Do you have a dish that holds a special place in your heart?
For me, that would be Poisson du Jour (“Fish of the Day”) with Kaffir Lime and Grenobloise Sauce. I fondly recall cooking my very first sole à la meunière, which also happened to be the first French dish I encountered, in the early days of my career at another five-star hotel. Much of my knowledge in French cuisine, including how to cook this dish was from a very ‘intense’ and memorable French chef—a wonderful mentor from whom I learned how to cook this dish.
He also shaped my values as a chef, instilling in me a strong sense of pride in preparing and presenting every plate that leaves the kitchen.
It was challenging at the time, yet well worth the effort and enduring all his berating and criticism. When I finally mastered this dish, the sense of fulfillment and gratification that filled me was so empowering, and this feeling continues to motivate me to work hard at improving my craft each day.
Today, this is one of the signature dishes on La Brasserie‘s menu—my own way of sharing my growth journey with our guests.
Reflecting on your travels, is there a specific dining experience that stands out as particularly unforgettable?
In Busan, South Korea, I had the opportunity to try an incredible cold soy-marinated crab dish. It was my first time having raw crabs and I was not expecting such an amazing experience. Paired with just plain steamed rice, the creaminess and the sweetness of the crab was transcendent. I could have bowls and bowls of this and still be craving for more.
Can you recall a spontaneous food discovery during your travels that turned into an unexpectedly delightful culinary experience?
During a trip to Siem Reap, Cambodia, I chanced upon Khmer Amok, a steamed fish curry that is considered one of Cambodia’s national dishes. Growing up eating a variety of curries in Asia, this culinary experience was at once nostalgic and novel to me. The amok was uniquely flavourful — subtle and not overwhelming in spice, considering the numerous spices and coconut in it. Despite my typically heavy palate, it captivated me with its generous yet refined flavours.
If you could embark on a culinary journey to any destination in the world right now, where would you go and what local dish would be at the top of your must-try list?
In a heartbeat, I would teleport myself to Lasarte, a Michelin three-starred restaurant by Martin Berasategui in Barcelona, Spain. This has been at the top of my bucket list for a while, and seriously — who could resist bombas, paellas, and crema catalanas?
As you continue to evolve as a chef, what fundamental values or principles do you prioritize in your culinary creations, and how do they translate into the dishes you serve?
Consistency, and challenging what’s ‘comfortable’.
The first is paramount in our industry. Consistency translates to trust. Diners place their trust in us that their meals are safe for themselves and their loved ones to consume, and the best quality that our team can deliver. It’s our duty to respect and honour this trust with utmost consistency in every dish we plate.
Secondly, conforming to customs and traditional practices can stunt growth and limit the possibility of surprising discoveries. By questioning and challenging these norms, it pushes my team and I to express ourselves more creatively, through painstaking rounds of improvisation, research, and testing — resulting in dishes that we take pride in serving to guests. This also ensures that we continuously develop and grow, both as culinary professionals and as individuals.
Chef Mitchell Yeo has been Chef de Cuisine at The Fullerton Bay Hotel Singapore’s La Brasserie since 2023. Specialising in European and Western cuisines, his culinary career spans across luxury hotels. his journey began at Hilton Hotels & Resorts in 2015, progressing to W Hotels and eventually Shangri-La Group’s Origin Grill, where he ascended to Chef de Cuisine. Mitchell has earned accolades like TripAdvisor’s ‘Top 5 Fine Dining Restaurants’ (2021) and Tatler’s ‘Singapore’s Best Restaurant Award,’ marking him as a rising star in Singapore’s culinary scene.
La Brasserie serves classic French bistro favourites in a sleek modern setting. With two spacious salons and a private room, all with 10-metre-high windows, and an al fresco terrace, it is an ideal choice for business lunches, intimate dinners and weekend brunch.
About Fullerton Bay Hotel
Located along the Marina Bay waterfront, The Fullerton Bay Hotel is a sleek modern hotel that pays tribute to a bygone era. Elegantly appointed in a contemporary international style, the 100-room waterfront jewel centrally located at Singapore’s vibrant heritage precinct by Marina Bay with rooms offering 360-degree views of the Singapore skyline. The hotel is affiliated with Preferred Hotels & Resorts, which represents a global portfolio of independent hotels and independent hotel experiences. For more info, visit www.fullertonhotels.com
Read other interviews with chefs, hoteliers and changemakers here.
