Picture refined European dining steeped with the flavours of Singapore in a serene, Scandinavian escape from the city. This is what Chef Barry Quek has culminated at Whey, his latest venture with ZS Hospitality. 

The vibrant, tropical spirit of Singapore and calming tranquility of Scandinavia is seamlessly and holistically integrated across the restaurant design. The interiors, created by design firm Snøhetta, pay homage to Singapore with accents of green foliage and materials like rattan, while the soft, earthy tones add a warm approachability to the space. The linear arrival portal separating the entrance from the main dining area is a folded mirror installation created by Singaporean artist Dawn Ng, opening up the venue while adding a captivating allure. The walls are further embellished with work by international artists, while dark green marble panelling adds depth and a sense of grandness to the otherwise comforting space.

The eatery also takes sustainability into account, with the restaurant’s namesake the perfect explanation of their eco-conscious approach. “Whey” is the liquid remaining after milk has been curdled and is often disposed of. Yet, Chef Barry Quek sees it as just the ingredient to transform and elevate dishes and cocktails, with innovative and unprecedented concoctions that help utilise every ingredient to minimise food waste.

Quek, a Singaporean native, also wished to infuse the diversity of Singaporean ingredients throughout the menu, highlighting ingredients including pandan leaves, petai/stink beans, ginger flower, black nut, sambal and tropical fruits like jackfruit and soursop. “The menu at Whey represents my culinary journey across Europe, Australia and Asia, with influence from my Singaporean roots.” One of Chef Barry’s favourite dishes on the menu is the Flower Crab Konjac Rice. “It’s made with handpicked flower crab, konjac, and finished off with thinly sliced garlic chips and laksa leaf oil. Instead of eating laksa with noodles, I love to eat it with rice as there’s something about the sauce coating every grain that makes it so satisfying.”