Khong River House

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The Mekong River, known as the Khong River by locals, has long served as the central form of connectivity from the Tibetan Plateau down through Myanmar, Laos, Thailand, Cambodia and Vietnam.  This melding of disparate tastes, ingredients, and techniques has resulted in the bold, complex harmony that is the hallmark of authentic Southeast Asian cuisine. Khong River House offers an oasis of reclaimed wood, soaring ceilings and dimly lit Edison bulbs housed in antique Asian birdhouses. The kitchen centers on the core of rural Asian society: family. This sense of community translates to the table. True to Asian culture, the food is meant to be shared. Fiery curries, rich noodle dishes, herbaceous broths, tangy house pickles and sweet sticky rice are just a few of the flavors to come from Khong River House’s humble tribute to the food, flavors and traditions of the Mekong region.

Executive Chef Patricia Yeo

Malaysian-born chef Patricia Yeo’s international upbringing and passion for Southeast Asian fare have culminated in an impressive and expansive culinary career. While studying bio-chemistry at Princeton University, Yeo enrolled in a cooking class at the New York Restaurant School and has immersed herself in the restaurant world from that point on.   After culinary school, Yeo worked with Bobby Flay at Miracle Grill, Mesa Grill and Bolo, later relocating to the West Coast. There, the chef worked with Chinese cooking expert Barbara Tropp at the celebrated China Moon, from whom she learned the principles of authentic Asian cooking.

Yeo went on to run several renowned restaurants, opening AZ in New York City in 1999, which received three stars from The New York Times, followed by Pazo and Sapa.  In 2007, Yeo traveled around Southeast Asia as a restaurant consultant, learning firsthand its culinary traditions, techniques and culture.  Upon returning to the states, she opened Ginger Park in Boston and cooked at the Asian-fusion restaurant OM.  Yeo also served as Creative Director for Chicago-based restaurant group Lettuce Entertain You.

Yeo has published two cookbooks: Everyday Asian and Cooking From A to Z with Patricia Yeo.  She also competed against Masaharu Morimoto on FOOD Network’s Iron Chef and appeared in Season 4 of Bravo’s Top Chef Masters. In October 2014, Yeo relocated to Florida to serve as Executive Chef at Khong River House, the Southeast Asian-inspired Miami Beach property from acclaimed restaurant group 50 Eggs, Inc.