Miche­lin-starred chef turns hawker

The New Paper - - LIFESTYLE -

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.

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