A CHANCE DINNER LEADS TO AN HISTORIC, MOUTH-WATERING LUNCH!
Being in the right place at the right time has never been more pronounced for me than it was recently here in Singapore.
My husband, Patrick, and I are self-proclaimed foodies and passionate wine connoisseurs. We sure do love a list!
Be it from The World’s Best 50 Restaurants or The World’s 50 Best Bars (or the 50 Best Asia versions now we live here) to Langton’s Classification of Australian Wine, Gourmet Traveller Wine’s Best Cellar Doors, or Best Wine Lists or even Wine Spectator Top 100 Wines and Decanter Magazine’s World Wine Awards. The list of lists themselves actually goes on and on!
So it’s a lazy Sunday afternoon in April, digitally thumbing through some of our favourite lists and we discover Burnt Ends here in Singapore. It’s number 10 on Asia’s 50 Best Restaurants and number 53 on The World’s Best 100 for 2017!
Patrick says “I’ll just take a quick look to see if we can get a booking next week”…But after tapping away on the laptop for a bit, he mumbles “Ok, what about the week after?” followed by “Oh really. Ok what about mid May?” After even more keyboard dancing, he suddenly announces, “Ok done. I’ve booked us in on Tuesday 11 July!”
“That’s 3 months away”, I exclaim. To which he replies “Well I just took the first available date I could get, so put it in your diary!” Done and done!
Fast-forward to 11 July.
Burnt Ends is located in a cool little shophouse enclave not far from Singapore’s Chinatown. It is described as “a modern Australian barbeque offering casual dining with seating at a countertop table looking directly into the open kitchen.”
But this is so much more than the Australian barbeque restaurant you might imagine! It didn’t get on The World’s and Asia’s Best restaurant lists for “just” that…
Head Chef and OwnerDave Pynt (and recent winner of Chef’s Choice Award 2017 at Asia’s 50 Best Restaurant Awards), loves barbequing and has a well renowned Argentinean Asador Chef as his mentor (Asador is the Spanish word for grill master). Dave believes in great ingredients and honest cooking to get the best out of his custom built four tonne, dual cavity apple and almond wood ovens, complete with three elevation grills.
Our Burnt Ends dinner was fantastic. From being warmly welcomed at the door, watching the kitchen team produce dishes of distinction in a professional and calm way, and having plenty of discussion throughout with Dave, and Dylan, Burnt End’s Assistant Beverage Director, we had a fabulous dining experience. We chose to have the “Just Feed Me” concept. Dave came over and asked us how hungry we were, and if we had any food allergies or vagaries that he needed to be aware of, to which we said no.
We have eaten and drunk our way around the world at some pretty amazing restaurants but it was extraordinary the way the team at Burnt Ends made us feel. We just loved it. The quality of food, wine and service was exceptional and we were treated like rock stars! It was refreshing that Burnt Ends relishes your custom from the moment you walk in the door. Whether you are an actual rock star or not, everyone gets the same passionate and personal treatment.
So in amongst our conversations with Dave and Dylan (who now know about Women Of Wine and my Sommelier experience), they casually mentioned they were hosting a Penfolds Grange tasting the following Friday. “You should come along!” was the cry!
The “You had me at hello” moment was when they also mentioned that Peter Gago, Chief Winemaker of Penfolds, was coming up to Singapore to present the wines at the lunches being held over two days. It was an opportunity way too good to pass up.
It was to celebrate drinking a collection of Penfolds Grange Magnums from the first ever produced in 1979 to the yet-to-be-released 2011!
Talk about being in the right place at the right time!
Which…next blog, I will…