Inside the Burnt Ends kitchen with Singapore chef Dave Pynt
Header images: Steak at Burnt Ends; Dave Pynt preparing fennel and burrata; king crab and garlic brown butter
If you’ve ever wondered how the top chefs create some of their most iconic dishes, take note. We’ve been granted exclusive access to three of the best kitchens in the world as part of our Show Us Your Flavor series in association with The Glenlivet.
Over the next two weeks, Dave Pynt from Burnt Ends, Dominique Crenn of Atelier Crenn and Ignacio Mattos of Estela will give us a glimpse inside their minds and the unique flavors in their dishes.
Laura worked as Deputy Editor for The World’s 50 Best Restaurants and The World’s 50 Best Bars from 2014 to 2019 and is now a Contributing Editor to 50 Best. She writes about food, travel and lifestyle for a variety of publications, including National Geographic Traveller, Condé Nast Traveller and Time Out. She has lived in Brazil, Argentina, Mexico and Ireland and is a qualified Portuguese and Spanish translator. Instagram: @LauraPriceEats