Modern Singaporean (and It Ain't Hawker Food)

Whey was one of those new restaurants in town now with a 2 month waiting list. So our dinner booking in early October was actually made back in August, something that has become sort of a norm these days. But with its young Singaporean chef Barry Quek having quite a reputation for solid execution with his now-closed restaurant Beet, I figured it’s worth the wait.