Chef Patricia Yeo discusses her culinary philosophy. Even though she has a degree in biochemistry, she sees cooking as an art and a language.
She also touches on some common misconceptions about cooking Asian food. It’s not all about ginger and soy sauce. There is a whole world of flavors and ingredients to get to know and love.
Patricia Yeo melds elements of an international upbringing â€” from Malaysia to England to the United States â€” with a precision that she honed in her scientific training.