Kitchen Talks: Chef Mandy Yeo | OpenRice Singapore

She's the woman behind the signature mooncake creations at Fairmont Hotel. But have you ever wondered what got her started in this kind of career? Read on to find out more about Chef Mandy Yeo.

What got you started in this business? I started waitressing at Chinese dim sum restaurants when I was 15. I’ve always liked cooking and eating, so at the age of 20, I stepped into the kitchen world and learned how to become a dim sum chef. I am lucky that I am still in this business for so long. I have been with Fairmont Singapore for 20 years, and I have no regrets of becoming a chef. What are your inspirations in the kitchen? I read cooking magazines and books extensively as they help stimulate my inspiration when creating new dishes. I also meet up with the chefs from various restaurants and hotels occasionally to exchange ideas and learn about new food trends. What was the first dish you cooked and what was it like? The first dish that I cooked was curry vegetables for my neighbors who helped to take care of my mum when she was ill. I enjoy whipping up dishes for my family and friends as it is a way of sharing my love for cooking with them and also at the same time to gather feedback and improve my cooking skills. Did you go professional trainings to hone your skills? I never had professional training, but I learnt the various techniques of dim sum making at the different restaurants and hotels that I have worked at. Through my first-hand experience, I have gathered valuable experience which helped me gain a foothold in Fairmont Singapore as a dim sum chef. Hardships/biggest challenges? My biggest challenge is my proficiency in the English language. While my English conversational fluency may not be as good as my mother tongue language, Chinese, I have improved over the years through conversing frequently with my Caucasian co-workers. How’s it like working in the kitchen? Working in the kitchen is an exciting experience. You must have the passion and interest for cooking to genuinely share the joy of creating quality dishes with guests. What makes this year’s Mid-Autumn Festival so special? For the first time this Mid-Autumn Festival, Szechuan Court is introducing the Mini Snow-skin Durian Mooncakes which are made from high quality pure D24 durian flesh. We have also created 2 new flavours, the Mini Snow-skin Dark Rocher Chocolate Mooncakes and Baked Mooncakes with Olive Kernel in White Lotus Paste to satisfy the chocolate lovers and consumers who are in search for healthy options respectively. Where do you get inspiration for your mooncakes? Our new creations are driven by consumer insights, for instance, there’s an increasing consumer trend towards healthy eating, hence, we do our best to create nutritious alternatives each year, including our Baked Mooncakes with Olive Kernel in White Lotus Paste. We have also retained some of the popular flavours from the previous years as these are timeless classics customers yearn for year after year. Favourite mooncake flavour? My favourite mooncake flavour is the Mini Rum & Raisin Chocolate Truffle Snow-skin Mooncake. The combination of rum and raisin, encased in white chocolate, goes well with the velvety white lotus paste and pastry. What makes your mooncakes so special? We use the finest ingredients and no preservatives are added, hence, consumers can be guaranteed of high-quality mooncakes. Where do you unwind after a hard day’s work? After a hard day’s work, I will usually go for a good meal and it could be any type of cuisine. Sometimes I indulge with a massage to relax and rejuvenate. What is your advice to those who would like to pursue a career in the kitchen? Patience and determination are vital in whatever we do. An inquisitive mind is also important for us to constantly improve our skills. Most importantly, you must love food, love the kitchen and love to cook. Here's a video courtesy of Fairmont Hotel on HOW TO MAKE MOONCAKES:

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