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S'pore chef Barry Quek puts spin on assam fish, laksa in Hong Kong
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Chef Barry Quek aims to showcase and introduce more of Singapore's food and culture through the menu at Whey.
PHOTO: ZS HOSPITALITY GROUP
HONG KONG - Standing at 1.83m, chef Barry Quek is fondly described by peers as a "gentle giant".
He has added a new feather to his toque with the launch of Whey, a new restaurant serving up his interpretation of unpretentious Singapore food that reflects his groundedness.
