Michelin-starred chef turns hawker
Burnt Ends’ chef opens barbecue stall at Makansutra Gluttons Bay
rice and pickled cucumber ($10) is captivating.
Two chunky pork ribs are marinated in char siew sauce, fired up over the wood oven then smothered with even more sauce before it sits over the rice.
Meaty, robust, roasty and soft yet firm to the bite, it is very hard to dislike.
David also created the grilled chicken chop with salted egg yolk sauce ($9).
It can be dry and smokey on some occasions, but when it hits the mark, it is roasty with some burnt ends and juicy inside.
The salted egg yolk sauce, punctuated with fried curry leaves, was a pleasure over the boneless chicken, which came with garlic rice and salad.
The piece de resistance is the smoked suckling pig with glutinous rice and XO sauce ($16).
While it is not exactly food court-priced for a meat-overrice dish, David insists on using Spanish piglets. When the skin comes thin, light and crisp ala lechon, the price suddenly does not matter.
But there were some occasions when it was not entirely a grilled pleasure. The crackling was leathery and tough, but at other times, it was a symphony in the mouth, with soft glutinous rice, crispy shards of shallots, meaty pork and thin crispy skin.
The team will need just a little while to settle the oven in before they rock this consistently.
There are also two great addictive snacks on offer – the kind you will find hard to stop eating even when you are not hungry.
“I hate truffle oil,” declared David, who then came up with his salt, pepper and five-spice fries ($4) with sambal mayonnaise, and a must-try is his crispy pulled pork wonton ($5).
I am honoured to have dynamic kitchen wizards in our Makansutra Gluttons Bay family, as it changes the food narrative of Singapore.
Welcome on board, David.
Makansutra Gluttons Bay
#01-15 Esplanade, 8 Raffles Avenue Opens 5pm to 2.30am daily
(Clockwise from left) Char siew ribs with garlic rice, chicken chop with salted egg yolk and smoked suckling pig with glutinous rice.