Whey

There's something beautifully soothing about this modern Singaporean bonne bouche which provides a showcase for the immense talents of chef Barry Quek and his team. Design by Snøhetta matching woven rattan with natural stained oak on the floors and tables, provides a soft and complementing setting against which the Singaporean flavours of Quek's childhood enjoy a perfect canvas. What marks the food out is the overlay of techniques learnt from his work experiences in Europe, Australia and Asia.

A hot bowl of umami-rich seafood broth is inspired by Singapore’s fish bee hoon soup, featuring abalone and geoduck steamed in white wine and kombu, and finished off with a clam and baked potato broth infused with dried curry leaves and black peppercorn. This is nourishment of a high order and the work of a kitchen playing to its A game. Try, too, the signature Bak Kut Teh which is New Territories pork rib and curry laksa konjac rice or the exceptional beef rendang and grilled black cod. Others go a bundle on the playful cereal fried chicken, altogether packed with flavour.