Intro
Anthony Yeoh is the chef-owner of Summer Hill, a beloved French comfort-food restaurant in Singapore. Known for its signature roast chicken and hearty family-style dishes, Summer Hill has evolved over the past eight years from a humble takeaway stall into a full-service restaurant. In this conversation, Anthony shares how that transformation happened organically—by listening to customers, experimenting with ideas like the brunch trolley, and staying grounded in hospitality.
We talk about the challenges facing Singapore’s independent dining scene, the role of home-based food businesses, and what it takes to run a restaurant that feels personal and sustainable in a changing economy. Anthony’s story is equal parts creativity and pragmatism: a reminder that food, at its best, is about care, community, and constant adaptation.
Story Highlights
- The origins of Summer Hill and its evolution from takeaway stall to restaurant
- Why the brunch trolley combines dim sum culture with French comfort food
- What cuisine bourgeoise means and why Anthony calls his spirit animal a French grandmother
- The importance of adapting recipes and menus for Singaporean diners
- Why he believes home-based businesses are Singapore’s new hawkers
Quote
“My spirit animal is a French grandmother living inside me. And I’ve always been very drawn to that idea of the family gathering around the kitchen table—a big pot of stew.”
About Anthony Yeoh
Anthony Yeoh is a Singaporean chef and restaurateur best known as the founder of Summer Hill, located at Claymore Connect on Orchard Road. After studying at At-Sunrice GlobalChef Academy, he built a career championing accessible French comfort food that celebrates warmth and community. Anthony’s perspectives on adaptation, innovation, and sustainability have made him one of Singapore’s leading voices on the future of dining. Follow @summerhillsg on Instagram or visit summerhill.sg.
Why This Conversation Matters
Anthony’s journey reflects the realities of running a small business through volatility and change. From manpower shortages to shifting diner habits, he speaks candidly about balancing creativity with business discipline. His philosophy—that hospitality is about generosity, not perfection—shows how restaurants can thrive by staying human in an industry built on constant pressure.
Turning Points
Summer Hill began as a one-dish takeaway stall and grew, plate by plate, into a neighborhood restaurant. Each stage required Anthony to evolve—from cook to owner, from creative to strategist. He learned to pair instinct with data, blending menu design with financial analysis, and to see adaptation as part of the craft. When pandemic disruptions hit, he introduced the brunch trolley concept—French comfort food served dim-sum style—which became a defining innovation. For Anthony, every reinvention starts with listening to customers and trusting that flexibility is a form of creativity.
Key Lessons
- Listen first. Every menu and pivot should start with understanding the customer.
- Balance art and numbers. Creativity thrives when grounded in solid business fundamentals.
- Evolve traditions. Preserving cuisine means remembering its heart, not replicating old rules.
- Generosity builds loyalty. True hospitality is about care, not control.
- Adapt relentlessly. Whether it’s a dish, a business model, or an industry, change is constant.
If You Enjoyed This Episode
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- Yeo Min on Preserving Singapore’s Food Heritage and Redefining Chinese Pastry — a conversation about modernizing tradition without losing authenticity.
- Sanjay Jegatheeson on Legacy, Family, and Entrepreneurship — exploring how family history shapes ambition.