The new, the first ever, the hotly anticipated Burnt Ends book is about to land. The Singapore barbecue restaurant with a Michelin star by Australian chef Dave Pynt has put out a tome that includes not just a memoir of the restaurant, grilling techniques including how their ovens work, and beautiful photos, but also a whopping 70 recipes. So, I could just take those recipes and open another Burnt Ends in some far-flung corner of the globe? “Be my guest,” Pynt chuckled.
He rests secure in the knowledge, of course, that it’s not that simple – the stars must align; the fengshui must be right (and the equipment, as far as educated guesses go, costly). How Burnt Ends came to be in the first place, starting with a fortuitous call from Singaporean restaurateur Loh Lik Peng while Pynt was holidaying in Peru, is an example of “right place, right time”. This and other stories are recounted in the book.
Only hardcore fans of the restaurant will know that Burnt Ends started out as a 2012 pop-up in London called Burnt Enz, using ovens Pynt built with his own two hands. Meanwhile, hardcore fans of barbecue will lap up the detailed descriptions of how the restaurant’s hot and cold ovens work. The rest of us will be eagerly looking up the one recipe that’s been Burnt Ends’ most-requested.
“I think the favourite part of the book will be the beef marmalade recipe, because we get asked for that so much,” Pynt said. There has been more than a little media interest in the bo.