Join host Nicholas Braman on Before We Get There as he delves into the culinary journey of Anthony Yeoh, chef-owner of Summer Hill Restaurant in Singapore. Anthony discusses his inspirations, the concept behind his 'brunch trolley' serving French comfort food in dim sum style, and the evolution of Summer Hill from a takeaway joint to a full-fledged restaurant. He shares insights on the challenges facing the F&B industry in Singapore, including the rise of home-based food businesses as the new hawkers, navigating changing customer behaviors, and maintaining culinary traditions while evolving to meet modern tastes. Anthony also offers a sneak peek into future themes for his restaurant's menu and his hopes for himself and the industry over the next five years.





Anthony's links:
Instagram: https://www.instagram.com/antyeoh/ 
Summer Hill IG: https://www.instagram.com/summerhill.sg/ 

Summer Hill website: https://summerhill.sg/ 



Podcast links:

Spotify: https://open.spotify.com/show/2h9gsrWKH9C1KY1OzR12kr?si=2a4d19970632465f      

Apple Podcasts: https://podcasts.apple.com/us/podcast/before-we-get-there/id1775182252

Instagram: https://www.instagram.com/beforewegettherepodcast/   

Linktree: https://linktr.ee/nicholasbraman

Website: https://nicholasbraman.com/before-we-get-there-podcast/ 

 
00:00 Podcast Introduction: Meet Anthony Yeoh
03:21  The Origins of Summer Hill Restaurant
06:56  Journey to Becoming a Chef
18:46  Challenges in the F&B Industry
23:08  Adapting Business Strategies Post-Pandemic
28:47  Balancing Creativity and Business in Menu Planning
34:16  Future of Hawker Culture and Home-Based Businesses
38:38  Looking Ahead: Hopes for the Future
40:51  Conclusion and Social Media Links