Whey by chef Barry Quek will finally open its doors in Central’s Wellington Street on May 25, 2021, after months of anticipation. It signals the Singaporean chef’s triumphant return to the fine dining space since the untimely closure of his award-winning restaurant Beet in April 2020, and a positive sign for the revival of the local F&B industry as it joins recent openings including Vicky Cheng’s Wing, located in the same building.
Whey will be a modern venue dedicated to and inspired by the flavours of Quek’s Singaporean upbringing, on a level more pronounced than ever before. Serving a tasting menu that turns the spotlight on local, seasonal ingredients, Quek aims to combine his modern European culinary training with the flavours of his childhood the opening coda will serve as an introduction to his point of view through dishes inspired by the likes of bak kut teh, laksa, and the divisive durian fruit.
The Tatler Dining team are starting the Year of the Ox with one of our most exciting projects to date: a bricks-and-mortar space in the heart of Central that is designed to showcase Hong Kong’s finest F&B talent. Tatler Dining Kitchen at Haus will curate a dynamic programme of chef collaborations, restaurant and bar pop-ups, culinary workshops and tasting sessions that are designed to capture the zeitgeist of dining in Hong Kong in the here and now and you’re invited.
Haus is a synergistic collaboration between Tatler Dining, Mercedes-Benz and IWC Schaffhausen a true world first where three iconic legacy brands have bound together to deliver a unique customer experience in the heart of Hong Kong. For us, it’s a continuation of our commitment to curating culture through food and championing the city’s culinary talents, which we have been doing for years whether it’s through our signature events such as the Tatler Dining Awards and Off Menu, or signature concepts such as Uni