Aussie chefs spice up Singapore
Tuesday 2 September 2014
From The Australian
SINGAPORE has, in the past five years, turned itself into an extraordinary dining mecca, and a number of Australians are playing significant roles.
At Marina Bay Sands, Australian chef David Thompson who is planning to open a restaurant.
Probably the best known Australian team in the city is that of the Tippling Club, led by chef Ryan Clift. A one-time head chef at Melbourne’s Vue De Monde, Clift has moved on to bigger and better things in Asia. Tippling Club ranked No 23 on the list of Asia’s 50 best restaurants this year.
Among the many Australians in Singapore’s restaurant scene, Perth-raised David Pynt is making his mark in a big way at Burnt Ends in the city’s Chinatown where the chef channels his Etxebarri experience in Spain with coals and smoke to great effect.
Another Australian making his mark in Singapore is Dallas Cuddy, former head chef and partner at Melbourne’s Verge, who runs Prime Society as executive chef but is looking for a second site with his employer to get back to the refined modern Japanese style he’s known for down under. “I’ve just re-signed for another two years. It’s working out well here,” says the chef.
John Lethlean visited Singapore as a guest of Singapore Tourism. Read the full story http://bit.ly/1tVbIuY.