Modern European with Singaporean Influences

UG/F, The Wellington, 198 Wellington Street, Central

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A modern restaurant where European techniques and Asian flavours meet

With an unwavering passion for cooking, chef Barry Quek pays homage to his Singaporean roots in his new venture Whey, delivering a unique cooking approach towards his hometown cuisine with influences of his culinary experience around the world. Barry embraces seasonal and sustainable ingredients, and builds the menu around the freshest locally grown produce with exotic flavours of Singapore.