Whey

Chef Barry Quek cooks with the instincts of someone who knows exactly where he comes from. His food draws deeply from Singaporean flavours, yet the execution carries the discipline of a modern European kitchen. The restaurant itself reflects this dual identity. Clean Scandinavian lines run through the dining room, softened by subtle Peranakan touches that hint at the heritage behind the menu. The meal often begins with one of Quek’s most talked-about creations: brioche with buah keluak emulsion. Rich, nutty and faintly mysterious, the fermented Indonesian nut transforms a simple bread course into something far more memorable. Later, the kitchen’s playful side emerges with the Maoshan Wang durian ice cream topped with Kristal caviar. It’s bold, a little mischievous, and entirely in keeping with Quek’s willingness to challenge expectations.

Tatler Tip

The wine pairings here are particularly well judged. The sommelier team leans towards expressive bottles that stand up to the bold Southeast Asian flavours.