A growing and recent spate of homegrown talents and companies who have made a name for themselves in Singapore are now going global.
This month sees yet another illustrious chef based in Singapore leaving their mark outside of our island—and incidentally on yet another island. The opening of Waldorf Astoria Maldives Ithaafushi sees chef Dave Pynt, the culinary mastermind behind Burnt Ends restaurant (one-Michelin-starred and number 10 on the Asia’s 50 Best Restaurants List 2019 launching an exclusive barbecue grill restaurant, The Ledge by Dave Pynt, at the stunning property.
Royer and Pynt are hardly the first Singapore-based chefs or representatives of Singaporean restaurants expanding their reach with overseas ventures. But they represent a growing and recent spate of homegrown talents and companies who have made a name for themselves in Singapore, and are now going global, taking theirs and brand Singapore international.
SINGAPORE AS A CULINARY HEAVYWEIGHT
In the current global landscape, Singapore is seen by many as a hub for culinary innovation and activity, no doubt thanks to its location at the crossroads of Southeast Asia and its unique cultural dynamics. As Pynt notes, “Singapore’s culinary world has got a very unique identity both at the street food level and the top end. It’s worked really hard to create an environment where both can thrive, you don’t really see that anywhere else in the world let alone the region.”
This story is from the July - August 2019 edition of WINE&DINE.
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This story is from the July - August 2019 edition of WINE&DINE.
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