Whey has been outstanding since its inception and its rapid accumulation of awards was entirely predictable. Head 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 nasi ulam seven-day dry-aged pigeon. Constants on the menu, and rightfully so, are the exceptional house-made bread, its buah keluak mi pau, and the durian ice cream that’s good enough to win over even those unenthusiastic about the fruit itself.

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