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John Kunkel, founder of Miami-based restaurant group 50 Eggs, Inc., has appointed Patricia Yeo as Executive Chef at Khong River House (1661 Meridian Avenue, Miami Beach; 305.763.8147).

Born in Malaysia, Yeo has lived in Britain and the United States, and has traveled around much of Southeast Asia throughout her impressive culinary career.  While studying biophysics at Princeton University, Yeo enrolled in a cooking class at the New York Restaurant School, and from that point on, immersed herself in an international culinary career.  She has worked with acclaimed chefs including Bobby Flay and Chinese cooking scholar Barbara Tropp. She went on to run several acclaimed restaurants, including AZ in New York City, which received three stars from The New York Times; Pazo and Sapa, also in New York City; and Ginger Park in Boston.

Yeo is a renowned cookbook author, with the AZ-inspired Cooking From A to Z with Patricia Yeo and Everyday Asian. Yeo also competed in Season 4 of Bravo’s Top Chef Masters, and most recently worked with Chicago-based restaurant group Lettuce Entertain You as the brand’s Creative Director.

At Khong River House, Yeo brings her personal experience growing up in and traveling around Southeast Asia to the menu, using fresh techniques and a market-driven approach to ingredients.  Sourcing from local purveyors and using Florida seafood in order to provide guests with the freshest ingredients and flavors possible, Yeo’s menu includes Khong classics  as well as brand new menu items rotating according to season and availability.  Yeo has also put her own spin on several house favorites, including Northern Thai Beef Jerky, which is now dried in a traditional preparation for a crispy, satisfying texture; and the Cambodian Yellow Curry.  Among Yeo’s initial additions to the menu are Duck Confit & Chinese Sausage Fried Rice; Golden Shrimp & Crab Dumpling; Silk Road Lamb Kofta and Lemongrass-Cured Salmon with Salsa Verde and Lemon Gelée.

Since opening in December 2012, Khong River House has earned several accolades, including a semifinalist nomination for the 2013 James Beard Foundation Award’s Best New Restaurant.