Exciting New Restaurant Concept at Bay 101

San Jose, CA, October 31, 2017 –(PR.com)– Building on the success of Sino (modern Chinese), Straits (Singapore/Malaysian) and Roots & Rye (new American), prolific chef and restaurateur Chris Yeo will once again redefine dining and entertainment with the launch of the Province at the new Bay 101 Casino. Chris became an early pioneer of Asian fusion cuisine when he introduced Straits Café to the Bay Area in 1987. His work inspired a new generation of aspiring chefs and he is recognized by the James Beard Foundation, United Nations and Smithsonian Institute. Yeo is also a co-author of the Cooking of Singapore with Joyce Jue.

“My goal is to create a fun yet sophisticated environment that brings people together,” says Concept President Julian Yeo. In naming the restaurant, Julian wanted it to reflect a place where many cultures and flavors meet. That philosophy also extends to the design and ambiance of the restaurant. Upon entering the Province, guests will be greeted by ultra-chic and sensational interior design with a massive chandelier, island bar and hand-painted murals.

The culinary program is headed by Corporate Executive Chef Howard Ko and Chef de Cuisine Shingo Katsura. Chef Ko has been working in Michelin-starred restaurants since the age of 20 with stints at – Restaurant Daniel, NYC; Melisse, Los Angles; French Laundry, Napa Valley; and most recently Restaurant at Meadowood, St. Helena. The rustic new American menu takes influence from diverse Asian flavors and farmers’ market ingredients. “I want to take Michelin restaurant techniques and apply them to a more fun and approachable setting,” Chef Ko says.

The Province is open daily for lunch, happy hour, dinner and late night. The restaurant is conveniently located at the heart of Silicon Valley and near the San Jose International Airport.


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About the Author: Carrie Brunner

Carrie Brunner grew up in a small town in northern New Brunswick. She studied chemistry in college, graduated, and married her husband one month later. They were then blessed with two baby boys within the first four years of marriage. Having babies gave their family a desire to return to the old paths – to nourish their family with traditional, homegrown foods; rid their home of toxic chemicals and petroleum products; and give their boys a chance to know a simple, sustainable way of life. They are currently building a homestead from scratch on two little acres in central Texas. There’s a lot to be done to become somewhat self-sufficient, but they are debt-free and get to spend their days living this simple, good life together with their five young children. Carrie writes mostly on provincial stories.
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