Whey has been outstanding since its inception and its rapid rise to Michelin-star status was entirely predictable. Chef Barry Quek masterfully blends European and Asian influences to create a dining experience unique even in Hong Kong’s competitive and innovative culinary landscape. Elevating Singaporean cuisine beyond its hawker origins, Whey offers tasting menus filled with consistently impressive dishes. Recent highlights include the Asam laksa dry noodles with abalone and lamma hae bee, and the moreish gulai beef short rib. A constant on the menu, and rightfully so, is the exceptional house-made bread, its buah keluak mi pau, ranking among the city’s finest and most addictive.