Try to give yourself as little excuses as possible. “Own your craft, and don't be afraid to get out of your comfort zone and challenge yourself, especially as a woman. From that association on, it was easy to pair with ingredients like green chilli, yoghurt, and yuzu.” “Celtuce was an ingredient that I’ve always wanted to work with ever since I first smelled its aroma, as it reminded me greatly of pandan. On Cloudstreet’s current tasting menu, the pre-dessert course is one of her proudest works to date. Prior to her full-time role with the newly-minted MICHELIN-Starred restaurant, Yeo worked at 1-Star Meta for four years before deciding to expand her horizons by staging at different restaurants and patisseries across New York City, where she trained at 2-Star Aska, and then travelled to Montreal and then Oslo before coming back to Singapore to assume her current role. Singapore-born Maira Yeo has been the pastry chef of Cloudstreet since August 2020. Signature Dessert: Celtuce, yuzu, green chilli, yoghurt One MICHELIN Star, MICHELIN Guide Singapore 2021 Stop for a moment and reflect on how far you have come, re-evaluate what is important to you and strive towards that.” “Be confident in your knowledge but always be willing to learn and grow. “Fans of the original boozy version may find this quite pleasant,” says Eng. Citrus also plays a part, which comes in a marmalade melange of grapefruit, oranges, lime juice, zest and lime caviar, creating a fresh and acidic contrast to “lighten up the heaviness."
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What makes Eng’s recipe different from the traditional baba au rhum is the use of Samaroli rum, which is favoured for its full bodied, creamy custard and buttery notes that evoke the smell of a French patisserie. MICHELIN Selected Restaurant, MICHELIN Guide Hong Kong Macau 2022Ĭooking started out as a hobby for Natalie Eng, but what piqued her interest was “the technicality and artistic nature of this field.”Įng's latest creation is a refreshing take on baba au rhum paired with an agrumes compote, highlighting the best citrus fruits of the season. Try to learn something new every day, and never lose your passion!” Let other people help you when you need it. “Believe in yourself, keep a goal in mind and stick to it. The chocolate is the star of Mono’s signature dessert, which is served with rosemary ice cream on top of chocolate ganache and Particella 34 olive oil, finished with a crunchy chocolate net. The nibs are then ground with sugar and cocoa butter to become the “Mono varietal chocolate.”
“I try to represent the Latin American culture through incorporating its flavours in my desserts.”Ĭhocolate plays an important role at Mono, too, as the restaurant prides itself on making its own chocolate from scratch, which involves fermenting, drying, roasting and peeling of fresh cacao beans before breaking them into nibs. “I find inspiration from my memories,” she says. In Mexico, where pastry chef Dafne Daniels grew up, chocolate is deeply rooted in the culture. Signature Dessert: Chocolate, rosemary and olive oil One MICHELIN Star, MICHELIN Guide Hong Kong Macau 2022
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