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.

First up, Chef Pynt from the Singapore barbecue restaurant Burnt Ends, No.14 in Asia’s 50 Best Restaurants and No.70 in The World’s 50 Best, tells us how the aromatic smokiness in his modern barbecue fare is a perfect match for The Glenlivet’s Nadurra Peated Whisky Cask Finish.

Watch the video:

Aussie chef Dave Pynt has been living abroad for 17 years, but what does he eat when he goes back home to Perth? Find out what's on his Australia hit list.