Whey: restaurant review

Barry Quek – former chef at Beet and the man who created a near-perfect laksa at Basehall – prepares Singaporean and Malaysian cuisine with a contemporary twist.

Choose from either a five- or 12-course menu. The flower clam soup is an umami bomb courtesy of the shellfish, while the bamboo shoot provides texture and herbs such as dill add to the bouquet.

Piping hot brioche made with a buah keluak nut emulsion and cultured butter had us in rapture. Chef Quek turns the idea of bak kut teh, or herbal pork ribs, on its head. Sumptuous pork is served in a herbal glaze rather than a broth, allowing us to experience this Southeast Asian staple in a new light.

Signature dishes

“Bak Kut Teh” New Territories pork rib

Curry laksa konjac rice

Buah keluak brioche

Contact details

UG/F, The Wellington,