Chef Barry Quek’s Singaporean heritage shines throughout the culinary journey at Whey, where his exquisite tasting menu incorporates lesser-known ingredients and elements of classic Southeast Asian dishes. Each course is carefully considered, from composition to execution, and prepared with culinary finesse and an artist’s eye. Nothing is overlooked; there are plenty of dishes to remember long after the lingering notes of the signature durian ice cream paired with caviar subside. Amids minimalist and serene surroundings by Norwegian design firm Snøhetta, service is knowledgeable and delivered with personality. The drinks programme offers cocktails that reflect Quek’s use of local ingredients while the wine list highlights Hongkongers making wine around the world, as well as some fine and rare selections.

Signature Dishes

• Brioche with buah keluak emulsion
• Maoshan Wang durian ice cream with caviar

Tatler Tip

For those opting out, a non-alcoholic flight is also offered.