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Snøhetta blends Scandi folk and Peranakan design at Hong Kong’s Whey

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.

Curved rattan walls
(c) HDP Photography

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.

The chef's table
(c) HDP Photography

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.

Breads from whey's menu
Photography: Whey
Dark green marble is used in the bathrooms and reception area
(c) HDP Photography

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