Deborah Yeo, head chef of the new The Ledge by Dave Pynt, has her years at Burnt Ends to thank for her love for cooking over an open fire.
Deborah Yeo turned her passion for food into a career when she started working at the former Cocotte restaurant in Little India. She continued her chef’s journey at the former Joël Robuchon Singapore, where she had the opportunity to see how a fine dining kitchen was run. But it was her arrival at modern Australian barbecue restaurant Burnt Ends some five years ago that really ignited her love for cooking with fire. During her four years with chef Dave Pynt, she mastered various techniques of bringing out the natural flavours of ingredients. Chef Pynt has left his first overseas outpost, The Ledge by Dave Pynt at The Waldorf Astoria Maldives Ithaafushi, in her good hands. With Burnt Ends signatures and a number of seafood options set to feature, she can’t wait to unveil the full menu when the restaurant opens on 1 July.
What has been the toughest thing about adjusting to living in the Maldives?
I wouldn’t say that it’s been tough but there are certain considerations that come into play when living on an island versus a city. A lot more planning is required to ensure that we have everything we need for our menus. It’s often about being flexible and working with whatever is available.
What have been the greatest differences in the kitchen environment, staffrelations and working culture?
هذه القصة مأخوذة من طبعة July - August 2019 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة July - August 2019 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Sharing Is Caring
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From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
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The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
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From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
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