The head-chef of the one-Michelin-starred restaurant, Whey, in Hong Kong shares his biggest culinary influences and his favourite foodie travel destination
Singaporean chef Barry Quek’s culinary profession has taken him all around the world, working at various lauded restaurants including Les Amis in Singapore; the now-shuttered In De Wulf in Belgium; and Attica in Australia.
Then, it was in 2021 when he was given the opportunity to open his own restaurant, Whey, in Hong Kong. Here, he serves up modern European cuisine infused with Singaporean flavours. It quickly impressed gourmands and critics alike—even earning a Michelin-star accolade in the 2022 Hong Kong Macau Michelin Guide, eight months after its official opening.
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Having been based abroad for over five years, Quek flew back to Singapore this week to be part of the Michelin Guide Singapore’s 2022 star revelation and gala dinner. He will be joined by local and international chefs, who will whip up a delectable six course dinner menu that puts the spotlight on Singaporean cuisine.
Before the big event, we catch up with Quek to find out more about his favourite restaurant and the person he would love to cook with.
Who has been the biggest influence on you professionally to date?
Barry Quek (BQ): Working alongside chef Kobe Desramaults at In De Wulf in Belgium was truly an eye-opening experience for me. That was when I first travelled overseas and foraged for ingredients. I got to learn about local and sustainable farming and pick up fermenting and pickling techniques, which heavily influenced my cooking today. I continued my journey at Attica in Melbourne and witnessed the importance of fostering a close relationship with local farmers. It made so much sense to eat what’s around us and reduce carbon footprint.
Which book do you think every chef should read?
BQ: I love the book Relæ: A Book of Ideas by Christian F. Puglisi. On top of being a cookbook, it also takes readers through an inspiring journey of the chef’s culinary philosophy.
Which chef would you most like to cook with—dead or alive?
BQ: Chef Sean Brock.
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