Burnt Ends Singapore, One of Asia's 50 Best Restaurants

People close to me know that when I am travelling, I really do my research and keep an eye out for the best restaurants and food in the destination I go to. So when an opportunity to go to Singapore came, I did not leave without trying one of the best in town -- Burnt Ends.

Recently ranked No. 12 on Asia's 50 Best Restaurants 2018 (climbing up from its No. 14 rank in 2017), Burnt Ends by Dave Pynt, who also won the Chefs' Choice Award in 2017, the ultimate accolade voted for by his peers, is definitely a must visit when in Singapore -- that is, if you are well prepared, or if you are lucky enough to score a reservation.

TIP: If you are trying to score a reservation, try to reserve two months or three months in advance (that's as far out as they accept reservations). But if you do not have that luxury of time, try heading there before everyone else does or just after the reserved seatings at 12:00nn and 12:30pm for lunch, or 06:00pm and 06:30pm for dinner, line up, and you might just get lucky at the bar seats. Look for Sheena, who was so helpful to us in my case.

The menu varies day to day, depending on the fresh produce and meats they get. They have their staples and best-sellers, like the Burnt Ends' Sangar, but you can also choose the "Chef's Select," where the chef asks your dietary requirements, special requests, how hungry you are, and creates a 5-8 course menu tasting just for you, which costs around SGD150++ to SGD250++ (Php6,000++ to Php10,000++)

For starters, we ordered the Jamaican Chicken and Lime (SGD 10 or Php 400) and the Eggplant and Miso (SGD 12 or Php 480). The chicken was packed with flavors, while the eggplant was crunchy on the outside because of the breading but smooth and tasted perfectly with its natural flavors and umami, and the miso paste. 

The Burnt Ends' Sanger (SGD 20 or Php 800) is one of the must-tries. It is made of pulled pork shoulder, cole slaw, chipotle aoile, and brioche buns. The dish is just a meat lover's perfect pulled pork heaven, which can be shared by two, or eaten alone (depending on your hunger lever). But I suggest you save some space for the main star - the steak.

The star of the night was, of course, the steak. We got the Blackmore's Cube Roll (SGD 60 per 100g), with the standard cut of our order to be around 250g. The steak was medium rare, tender, and very tasty. It was definitely worth it! Hands down one of the best dinners I have ever had in a long time. 

My cousin, Christine, and I, definitely had a wonderful first time at Burnt Ends. Our seats could have been better, if only we were able to reserve. Unfortunately, there were no seats available when we tried reserving at least a month in advance. Speaking of advance, advancing 2 notches above from last year's spot at the Asia's Best Restaurants was definitely well deserved. Overall, the fast-paced feel of the restaurant was overshadowed by the great quality of food, the hospitality of the people, and the accessible location of the restaurant. 

Of course, another obligatory shot with Chef Dave Pynt, who was so warm and friendly. 

Burnt Ends 
20 Teck Lim Road, Singapore 088391
+65 6224 3933
http://www.burntends.com.sg/

Singapore: Polish Masterchef Artur Moroz cooks a 5-course dinner for the World Gourmet Summit

Polish Masterchef Artur Moroz, hosted by Chef Dinesh Nagalingam of Wooloomooloo Steakhouse Singapore at the Swissôtel The Stamford, prepared us a 5-course dinner, which highlighted and introduced Polish cuisine to its audience, in line with this year's World Gourmet Summit.

The World Gourmet Summit, one of Asia's most highly anticipated food and wine festival, returned for its 22nd year, taking diners on an "exciting gastronomic expeditions" from April 2 to 29, 2018.

This year, with the theme "The Discovery WGS," diners are taken off the beaten track to experience some of the world’s exciting, lesser-known cuisines, presented by a stellar line up of culinary stars – young, up and coming, and established – representing countries from all over Asia, Eastern and Central Europe, and America.

True to the theme, it is my first time to be trying Polish cuisine, which I admitted to the chef. I asked him what characterizes Polish cuisine, and how it differs from other cuisines, specifically Asian. He described it to be a mix of carefully picking out the best ingredients and produce, with emphasis on quality, and highlighting its flavors, without adding too much spices and seasonings.

