A good meal can provide comfort even in the most challenging of days. For those looking to uplift their spirits and satisfy their tastebuds, here's a round-up of the latest news from Singapore's restaurant community — from a sneak peek of the new Burnt Ends location at Dempsey Road, to MICHELIN Plate-awarded Yan Ting's new head chef.
1. Burnt Ends to Move to Dempsey Road by end-2021
One-MICHELIN-starred Burnt Ends, whose home has always been at 20 Teck Lim Road since it first opened in 2013, will be bidding farewell to its current location and moving to 7 Dempsey Road by the end of 2021. Australian chef/owner Dave Pynt, who is well-known in the local food scene for his modern approach to barbecue that dabbles with techniques founded on wood and fire, says that the move will happen in two phases: the Burnt Ends Bakery, currently housed in the Teck Lim building's upper floor, will be opening at its new Dempsey Road address by early November, whereas the restaurant's opening is slated to follow in December.
Currently, Burnt Ends comprises an open kitchen that boasts a custom 4-tonne dual cavity wood-burning oven designed by Pynt himself and four elevation grills, as well as a dining area with 18 counter seats, a bar area, a chef's table, and a private dining room. Designed by Emma Maxwell of Emma Maxwell Design, the interiors of the new Burnt Ends at Dempsey Road will feature an expanded dining area to accommodate more Burnt Ends patrons and new diners alike, while still providing a full view of the open kitchen.
During the height of the COVID-19 pandemic in Singapore, Burnt Ends adapted quickly to the situation by expanding their bakery's offerings and upgrading their pastry section into a proper on-site bakery that churned out doughnuts, focaccia, scones, cookies, and more. This expansion quickly proved to be a success, especially with more people choosing to dine indoors, and the Burnt Ends Bakery will now have its own dedicated area at the Dempsey Road address. Flanked by full-length windows that stream in natural light, the cabin-like interior will also provide the space for pastry-related research and development.
2. Experience Cantonese Cuisine Paired with Natural Wines at One-MICHELIN-Starred Summer Pavilion
From now until Nov. 14, 2021, one-MICHELIN-starred Summer Pavilion at The Ritz-Carlton Singapore invites its diners to experience different natural wines paired with Cantonese fare, from 12 p.m. to 2.30 p.m. on Fridays to Sundays. The five-course wine-paired menu is the first of its kind in Singapore, with four expressions of natural wines (sparkling, white, orange, and red) partnered with contemporary Cantonese dishes such as an assortment of dim sum, smoked chicken with Jasmine tea leaves, and a Hokkien-style fried rice with abalone.
3. One-MICHELIN-Starred Restaurant Thevar Collaborates with Luke's Lobster
Recognised by our MICHELIN inspectors for "[dishes] rooted in Indian traditions and crafted with European techniques that pack a ton of oomph, all the while maintaining a fine balance with mindful touches," recently awarded one-MICHELIN-starred Thevar has collaborated with the Singaporean arm of American seafood chain Luke's Lobster to create an exclusive Luke's x Thevar Curry Aioli Lobster Roll.
This limited-edition lobster roll, which will be available until the end of 2021 at all three Luke's Lobster outlets, combines chef Mano Thevar's modern approach to Indian cuisine with the traditional Maine-style lobster roll. This will be done through the addition of traditional Goan Xec Xec spices, roasted coconut chutney, and shellfish oil to the lobster before being wedged between buttered split-top buns and swiped with curry aioli. Toppings such as fried shallots, tomatoes, green chilli, coriander, and a brunoise of onions are added to the roll. Add a side of Curry Aioli Curly Fries to complete the Luke's x Thevar Curry Aioli Lobster Roll experience.
4. MICHELIN Plate Restaurant Yan Ting Welcomes a New Executive Chef
At The St. Regis Singapore, MICHELIN Plate-awarded restaurant Yan Ting welcomes new executive chef Chang Wing Kwong to helm the Cantonese restaurant's kitchen. Chang hails from Crystal Jade Golden Palace, which is also has a MICHELIN Plate distinction. In the new menu designed by Chang, Cantonese cuisine continues to shine, but with an emphasis on showcasing diversity and a refined twist. Highlights of Chang's menu at Yan Ting include an opulent Braised Bird’s Nest Broth with Peach Gum and signatures such as Stir-fried US Beef Tenderloin with Sliced Garlic, Baked Black and White Pepper Shrimps with Glass Vermicelli, and Braised Angel Hair Pasta with Crispy Sakura Shrimps.