Singaporean chefs unveil Whey’s first joint menu in Hong Kong — Channel NewsAsia

Singaporean chefs Barry Quek and Keith Teo have unveiled the first joint menu at the fine-dining restaurant Whey in Hong Kong. Teo became the establishment’s chef in May 2026, and the menu was launched in June. It combines Singaporean flavours, Indonesian influences and European culinary techniques.

As Channel NewsAsia reports, Whey opened in 2021 after Quek worked on the Return of Lemak project. That establishment served street-food dishes, including nasi lemak, laksa and beef rendang. Whey received a Michelin star eight months after opening and has retained it ever since.

Singaporean flavours

The new menu retains Quek’s signature items, including Buah Keluak Mi Pau brioche with cocoa notes and Mao Shan Wang durian ice cream with caviar and milky crispy flakes. Guests are also offered cold noodles with squid ink and assam paste, steamed abalone and crispy dried shrimp.

More current news is available on the UA.News Telegram channel Telegram.

Teo previously worked at Odette in Singapore and Frog by Adam Handling in London. His menu dish is Iberico pork in three variations—an interpretation of bak kut teh. It includes spiced pork loin, braised pork belly and house-made sausage with preserved mei cai vegetables and shiitake mushrooms. The dish is served with nasi ulam.

Indonesian influences

Keith Teo has Indonesian roots: his grandparents were born in Indonesia and later moved to Singapore. According to the chef, when creating the menu, he and Quek discuss flavours and their own memories of the dishes they grew up with in Singapore.

Indonesian accents are present in a mackerel dish with tomato sambal, ginger flower, kaffir lime leaves and galangal. The pie tee appetiser with scallop combines sweet soy sauce kecap manis, palm sugar, tamarind and candlenut. Quek continues to manage Whey and the Uncle Quek establishment, which serves interpretations of Singaporean street food.