Scandinavian folk art meets the eclectic styling of Peranakan design inside the new Hong Kong eatery, Whey – a cabin-like ‘escape from the concrete jungle.’
Snøhetta masterminded the 336 sq m interiors of the Wellington Street restaurant, exploring the playful intersection of the firm’s Nordic background and that of Whey’s Singaporean head chef, Barry Quek. Interiors feel like a tropical cabin, with oak floors and furniture juxtaposing curved rattan partitions and woven textures.
The natural, earthy material palette gets an injection of colour courtesy of tropical plants – a beloved fixture of Singaporean and Malaysian spaces – and deep green marble in the reception and bathrooms, adding depth to the open-plan interiors.
Spaces within the restaurant’s interior are conceived as a ‘procession’, like the courses of a meal, with diners guided through the restaurant via a mirrored installation by Singaporean artist Dawn Ng, culminating with the chef’s table.
Like the interiors, Chef Quek’s menu reinterprets European dishes with Singaporean flavours and local ingredients. Expect the likes of bak kut teh, laksa, and durian fruit, and a namesake dish that elevates byproducts – whey with mixed herbs and peas.