Ceramicist Belle Yeoh draws inspiration from her hometown of Penang to craft vessels for some of Malaysia’s most celebrated restaurants

In this story from our Tatler Best magazine, we speak to the founder of Buttersage Pottery, a Penang-based ceramicist

The first time I come across one of Buttersage Pottery’s creations was at Restaurant au Jardin. A course of homemade bread served with tomato chutney butter, resembling a heirloom tomato, sat atop a beautiful pottery platter with a curved lip. Similar pieces are found throughout Restaurant au Jardin’s menu, at Firewood Restaurant Penang, and also at Dewakan.

With such intricately moulded ceramics in her repertoire, it is hard to believe that founder Belle Yeoh only delved into the field two years back, previously working at an asset management firm in Penang. “It was after I attended a workshop that I couldn’t stop thinking about pottery—I was tired of corporate life, and felt pottery could be what I wanted for my future,” the bubbly ceramicist smiles.

Above Belle Yeoh

Belle Yeoh

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Yeoh took a leap of faith and decided to leave her job, selling her ceramics at pop-ups and markets. However, it was Su Kim Hock, chef-proprietor of Restaurant au Jardin that placed Butterage Pottery’s first corporate order.

“Quite early on, a friend linked [Su] and I, and it was really because of his orders that I started switching my style to more serious tableware,” she explains. Currently, many of the celebrated restaurant’s dishes are held by Yeoh’s handmade vessels. “Small and intricate dishes like these cannot really be found elsewhere, and often, chefs already have an idea of what they want, whether a curved lip or high feet to elevate a dish, which is where ceramicists like me come in,” she continues.

Above Pourers at Restaurant au Jardin

Above A wide-rimmed bowl and tablet set for Restaurant au Jardin

Pourers at Restaurant au Jardin

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For instance, at Dewakan, Yeoh custom-made a set of tea cups with high feet, inspired by Chinese wine cups with a floral rim. One of her favourite orders to date is from Firewood Restaurant Penang, a custom oyster platter. “This involved hand-building, where a block of clay is shaped only with hands without the need of the wheel, as the platter was made specifically for holding oysters.”

Above Teacup for Dewakan

Above Firewood and Firepitz oyster platters

Teacup for Dewakan

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While Yeoh’s focus is on production pottery (taking orders and producing consistent sets), she also sells pieces to consumers on her website. “The latest project I’ve fallen in love with is a set of omakase cups,” she tells me. “I weigh clay out to similar volumes, but on the wheel, I make and carve each one without measurements.” This results in a beautiful collection of cups that are each unique in terms of style, but still matching due to their volume, clay, and glaze.

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Above Yeoh’s studio

Above Speckled matcha bowl

Yeoh’s studio

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Currently, Yeoh works out of her own studio, but enjoys working alone. A custom order takes her between three to six weeks to prepare, from initial sketching based on client specifications, followed by working the clay on the wheel to produce the desired shape. After, the clay is dried for a couple of weeks depending on size and thickness (it is of the utmost importance the piece is completely dry before it goes into the kiln) before the initial firing at 900C.

After, a glaze is applied, which Yeoh makes herself out of raw materials, to achieve the desired colour and effect, whether gloss or matte. During the second firing in the kiln at 1200C, the raw materials change into the glass glaze coating. “These firings take between seven to 12 hours, and the kiln needs to cool for another 12 hours before unloading the pieces,” she explains.

Above Pedestal dish

Above Noordin Mews hotel cups

Pedestal dish

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While the process is long, tedious, and hard on the body, it is worth it when Yeoh is left with the final piece—especially when she sees it being used in some of Malaysia’s most celebrated restaurants, encasing delicate dishes. “It is always so rewarding to see customers go to restaurants and notice my handmade pieces—I hope to continue doing what I love, improving my craft, and eventually one day open my own retail store,” she ends.

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Credits

Images: Belle Yeoh

Katelyn Tan

Dining and Travel Editor, Malaysia & Indonesia, Tatler Malaysia

About

Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.