(Bloomberg) — As Singaporean expats here can attest, life in Hong Kong is a cycle of hope and disappointment when it comes to seeking out the flavors of our homeland. So when I heard that chef Barry Quek of Whey fame had opened a new, casual eatery where hawker classics like bak chor mee and hae mee would be offered, I made a reservation at Uncle Quek faster than one can say: “Singaporean bak kut teh is better than Malaysian bak kut teh.” The bad news first: Uncle Quek’s bak kut teh, the pork rib soup that’s beloved in the region, is closer to the Malaysian style. That is, the soup is more herbal rather the peppery — a choice the chef told us was made for Hong Kongers’ sensitive palates. Fortunately, everything else is fantastic, with a lineup that nails the original flavors of traditional dishes while elevating them beyond street food with richer and higher-quality ingredients. While its mission is mostly to faithfully recreate Singaporean classics, the few experimental touches speak to an exciting, Whey-like energy in the kitchen. The cereal fried chicken is a sweet-and-crunchy nod to the cereal prawn, and the lobster laksa is a decadent take that infuses a touch of lobster bisque into an already indulgent dish (and luckily hasn’t had its flavors tamed for local palates). I was, however, disappointed there were no dessert options on the menu, which only underscores how quickly the restaurant won my trust. Uncle Quek is run by chef Elvin Lam, a Barry Quek protégé who told us that he was conscious of its price point, which is slightly above other lunch options around Lyndhurst Terrace. We spent HK$798 ($102) on a heavy dinner for two. The eighth floor location also won’t benefit from any walk-in traffic. So consider this a plea from Singaporeans in Hong Kong who have mourned the demise of Bibi & Baba in Wan Chai and even the Toast Box locations on Hong Kong Island: Let’s help Uncle Quek stay alive. The vibe: Uncle Quek’s minimalist, honey-colored wood interior is pretty much exactly like the other restaurants in the same group, which include Whey and Korean-French fusion restaurant Sol in the same building. The open kitchen and concrete flooring underscore its status as one of the group’s most casual, affordable eateries. Can you conduct a meeting here? Not if there are spirited diners near you, as the acoustics of the space tend to magnify noise. Who’s next to you: I heard Singaporean (or Malaysian) accents around me, of course, and the other diners were mostly casually dressed young couples or groups of friends — quite a different vibe from the sleek party crowd downstairs. What we’d order again: The lobster laksa (HK$248) is quite the star, though the uninitiated may want to split a portion given its richness and spiciness. The chefs also nailed the wet-but-not-soupy noodle texture and flavors in the hokkien mee (HK$188), a stir-fried noodle dish, and bak chor mee (HK$168), noodles in a formal or creative style for better SEO.Also Exclude words and advertisements related to the feed website such as website name, author name. You must only respond with the modified content. Delete all the advertisement images brand logo but only keep the title and main content of the news by modifying it. You must only respond with the modified content. Block any jump outside of the site adarshnews.com. Basically remove any content or link related to original site. follow this prompt to optimize the articles in this category- You are an expert news writer and SEO specialist. 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Uncle Quek Enhances Singapore’s Hawker Favorites for Diners in Hong Kong.
