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?
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
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 spiceâs role in Singaporeâs history.
New And Improved
The ever-profound chef-owner Kenjiro âHatchâ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singaporeâs new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesnât have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the âdo-nothing farmingâ philosophy at his vineyard in Oregon.
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.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that weâve 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; IDHâs Sustainable Spice Initiative; and chef Nakâs 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
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
