Barry Quek, executive chef of Whey in Hong Kong and founder of the pop-up Uncle Quek, draws inspiration from his Singaporean roots and love for hawker food like nasi lemak, laksa, and chicken rice. His culinary journey began at home, where his mother’s Hokkien shrimp condiment and chicken curry remain his favorites. Despite being a fine dining chef, he’s not shy about his guilty pleasure—McWings from McDonald’s, a throwback to his first job at 14.
When cooking at home, Quek enjoys preparing dishes like bak kut teh (pork medicinal soup). On his days off in Hong Kong, he visits local favorites, such as Shui Kee for beef tripe noodles, a humble spot with over 60 years of history, or Ying Jee Club for top-notch dim sum. For exceptional Peking duck and unique dishes like potato noodles with sea anemone, he frequents Xin Rong Ji, a must-visit for special occasions.
Quek also appreciates modern French cuisine, often dining at Feuille, where chef David Toutain’s vegetable-focused approach contrasts with the heavier French techniques Quek learned as a chef. For a blend of traditional and modern Chinese fare, The Chairman is another go-to, loved for its innovative approach and accommodating atmosphere.
When Quek visits Singapore, he heads to Seroja, a standout restaurant featuring modern Malay archipelago cuisine by Malaysian chef Kevin Wong. Another top spot is Thevar, where Indian flavors are presented in a Michelin-starred, contemporary style. In Bangkok, Quek enjoys Gaa, a restaurant known for its contemporary Indian dishes.
Throughout his career, Quek’s love for food has been shaped by his travels and his appreciation for diverse cuisines. Whether enjoying street food or fine dining, his passion for bringing Singaporean flavors to an international audience shines through in both his personal dining choices and professional ventures.
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