Chef Barry Quek gave us a taste of Barry Quek of Whey Hong Kong through a special dinner at Cork Elite in Manila. Each plate is a mix of Philippine and Hong Kong ingredients, and brought us through memories of Singapore.
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00:00 Chef Barry Quek, originally from Singapore, has brought his love for his home country's cuisine to the culinary world.
00:05 Inspired by his family and his experiences working at renowned restaurants worldwide,
00:09 including Joel Robuchon and Lezamy, Quek now heads the one Michelin-starred restaurant, Wei in Hong Kong.
00:15 At Wei, they give classic Singaporean dishes a contemporary twist using local and seasonal ingredients.
00:20 Their recent culinary showcase in Manila featured dishes like scallop tartlets,
00:24 vadai with rendang, spiked smoked tuna mousse, and sweet shrimp with kaffir lime and prawn oil.
00:29 The dinner at Quark Elite in Manila showcased Wei's signature dishes,
00:33 sourcing ingredients from the Philippines and Hong Kong while stirring up memories of Singapore.
00:37 Each course was expertly paired with wines from M. Chapoutier, a French winery known for its organic and biodynamic practices.
00:44 Highlights include the grilled lobster with laksa and the wagyu A3 with house-made petai bean miso.
00:49 The meal ended on a sweet note with pandan chiffon cake and mignonettes featuring Japanese melon, kueh lapis, and candle-knot bonbons.
00:57 Quark Elite Dining Series promises more multi-course dinners and events with top chefs from around the world,
01:03 so keep an eye on their social media for updates.