Whey

Whey serves an intriguing 7-course tasting menu featuring modern European dishes with influences from the head chef's native Singapore. His cuisine is also influenced by his travels and experience working in Asia, Australia and Europe, as well as his childhood. Highlights include moreish brioche with a buah keluak emulsion, creamy silver pomfret with squid and aromatic nasi ulam. Maoshan Wang durian ice cream is worth paying extra for.

Singaporean Culinary Fusion

• Chef Barry Quek combines traditional Singaporean flavors with modern European techniques, creating a unique dining experience that pays homage to his roots.

Sustainable Practices

• Whey is committed to sustainability, supporting local farms and actively working to reduce food waste in its operations.

Innovative Dessert

• The restaurant features an unusual dessert of Maoshan Wang durian ice cream paired with Kristal caviar and milk crisps, offering a bold and luxurious finish to the meal.

Signature Ingredients

• Maoshan Wang durian: This premium variety of durian is known for its rich, creamy texture and intense flavor, making it a standout ingredient in the restaurant's dessert offerings, particularly in the unique durian ice cream paired with Kristal caviar and milk crisps.
• Coconut: Used in various dishes, coconut adds a tropical flair and is featured prominently in desserts like coconut ice cream, showcasing the restaurant's Singaporean roots.
• Sotong (squid): This ingredient is reimagined in dishes like the sotong tartlet, where it is elegantly presented with apple and caviar, highlighting the fusion of traditional and modern culinary techniques.
• Nasi Ulam: A traditional Malaysian dish that is elevated with premium ingredients, showcasing the restaurant's commitment to authentic Southeast Asian flavors while incorporating fine dining elements.
• Bakkwa (Chinese pork jerky): Featured in the bakkwa bao, this ingredient adds a savory depth and a nod to traditional Singaporean street food, transformed into a refined dining experience.