MEET THE CHEF: Emily Yuen of Lingo Restaurant in Brooklyn, New York
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5 Reasons to Visit® sat down with Executive Chef Emily Yuen of Lingo Restaurant in Brooklyn, New York.
Lingo Restaurant in Brooklyn, New York
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
Growing up in Vancouver, British Columbia, Canada—my lifelong dream was to travel the world and cook for the chefs I admired. From Australia to the United Kingdom to Singapore, I absorbed like a sponge from every place I worked and traveled. My experiences taught me to appreciate and draw inspiration from different cultures and people.
Lingo Restaurant in Brooklyn, New York
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I'm constantly learning and have a lifelong passion for cooking. On my days off, I'm inspired by my cookbooks and dining out, brainstorming new menu ideas. I believe in the power of visual presentation, making every dish beautiful and eating with our eyes first.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favorite food is always changing, but right now my favorite thing to eat is our Sesame Oil Cake we have on our menu. It is our Pastry Chef Gizelle's take on an olive oil cake, it's simple, comforting and a genius reinterpretation.
Lingo Restaurant in Brooklyn, New York
What are three ingredients that you simply couldn’t live without?
There is always a supply of good French butter, soy sauce and chili oil in my household.
We love the art behind plating. What do you love about designing the perfect dish?
I love our guest's reactions when I make a "perfect" dish if there is such a thing! Especially when they tell me it reminds them of a dish they had as a child or it takes them back to when they traveled a country, that is always my goal.
Lingo Restaurant in Brooklyn, New York
Tell us about one of the most creative dishes you’ve created?
Our signature Lingo Beef Curry Pie is undoubtedly one of my most creative dishes I've ever made. It beautifully narrates my culinary journey, blending my love for pies during my time cooking in London and Australia when I was in my twenties, with my love for Japanese comfort food.
What is one of your greatest accomplishments and/or recent awards you've earned?
One of my most significant achievements was the honor of being selected to cook alongside the esteemed Alain Ducasse in his celebration of women, someone I have deeply admired throughout my entire culinary career.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I absolutely love seeing a growing trend among non-Japanese chefs who embrace the use of dashi and create their own unique interpretations of this traditional Japanese broth.
What’s your favorite cocktail or beverage of choice?
I am a proud non drinker and I love seeing restaurants get creative with their mocktails. Currently, I am really into shrubs, a vinegar-based drink that can be made with any fruit. We also have a Red Shiso Spritz on our menu that I drink all the time that reminds me of a non-alcoholic Aperol Spritz.
Lingo Restaurant in Brooklyn, New York
What do you love about being the Executive Chef of Lingo Restaurant in Brooklyn, New York?
My favorite part of being the Executive Chef is creating the food and contributing to the growth and success of the restaurant.
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