在香港繁华的中心区，Whey表现为对周围混凝土丛林的平静逃避。这家占地336平方米的餐厅在一个不拘一格的空间里交织着欧洲和亚洲美食，其灵感来自斯堪的纳维亚民间艺术、建筑和艺术，向新加坡的文化场景致敬。在新加坡厨师Barry Quek的带领下，项目Whey旨在向食客介绍现代欧洲美食，并利用新加坡的元素下进行重新设计，同时注重当地和应季的食材。
In the bustling central district of Hong Kong, Whey manifests itself as a calm escape from the concrete jungle surrounding it. The 336 sqm restaurant intersects European and Asian cuisine in an eclectic space inspired by Scandinavian folk art, Peranakan architecture, and art, paying homage to the Singaporean cultural scene. With Singaporean chef Barry Quek at the helm, Whey seeks to introduce diners to modern European cuisine, reimagined with Singaporean influences, with a focus on local and seasonable ingredients.
对Whey的访问被设计成通过不同的菜肴的体验。入口处的前庭引导客人穿过一条长长的走廊，让人产生期待，然后到达厨师的桌子前。直线型的到达入口与主空间被新加坡艺术家Dawn Ng的折叠式镜子装置隔开，这个作品探索了时间、空间和自我的概念。这件艺术作品是对外面繁忙街道的一种放松。开放式的空间被柱子清楚地划分为四个区域。第一个是一个开放的厨房用餐区，客人可以直接与厨师互动。它可以俯瞰两个主要的用餐区，而空间后面的最后一个用餐区可以被隔开作为一个独立的小房间。
A visit to Whey is designed as a procession through the different courses of a meal. The entrance’s vestibule guides guests through a long corridor, building anticipation, before arriving at the Chef’s table. The linear arrival portal is separated from the main space with a folded mirror installation by Singaporean artist Dawn Ng – a piece exploring notions of time, space and self. The art piece acts as a wind-down from the busy streets outside. The open plan is clearly divided by columns into four bays. The first is an open kitchen dining area, where guests can directly interact with the chef. It overlooks the two main dining bays, and a final dining bay in the back of the space can be partitioned off as a Chambre Séparée.
这个空间的特点是色调的相互作用，从温暖的大地色系到深沉的热带绿色，再加上黄铜细节。这种色调让人联想到斯堪的纳维亚地区质朴的小木屋和新加坡热带地区丰富的绿色，并带有一丝光洁的精致感。
The space is characterized by an interplay of hues ranging from warm, earthy tones to deep, tropical greens, with brass details. The color palette is reminiscent of the rustic Scandinavian cabins and the abundant green of tropical Singapore, with a touch of polished refinement.
这种和谐的对比空间通过材料的选择得到了加强。新加坡和斯堪的纳维亚设计元素中常用的藤条，以其编织的纹理为空间带来了一种柔和的感觉，同时也起到了视觉上的面纱和隔音的作用。地板、桌子和屏风上的天然染色橡木为用餐体验带来了触感，同时强调了与城市混凝土外墙的对比。最后，为了给更多的私密空间带来时间和视觉上的深度，接待区和浴室使用了深绿色的大理石，与原本明亮的开放式室内形成对比。
The harmoniously contrasted space is reinforced by the material selection. Rattan, commonly used in both Singaporean and Scandinavian design elements, brings a softness to the space with its woven texture, while also functioning as a visual veil and acoustic damper. Natural stained oak on floors, tables and screens, brings tactility to the dining experience while emphasizing the contrast to concrete exteriors of the city. Lastly, to bring temporal and visual depth to the more intimate spaces, a deep green marble is used in the reception area and bathrooms, contrasting the otherwise bright open plan interior.
Whey致力于支持当地的农场和企业，其菜单围绕着最新鲜的当地食材。该餐厅致力于利用全部食材来减少食物浪费，这一雄心壮志也反映在餐厅的名字中：作为奶酪制作过程中的副产品，乳清被转化为一种重要的调味品，否则就会被扔进垃圾桶。
Whey is committed to supporting local farms and businesses, with a menu built around the freshest local ingredients. The restaurant works towards harnessing the entirety of ingredients to reduce food waste, an ambition also reflected in the restaurant’s name: as a byproduct of the cheese-making process, whey is transformed into an essential seasoning that would otherwise be destined for the bin.
与当地企业的合作也是设计中的关键。Sprue Bespoke Furniture的定制木制餐桌和FlowPlusLiving的陶瓷餐具系列为空间带来了香港的气息。在本地足迹的基础上，该空间充满了由国际艺术家精心策划的艺术作品，包括来自墨西哥的Bosco Sodi、台湾的Wu Chu-Tsung和韩国的Jiana Kim。
Collaborations with local businesses has also been key in the design. Custom wooden dining tables by Sprue Bespoke Furniture and a ceramic tableware collection by FlowPlusLiving brings a piece of Hong Kong to the space. Building on local footprint, the space is filled with carefully curated art pieces by international artists including Bosco Sodi from Mexico, Wu Chu-Tsung from Taiwan and Jiana Kim from Korea.
Project: Restaurant Whey
Design Firm: Snøhetta
Project Location: Hongkong, China
Architects: Snøhetta
Year: 2021
Photographs: HDP Photography
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