When you think of Australia’s culinary exports to the world, Vegemite, Tim Tams and quintessential Australian barbecue commonly come to mind.
Less time-consuming than the ‘low and slow style’ barbecues in other parts of the world, Australian style involves sharing simple flavors over a few laughs, a few beers and a drizzle of tomato sauce. It often ends.
Perth-born chef Dave Pinto grew up on that classic Australian approach to cooking, which later became part of the inspiration for his award-winning modern barbecue restaurant. burnt end A hotel with an elevated twist in Singapore’s Dempsey Hill.
Burnt Ends has an open kitchen and new menu items are served daily.
Opened in 2013, awarded a Michelin star in 2018, and holding that honor every year since, Burnt Ends was ranked 24th on Asia’s 50 Best Restaurants in 2023, ranking it among the best restaurants in the world. It was ranked 63rd in restaurants.
What is your favorite memory from your gourmet trip?
One of the big moments was when I was backpacking through South America before moving to Singapore. It was going to be at a cevicheria in Lima created by a pretty famous guy named Javier Wong.
It was one of those experiences where you’re in this huge, obviously foreign city and you have to take two buses to get out there. It ended up being at his actual home and to this day remains the most phenomenal ceviche I’ve ever had.
Is there a standout restaurant or cuisine in Singapore that you always return to?
There are so many great spots here.I’ll always come back Shinhoisai Enjoy the amazing Chili & Black Pepper Crab, and a late night Zei Char seafood feast. ken en key Gekko Horfan noodles and earthenware pot liver are also popular. the best!
Imperial Treasure Super Peking Duck Paragon duck is some of the best duck you’ll find anywhere.
Imperial Treasure’s Peking duck must be ordered in advance.
Are any of your signature dishes inspired by your travels?
They are all inspired by my travels in some way. Being Australian as well, I feel like we’ve despised almost every cuisine in the world. So, having grown up with a freedom of cooking and flavoring without being bound by tradition, this idea and the idea of embracing different styles and styles has been firmly embedded in me. You can add ingredients to the dish.
Whether to take the classic beurre noisette or not [brown butter] Bordeaux miso, Japanese eggplant miso, Middle Eastern spice mixes, LA street tacos…all these dishes and memories really jump out at me and are always incorporated into my cooking.
Where have you traveled recently? What surprised you about that trip?
It’s been almost 10 years since I arrived in Margaret River, but I managed to get there for 10 days over Christmas and was just blown away by the amazing ingredients and amazing food from all the chefs who had moved to Margaret River. .
My thoughts are centered around hospitality, food, and wine. I was really surprised.
There’s more to Margaret River in Western Australia than surfing and wine.
Japan last year. The idea of a late-night izakaya. The rich flavors and variety of cooking methods in this calm, casual nightspot really resonated with me. It is very fun.
I would like to add that while people tend to go to big restaurants and famous stores, the best food is actually eaten in izakaya bars late at night, where you can experience all of this amazing food that people eat. Masu. I don’t know or think about it.
What is your favorite foodie city or country and why?
San Sebastian, Spain. I love the way they cook, the way they eat, the produce, the different ingredients, the different cooking styles, whether it’s pintxos. [small snacks] or Brasus [cooked over coal]…all right up my alley.
Then there’s also the amazing Chuleton, a great seafood restaurant [rib-eye steak] Home to the largest number of restaurants beautiful countryside of the world.
You can enjoy a panoramic view of the city of San Sebastian.
trespana
Sometimes the best experiences happen by chance. Can you think of anything?
I always try to travel with an open mind. If you think the path is going one way, but it’s actually going the other way, it’s okay to continue down that path and explore.
Going back to my backpacking trip in South America, there was a time when I had a preconceived notion that when I went to a local market, there would be X, Y, and Z. But once we actually got there, it was truly incredible. At the seafood market, fishermen are literally unloading their catch. We have all the produce from the Amazon.
We just bought a ton of food to take back to the hostel, but like most of us, we ended up having too much food and ended up having a BBQ for the whole hostel after we got on the bus and went to our destination. Ta. A simple food market.
What is your favorite dish to make that always reminds you of traveling?
pigeon. It reminds me of traveling. Because they don’t live here in Singapore. But in Europe, when you go to markets in places like France, the mobile butchers have amazing produce like pigeons, and that’s something that always fascinates me.
It reminds me of great BBQ and wine when I was in Europe.