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 is responsible for all content across The World’s 50 Best Restaurants and The World's 50 Best Bars, including video, websites, live event coverage and the #50BestTalks thought-leadership series. After working for many years as a financial journalist, Laura joined the 50 Best team in 2014 with a view to combining her three main passions: food, travel and writing. Laura has a soft spot for Latin America and has lived in Brazil, Argentina, Mexico and Ireland. She is fluent in Spanish and Portuguese and is also a qualified translator.