It started with Burnt Ends, which opened in 2013 and quickly became one of the hottest tables around. From that success, sprung an entire stable of barbecue-focused restaurants under the Burnt Ends Hospitality Group: Meatsmith Telok Ayer, Meatsmith Little India, the now-defunct Meatsmith hawker stall, Burnt Ends Bakery and an online delivery arm, Burnt Ends Bakery. Now, chef-owner Dave Pynt is opening a Meatsmith in Doha, Qatar.
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CRAFTING A NEW CHAPTER
THE STORY OF HOW FIVE INDIVIDUALS CAME TOGETHER TO CREATE A TRIO OF METIERS D’ART TIMEPIECES.
The Nose Knows
What scents do sommeliers use when they’re not on the job?
With electric vehicles making the news, is the Audi e-tron SportBack 50 truly a headlining act? Our writer takes it on a road trip around Singapore to find out. The kicker: on one charge.
Unbound by Imagination
Christine Nagel, head perfumer at Hermes, on developing her latest men’s fragrance and why it isn’t just for men.
Lorin Winata gave up the venture capital world to create Melati, Asia’s first non-alcoholic aperitif crafted from Indonesian wellness tonics.
Veganism in Vogue
Vikas Garg of abillion is translating personal values into sustainable ventures with economic impact.
While documenting the bond between these fathers and their children over a series of frivolous questions with deeper meaning, we had their offspring dress them up. Watch their videos online.
A Whole New World
New Latitude vineyard and winery GranMonte is making vino from 100 per cent Thai-grown grapes – and it’s winning awards.
One Man And The Sea
To create its oldest expression yet, Talisker sends British adventurer James Aiken on a solo expedition across the Atlantic. His mission? Season the whisky staves on board with the essence of adventure.
The Underdog Mentality
At a glance, Terence Zou looks like an ordinary man. But the founder and CEO of Ryde Technologies has had an extraordinary journey. Strap in for a ride.