by Chef Chris Yeo

Ingredients
2 Pieces Firm Tahu (Soya Cakes), deep fried in oil and strained
80 Grams Cucumber, julienned
80 Grams Bean Sprouts, scalded
1 Egg, hardboiled and cut into 4 wedges
Cilantro and Parsley for garnish

Sauce
30 Grams Peanuts, ground
30 Grams Sugar
1 Tablespoon Tamarind Concentrate
3 Tablespoons Dark Soy Sauce
1-2 Teaspoons Chili Sauce to taste

Directions
Combine the peanuts, sugar, tamarind concentrate, soy sauce and chili sauce in a mixing bowl. Put the cooked tofu on a serving plate and garnish with hardboiled egg wedges, cooked bean sprouts and julienned cucumbers. Top with sauce. Garnish with a few sprigs of parsley or cilantro.

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Owner-Executive Chef Chris Yeo of Straits & Sino Restaurants was the first restaurateur to bring the cuisine of Singapore to the Bay Area. Since opening <strong>Straits Café</strong> in San Francisco in 1987, Yeo’s celebrated cuisine has won him a loyal following. The success of <strong>Straits Café</strong> prompted the opening of <strong>Straits Restaurants</strong> in Burlingame, Palo Alto, and San Jose, and a second venue in San Jose’s Santana Row, <strong>Sino Restaurant & Lounge,</strong> which specializes in traditional and creative contemporary Chinese fare.

Yeo came to the restaurant business via a circuitous route. After graduating from Singapore’s Hotel & Catering School, he did a two-year stint at the world-renowned Mandarin Hotel before moving to London to study hair design at Vidal Sassoon. “I wanted to see the rest of the world,” he says. For four years Yeo worked as a hair stylist in London and then in San Francisco where, in 1980, he established;Yeo’s Hair Design in the Haight Ashbury District. However, as a true Straits Chinese (Chinese who settled in Singapore 200 years ago and are known for their distinct culture and business acumen), good food has always been a top priority in his life. Straits was built upon Yeo’s love for Singaporean cuisine, a unique blend of Thai, Indonesian, Chinese, Malay, Indian, and Nonya (a result of the marriages between Chinese men and Malay women) flavors and cooking styles, using fresh ingredients, herbs, and exotic spices.

Yeo’s high standards and impeccable palate have earned him critical acclaim among aficionados of Southeast Asian cuisine. He is co-author with Joyce Jue of The Cooking of Singapore (Harlow & Ratner 1993) and has served as a guest chef at The Smithsonian Institution, the James Beard House, and the Singaporean embassies to the United States and the United Nations. He lives in San Francisco with his wife Kelly, and their two sons.

www.straitsrestaurants.com

Straits Café
3300 Geary Blvd
San Francisco, California 94118
Tel: 415.668.1783

Straits Restaurant, Burlingame
1100 Burlingame Avenue
Burlingame, California 94010
Tel: 650.373.7883

Straits Restaurant, San Jose
333 Santana Row, Suite 1100
San Jose, California 95128
Tel: 408.246.6320

Sino Restaurant & Lounge, San Jose
377 Santana Row, Suite 1000
San Jose, CA 95128
Tel: 408.247.8880
www.sinorestaurant.com