An outstanding restaurant since day one, Whey's rapid ascent to Michelin-star status came as no surprise. Chef Barry Quek has pulled together myriad influences from across Europe and Asia to produce an offering that stands as unique, even in Hong Kong 's crowded restaurant arena. Taking Singaporean food out of the hawker stall and refashioning it into something more elegant, Whey serves tasting menus that contain highlight after highlight. Quality dishes of late have included the addictive cereal-fried chicken and the kuruma prawn served with jackfruit and cucumber. One constant on the menu is the bread, with the brioche and house-made sourdough among the best in town.

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