Chris Yeo

Tamarind Beef
Rating: Unrated
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"I made up this dish to have one thing on my menu that wasn't spicy," says Chris Yeo. He marinates cubes of beef tenderloin in a sesame-oil mixture so it's even more tender, then adds flavor to the mild beef by searing the pieces in shallot-infused oil. The crispy shallots fried beforehand in the oil make a terrific garnish for the beef.Plus: F&W's Beef Cooking Guide Plus: More Fast Asian Recipes
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"I've served this dish since day one at Straits," says Chris Yeo. For his exquisite version of fried rice, known in Southeast Asia as nasi goreng, he adds two surprise ingredients: quick-pickled onions and nutty shredded coconut. Fast Asian Recipes
Redhead in Bed
Rating: Unrated
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One of chef Chris Yeo's first jobs was bartending. "But that was many, many, many years ago," he says. So he left it to his bar team to create this vibrant strawberry-and-vodka cocktail topped with a splash of white wine, which is on the menu at Straits Atlanta.
Garlic Peanut Sauce
Rating: Unrated
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Unlike most versions of this Asian condiment, which taste like overly sweet peanut butter, Chris Yeo's is spicy, nutty and just slightly fruity thanks to the coconut milk and tamarind he stirs in. The peanut sauce is terrific with the shrimp satay but just as good with almost any grilled or roasted meat or poultry. Fast and Easy Ethnic Recipes
Fried Citrus Peanuts
Rating: Unrated
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To make these peanuts extra-tangy, Chris Yeo soaks them in lime juice before frying them and tossing them with tart shredded lime leaves. He served them at the Atlanta party because Georgia is the peanut capital of the country.
Chris Yeo doesn't take credit for inventing this dessert—these individual cakes with molten centers appear on almost every restaurant menu in America. But his version is especially rich and chocolaty and made even better by the scoop of strawberry ice cream on top. More Chocolate Desserts More Great Cakes