From Singapore to Solstice: Uncle Quek Redefines Southeast Asian Comfort Building on the success of MICHELIN-starred Whey, Chef Barry Quek’s next chapter is deeply personal. At Uncle Quek, his culinary roots shine in a more casual, all-day setting that reimagines Southeast Asian comfort food through a contemporary lens. The menu is playful yet precise, blending nostalgia with modern technique—think Sambal Lobster Banh Mi and Cereal Fried Chicken, two of the dishes already sparking buzz.

Located upstairs at Solstice, a new multi-concept dining hub by ZS Hospitality, Uncle Quek is part of a bold vision to reshape Hong Kong’s gastronomic future. The venue officially opens July 15, 2025, and is divided into three interconnected experiences. The Solstice Cooking Studio downstairs offers immersive classes taught by top chefs and food personalities like Susan Jung, in a Gaggenau-equipped kitchen designed to build community through culinary exploration.

But it’s Uncle Quek that promises the biggest flavour hit. With Chef Elvin leading the kitchen, the eatery pays homage to Southeast Asian street food and heritage dishes, while creating space for innovation. From quick lunches to hearty dinners and thoughtful afternoon teas, Uncle Quek delivers comfort, craft, and a taste of something special.