Celebrity Life

The award-winning Singaporean's new restaurant (opened in conjunction with ZS Hospitality) will see him tackle the cuisine of his home soil -- with staples like bak kut teh and laksa providing ample fuel for an altogether different kind of gastronomic perspective.

Following the untimely, inexplicable closure of Beet back in 2020, Barry Quek (among the best-known Singaporean chefs working in the local fine dining scene) would have been entirely justified if he'd decided to hang up his apron and take a breather from the craziness that has plagued the city's F&B community these past three years. Instead, he began to cook laksa: at first, out of a food court in the basement of Jardine House alongside Brian Woo (of Cô Thành renown); and subsequently, with local bigwigs ZS Hospitality -- most notable for masterminding Mingoo Kang's first restaurant outside of Korea. It was in consultation with the latter that the nucleus of Quek's new restaurant, simply and straightforwardly entitled 'Whey', was formed.

"[Seeking] to introduce diners to modern European cuisine reimagined with Singaporean influences", Whey comes as the logical consequence of the past decade Quek has spent navigating through professional kitchens around the globe. The Attica alum is undoubtedly still working from a hodgepodge of stylish European influences (is it Scandi? Antipodean, perhaps?) and veneration of 'honest' produce; but at Whey, looks set to add a deeply personal dimension -- ergo, the flavours of his childhood.

This cross-examination of Singaporean culinary heritage (and of stalwart Chinese, Indonesian, and Malaysian recipes more precisely) is a clever stopgap against the typical 'Hong Kong fine dining' experience. As in his previous kitchens, Quek has crafted a menu which promises to hold diners' attention not through excess or sleight-of-hand; but by unlocking the extraordinary potential of ingredients most individuals would regard as certifiably mundane. In the mould of hell-raising Flemish mentor Kobe Desramaults, that means pickling, fermentation, and preparations verging on the elemental: the iconic, peppery broth of Bak Kut Teh has been reverse-engineered into a porcine main, accompanied by the traditional flavours of black pepper, garlic, and cabbage (albeit twisted into new, delightfully photogenic forms); whereas simple morsels like a bowlful of local springtime peas, flavoured using the natural by-product of cheese production that lends Quek's restaurant its name, signal a genuine commitment to excising unnecessary food waste.

Quek's interest in those Singaporean dishes that persist within the national memory (regardless of background, age, or wealth) is further exemplified by a plateful of 'Flower Crab Konjac Rice': an impish B-side riff on the ultimate Singaporean comfort food -- laksa. Paring everything back to its most essential, the dish swaps out the expected staple food (i.e. rice noodles) for grains of konjac -- another endemic ingredient in Southeast Asian cooking -- heaped with flower crab and the restaurant's own, curry-laden laksa sauce. Along with the rest of Whey's debut menu, it's a recipe that was undoubtedly born in Singapore -- and much like Quek himself -- will grow to new heights here in Hong Kong.

Whey's soft opening will commence on 25 May, with reservations to be available beginning 14 May onwards. To learn more, visit Whey Hong Kong online.

Whey, UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong, +852 2693 3198

The post Whey, Barry Quek’s Modern European Eatery “with Singaporean Influences” to Open in Late May appeared first on Prestige Online - Hong Kong.

Chef Louis Pacquelin might be French, but his cuisine is almost devoid of butter and cream.

The post Clos Pasoh slims down French brasserie favourites for a light and satisfying meal appeared first on The Peak Magazine.

Chef Louis Pacquelin might be French, but his cuisine is almost devoid of butter and cream.

For more stories like this, visit www.thepeakmagazine.com.sg.

Chef Louis Pacquelin might be French, but his cuisine is almost devoid of butter and cream.

For more stories like this, visit www.thepeakmagazine.com.sg.

While 2020 has been a very tough year for restaurants and bars all over the world, Hong Kong's resilient dining scene has graced us with some remarkable new concepts. From French comfort food to elevated Indian cuisine, here's our selection of Hong Kong's best new restaurants that opened their doors throughout the past year.

