How did the use of our day-to-day ingredients such as calamansi, flavour up to a Michelin star win? Sharing our Singaporean palate with the world, Head Chef Barry Quek says the unassuming ingredients lend an innovative twist to his gourmet creations abroad. Currently based at Hong Kong restaurant Whey, the true-blue hawker fare fan continues to draw inspiration from other SG delights such as nasi lemak and durian in his dishes. Having grown up in Singapore, @barryquekhw credits the city for keeping him grounded, and his mum for the high level of standards he constantly holds himself to. Know any Singaporean abroad with an interesting story to tell? Tag us or use #ThisisSG for your chance to get featured, and stay tuned for more! #SG #Singapore