Whey
ReserveWhey
About
Modern European cuisine infused with influences from head chef Barry Quek's native Singapore, emphasizing zero-waste philosophy, local sustainable sourcing, and childhood-inspired flavors like buah keluak brioche and Maoshan Wang durian ice cream.
Barry finds inspiration for his cuisine as he travels and works across Europe, Australia and Asia. He now steps into a new dimension and brings together his international experience with Singaporean flavours of his childhood at Whey.
Follow ChefOpening Hours
Monday to Sunday Lunch: 12:00nn – 3:00pm Dinner: 6:00pm – 10:30pm
Dress Code
We ask guests come dressed smart casual and comfortable. Children 12 years old and above are welcomed with participation of tasting menu. We cannot accommodate anyone younger than 12 years old at this moment.
About
Modern European cuisine infused with influences from head chef Barry Quek's native Singapore, emphasizing zero-waste philosophy, local sustainable sourcing, and childhood-inspired flavors like buah keluak brioche and Maoshan Wang durian ice cream.
Barry finds inspiration for his cuisine as he travels and works across Europe, Australia and Asia. He now steps into a new dimension and brings together his international experience with Singaporean flavours of his childhood at Whey.
Follow ChefOpening Hours
Monday to Sunday Lunch: 12:00nn – 3:00pm Dinner: 6:00pm – 10:30pm
Dress Code
We ask guests come dressed smart casual and comfortable. Children 12 years old and above are welcomed with participation of tasting menu. We cannot accommodate anyone younger than 12 years old at this moment.
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