Whey, a Michelin-starred restaurant serving modern European cuisine with Singaporean influences helmed by chef Barry Quek in Hong Kong, is thrilled to unveil its new Summer Tasting Menu that celebrates Southeast Asian cuisine with a refined twist and fresh seasonal produce sourced from local farms and suppliers, such as freshly harvested tomatoes, and cucumber from local farm ZEN Organic, kohlrabi and jackfruit from Ping Che Farms, baby shrimp sourced from Hop Lee Seafood and more. Showcasing a new array of tantalizing dishes, Chef Barry’s latest menu promises a culinary journey like no other.
The summer menu commences with an unforgettable bite of Eel and Culantro Puree. Tender and succulent eel from Taiwan braised with sweet soy sauce for seasoning, topped with pickled kohlrabi, whilst a bed of velvety cilantro puree adds a luscious herbaceous finish.
For main course, Chef Barry draws inspiration from Malaysian Indian culture with the creation of 10 Days Aged Barbarie Duck, Girolles, Cherries, a culinary delight served in two parts. A perfectly cooked duck breast with a crispy skin is accompanied by a luscious curry sauce, vibrant cherry puree, and an earthy girolle mushroom fricassee. The second part features an Indian pancake reminiscent of a Malaysian Murtabak stuffed with confit duck leg and chives.
