The Tasting Panel magazine

January 2011

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Chris Yeo Chef-Owner of Straits, Sino and XINO Restaurants THE 1 2 3 “15” Chris’s Top Ten Faves My family Pinot Noir High tea at The Peninsula Hotel in Hong Kong 4 5 6 Chef Chris Yeo. ith more than 20 years of experience in the restaurant business, chef-owner Chris Yeo keeps his concepts fresh by blurring the lines between modern hospitality and traditional Chinese and Singaporean cuisine in his much loved restaurants Straits, Sino and XINO. Born in Hong Kong and raised in Singapore, Yeo opened his first restaurant, the critically acclaimed Straits Café on San Francisco’s Geary Boulevard in 1987. Between 1998 and 2005, Yeo opened four more Straits restaurants in the San Francisco Bay Area, and has been credited with serving some of the best Singaporean food in the country. In 2006, the San Francisco flagship relocated to a beautiful new space in the Westfield San Francisco Centre. In 2010, Yeo introduced his take on contemporary Chinese cuisine to Los Angeles with XINO Restaurant & Lounge, at the one-of-a-kind shopping and dining destination Santa Monica Place. At XINO, Yeo continues to offers a myriad of classic Chinese dishes with his signature spin on fusion creations. In 2008, Yeo’s growing restaurant empire expanded outside of the chef/owner’s adopted home in California when he partnered with GRAMMY Award–winning artist and actor Chris “Ludacris” Bridges to bring Straits’ modern Singaporean menu to Atlanta, Georgia and Houston. W 106 / the tasting panel / january–february 201 1 7 8 9 10 LIST Golf at Green Hills Country Club in Millbrae, California Tunes from the 40s—Bing Crosby, Frank Sinatra, Perry Como, Billie Holiday, Ella Fitzgerald Jamón ibérico de bellota (Spanish Black Foot ham) with melon Hotels that offer slip- pers for their guests Any and all food from Singapore, my country of origin TY KU saké (on XINO’s beverage list) Mirugai (geoduck clam) sashimi Chris’s Five Pet Peeves Five- star Yelp reviews that are MIA 1 2 3 4 5 Restaurant staff chatting among themselves When a server asks patrons, “Do you need change?” Dirty fingernails Up-selling instead of suggestive selling www.straitsrestaurants.com Taking Inventory with. . .

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