Whey: A New Language of Singaporean Flavours Whey is chef Barry Quek’s heartfelt tribute to his Singaporean roots, expressed through a contemporary lens and elevated with global technique. With experience gathered across Europe, Australia, and Asia, Barry brings a worldly perspective to the flavours of his childhood, presenting dishes that are familiar in spirit yet strikingly modern. At Whey, Singaporean influences meet refined European execution, resulting in a cuisine that feels both nostalgic and forward-looking, rooted in locality and shaped by seasonality.

Central to Whey’s philosophy is sustainability. The restaurant partners with local farms and suppliers, ensuring ingredients are used thoughtfully and with minimal waste. Even its name reflects this ethos: whey, typically discarded in cheese-making, is transformed into a versatile, flavour-enhancing seasoning, symbolising the team’s dedication to purposeful cooking. This respect for ingredients mirrors the creativity found in the kitchen—from buah keluak brioche to aromatic nasi ulam and silky silver pomfret paired with squid.

The interiors, designed by acclaimed Norwegian firm Snøhetta, provide a calm refuge from Central’s urban bustle. Inspired by Scandinavian folk art and Peranakan architecture, the space combines earthy neutrals, tropical greens, and brass accents, creating an atmosphere that is elegant yet relaxed. At Whey, dining becomes a journey—one where European finesse meets Singaporean soul, and every plate tells a story.