Whey, a contemporary Singaporean restaurant in Hong Kong’s Sheung Wan district, is entering a new chapter as founder chef Barry Quek steps back from daily operations to focus on mentoring the next generation of chefs. Since opening in 2021, Whey has earned recognition for its innovative approach to traditional Singaporean flavors, combining classic hawker-style dishes with modern French culinary techniques refined through Quek’s experience working with Alain Ducasse.

Keith Teo, a fellow Singaporean and former chef at Sol, has been appointed head chef, taking over the day-to-day kitchen leadership while Quek remains closely involved. Teo faces the challenge of maintaining the restaurant’s well-established identity while introducing his own culinary influences. “The hardest part of the job will be trying to find a line between what customers want and what Barry also wants,” Teo said.

Although both chefs share Singaporean roots, their culinary backgrounds vary significantly. Teo credits a diverse heritage, with an Indonesian Peranakan influence from his father and a Western culinary exposure from his mother, who introduced a mix of Western and Asian dishes at home. This multicultural upbringing guided Teo toward Western cuisine training, including an eight-month internship in France and positions at notable European restaurants such as the three-Michelin-starred Odette in Singapore and the one-star Frog by Adam Handling in London.

Teo sees his Western fine dining experience as a complement to Quek’s strong hawker-style focus. “I think on Barry’s side, he wants to be more hawker-centre, and I have more experience on the Western side. So together, we make quite a good team to find the balance in between,” he explained.

Since returning to Asia, Teo has been reacquainting himself with his cultural roots, crediting Quek with expanding his understanding of Singaporean ingredients and techniques that he had partly overlooked while training overseas. “We showcase a lot of ingredients imported directly from Singapore,” Teo said, emphasizing his goal to educate diners about lesser-known elements of Singaporean cuisine.

While Whey’s menu continues to feature signature dishes such as the Maoshan Wang durian ice cream paired with caviar and house-made buah keluak mi pau bread, Teo has begun contributing new creations, including the Iberico Pork Three-Ways and a pre-dessert Calamansi Granite inspired by the traditional Singaporean drink Sirap Limau Ais. Nonetheless, Teo remains cautious in his early contributions. “I haven’t created a dish with a really strong flavour yet,” he admitted, noting that the bold, signature dishes largely remain Quek’s.

As Whey evolves under shared leadership, the collaboration between Quek and Teo reflects a broader dynamic in contemporary Singaporean cuisine—preserving treasured culinary traditions while embracing diverse, global influences. This approach aims to offer diners a nuanced and accessible experience that honors the past while exploring new creative directions.