Patricia Yeo: Cooking from A to Z

Yeo, 50, has been cooking ever since. Did you come to Boston for the job or for personal reasons and then fall into the job?

I came for the job. It was just serendipitous.

They were looking, I was looking, and we hooked up. The idea for Ginger Park came about after I was on board. I wanted to put my own stamp on it, as it were. The idea is that you come in with four friends, order green papaya salad, some shrimp, dumplings, and noodles, and everyone shares.

I was raised in Cambridge, England. My father is Malaysian-Chinese, my mother second-generation Chinese-American. He made [cooking] so much fun, and after three years I left to go to San Francisco. But I kept working for him on and off for the next six years. I went to boarding school in England, grew up with Southeast Asian food, and used to visit my grandmother in Malaysia very frequently.

Malaysian cooking is an interesting hodgepodge of all the different cultures who settled there. Cooking from A to Z by Patricia Yeo. Add to Your books.

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