Dave Pynt : the maestro that combines luxury ingredients with wood-fire cooking
- Owner Chef at Burnt Ends
- 1* Michelin inSsingapore
- #14 at Asia’s 50 Best 2020
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Chef Dave Pynt
Dave Pynt is the chef-patron of Burnt Ends, a modern Australian barbecue restaurant in Singapore’s Chinatown neighbourhood currently ranked #59 on the San Pellegrino World’s 50 Best Restaurants List 2019 and #14 on the San Pellegrino Asia’s 50 Best Restaurants List 2020. Pynt is also the recipient of the Asia’s 50 Best Restaurants chef’s choice award, a peer-voted accolated voted by all the chefs on the influential list.
Born in Perth, Western Australia, Pynt studied commercial cooking at the TAFE West Coast Institute of Training before travelling overseas to cook alongside and learn from some of the world’s best cooks. His career includes time with culinary heavyweights such as Rene Redzepi (Noma, Denmark), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajante and The Loft Project, London), Tetsuya Wakuda (Tetsuya’s, Sydney; Waku Ghin, Singapore) and Fergus Henderson (St John and St John Bread and Wine, London).
Since welcoming its first guests in May 2013, the restaurant has established itself as an integral part of Singapore’s new food order and the country’s historic Chinatown neighbourhood. Collaboration remains one of Pynt’s key tenets and he has been involved in major food events and festivals around the world including Gastronomika (San Sebastian, Spain) the Melbourne Food and Wine Festival (Melbourne, Australia), Taste of Hong Kong (Hong Kong), Tasting Australia (Adelaide, Australia), Meatopia (London, England), Postrivoro (Italy), Wonderfruit Music Festival (Chon Buri, Thailand) and E5 Bakery Music and Food Festival (London, England).
Burnt Ends Singapore
Burnt Ends Sg opened its doors on the 3rd of May 2012, situated on Teck Lim Road, Chinatown, an area that has grown so much over the last few years with neighbours such as Potato Head, The Library, Esquina and many more. This 25 seat restaurant has not let size matter and has become a favourite haunt for industry chefs in and out of Singapore.
Burnt Ends is a modern barbeque restaurant where the food is grilled over wood embers or cooked in the 800°C wood fired ovens. The ovens are four tonne, custom built, dual cavity, wood burning machines that reach temperatures of up to 950C in the middle of a busy service. Next to the oven, there are 3 elevation grills that allow complete control of the cooking. Burnt Ends offers casual dining with seating at the countertop, looking directly into the open kitchen to make it a unique barbeque experience.
The idea of Burnt Ends was first thought of over a couple of beers in Broadway Market, London. Dave designed and hand built his ovens at the Climpson and Son’s Arch, where he ran a pop up for five months over the summer of 2011.
From that success it was brought to Singapore by some finger on the pulse backers, Unlisted Collections, and after nearly two years Burnt Ends SG is growing from strength to strength and reached No.30 in the San Pellegrino Asia’s 50 Best 2015.
95% of the food is either grilled or cooked in the ovens, the menu changes daily but there will always be the usual suspects on there, such as the perfectly timed smoked quail eggs, the Burntends’ Sanger with the Pickle Back, Leeks with brown butter and hazelnuts (which were made famous by appearing on the TV show with Raymond Blanc) hand dived scallop’s from Norway or Japan with XO sauce and not forgetting the insanely tasty and juicy whole suckling pig and cider. These are just a tiny fraction of what the menu has to offer.
With a strong kitchen and a bold menu, we wouldn’t want to disappoint at the bar. We have an all Australian, personally selected wine list, barrel aged bourbons, fermented cocktails, and a good selection of craft beers from around the world. We also have soft drinks and teas. Our in house sommelier is on hand to help guide you through the beverage menu.