korea.

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