CHAAT

One of the latest additions to the Rosewood Hong Kong's vibrant culinary offering, CHAAT celebrates the bold and authentic flavours of India’s street food, accompanied by cocktails influenced by spice traders. Celebrated Chef Manav Tuli's elevated family-style feast includes a wide selection of snacks, curries, biryanis and tandooris, served in a chic and trendy environment.

CHAAT, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732

Andō

Helmed by Argentian Chef-Founder Agustin Balbi, Andō’s name and menu are a tribute to Balbi's culinary heritage and experience. In Spanish, the word acts as the present participle – the act of doing, while in Japanese the word alludes to a sense of comfort. The dual meaning reflects the concept behind the restaurant, in which the chef masterfully fuses Japanese inspiration with his ancestral roots. Dishes like the Hamachi with leche de tigre, baby paprika and coriander perfectly represent Andō's unique soul.

Andō, 1F, Somptueux Central, 52 Wellington St, Central; +852 9161 8697

Cobo House

This year, Cobo House reopened as a fine dining establishment helmed by seasoned chefs Ray Choi & Chef Devon Hou at K11 Musea. The concept blends art and gastronomy through seasonal thematic tasting menus. The word Cobo is emblematic of Bohemian lifestyle, and reinforces an unconventional experience where edible art is served and art pieces are showcased for guests to experience and appreciate. Dishes like the a reinvented and elevated version of the classic Peranakan dish Laksa, part of the Spices and Aromas tasting menu, are an examples of the eatery's vibrant and international influences.

Cobo House, 6/F, K11 Musea, 18 Salisbury Rd, Tsim Sha Tsui; +852 2656 3088

22 Ships

Newly-refreshed Spanish restaurant 22 Ships, helmed by veteran of modern Iberian cuisine Antonio Oviedo, serves rustic and refined recipes that don't compromise on authenticity. From the traditions of the Basque Country to Andalusia, the hearty selection of tapas and main dishes fuses the the homey and bold flavours of a Spanish taverna and the refined plating and service of a cosmopolitan eatery.

22 Ships, 22 Ship St, Wan Chai; +852 2555 0722

jean may

Helmed by chef Tiffany Lo, jean may explores and elevates casual dining à la Français to new heights, finally gracing Hong Kong with a trendy and memorable bistro. At jean may, cosy and insta-worthy interiors are combined with fragrant dishes like the razor clams with parsley and garlic, which showcases its team technique and experience.

jean may, Shop A, 14 Gresson St, Wan Chai; +852 3590 6033

The post Best New Restaurants in Hong Kong That Opened in 2020 appeared first on Prestige Online - Hong Kong.

Singaporeans are replacing travel with eating out – better start making those reservations now.

The post Where to eat in Singapore: new restaurants and menus for January 2021 appeared first on The Peak Magazine.

Singaporeans are replacing travel with eating out – better start making those reservations now.

For more stories like this, visit www.thepeakmagazine.com.sg.

Included: a limited-time menu from Ola Cocina Del Mar created in collaboration with Promperu, Peru’s tourism agency.

The post Travel inspiration: Four new restaurants or menus to satisfy your globetrotting needs appeared first on The Peak Magazine.

Included: a limited-time menu from Ola Cocina Del Mar created in collaboration with Promperu, Peru’s tourism agency.

For more stories like this, visit www.thepeakmagazine.com.sg.

New food from Botanico, Solo Ristorante, Level33, and Zafferano.

The post Where to eat this month: New restaurant menus to try out in Singapore appeared first on The Peak Magazine.

New food from Botanico, Solo Ristorante, Level33, and Zafferano.

For more stories like this, visit www.thepeakmagazine.com.sg.

One, the locally-inspired culinary culmination of two good friends; and the other, a timely rebrand of a bayside favourite.

The post New restaurants in Singapore: Avenue 87 and Riviera Forlino appeared first on The Peak Magazine.