We were greeted then seated by Wooloomooloo's very hospitable staff, who introduced us to our menu, a 5-course dinner, which included two appetizers, pasta, main course and dessert. And so that night's culinary journey began.

He started us off with an amuse-bouche that felt like a garden on a plate. This canapé also gave out an idea of how the entire meal will sort-of look like, interesting and beautiful, you almost do not want to destroy each course by eating them.

It was immediately followed by the cold appetizer, Carpaccio with Smoked Geese, which almost fooled me as it looked and tasted like beef. Each of the ingredients were fresh and delicious.

The cold appetizer was then followed by a warm appetizer, Polish Barley Soup, which gave off a very familiar taste of home -- yes, you have guessed it right -- it looks and tastes similar to the Philippines' arroz-caldo (Chicken Rice Porridge). It is an old polish soup, made with goose. The notable difference is that it is lighter and barley was used instead of rice.

For our pasta, Chef Moroz prepared a dish with Polish Gnocchi, also known as polish dumpling, as the star. The Gnocchi, which is made of potatoes, is cooked with mushrooms, vegetables and poultry.

For the star of the evening, our main dish, he prepared us one of Poland's staple dishes - Goose, which is made with apple mouse and raspberry sauce. I have not tasted goose this rich, flavorful and tender ever in my life. The raspberry gratin and pink mash potatoes both were a delightful treat to the eyes and to the palate with the goose. 

He ended the meal with an interesting meringue, accentuated with a layer of cappuccino cream, and strawberry sauce. This was indeed a sweet-sour end to a perfect first polish full-course meal I have ever had in my life. 

An obligatory shot with Polish Masterchef Artur Moroz after the filling 5-course Polish dinner, served only on this special occasion. Thank you chef! 

The staff of Wooloomooloo told me that Chef Moroz flew in all the goose he used for this meal. He sourced out other local produce to complement the quality poultry he brought. 

When I asked him as to why Polish goose is very good, he said, "Goose has been a part of Poland's history. The quality is very good, as we export to Germany, and most of Europe. That must mean something, right?"

I also found out that he has never been to the Philippines, and would be eager to go should there be an opportunity that presents. 

Wooloomooloo Steakhouse, one of the top steakhouses in Singapore, located in the heart of Singapore’s iconic Raffles City, hosted Polish Masterchef Artur Moroz last April 17 to 20, 2018.

Chef Artur Moroz promoted Polish cuisine throughout his career. He has been running the TV show Polski Grill, broadcasted on Polish National Television Channel 1, since 2017. Since 2004 he has been running his own restaurant BULAJ in Sopot. In 2015 he opened another restaurant, KOWALL in Gdansk and in April 2016 he opened the Wine Bar Tapas PIKADO at a brand new concert & entertainment hall CKK JORDANKI in Torun.

Despite a very unexpected and last minute invitation, being such a big foodie that I am, I said yes when my friend Paolo Avis asked me if I wanted to attend a Masterchef dinner. This Masterchef dinner was made possible by DestinAsian magazine.

Wooloomooloo Steakhouse
2 Stamford Rd, Level 3,
Swissotel The Stamford
Singapore 178882
https://woo-steakhouse.com
wooloo-mooloo.com

Starbucks holds its 1st Philippine Barista Championship

Rafael Miguel Bautista from Starbucks Venice Grand Canal won the grand prize and the bragging rights of being the 2017 Starbucks Coffee Ambassador in the 1st Philippine Barista Championship. Miguel, together with 1st runner-up Ces Martin Ranillo from Starbucks Philcom as his assistant, will represent the Philippines in the Starbucks Regional Barista Championship to be held in Taiwan on March 27, 2017.

To celebrate and recognise the artistry and craftsmanship of its baristas, Starbucks Philippines recently help its first ever Philippine Barista Championship at the Colegio de San Agustin Auditorium in Makati.

Six Starbucks Global Coffee Masters showcased their passion for coffee while engaging the audience in an approachable and inspiring way during the championship round. Emanuel Bagan, Rafael Bautista, Camille Cuyugan, Carmina Fernandez, Ana Mendoza and cues Ranillo celebrated coffee artistry and stood out among 300 Global Coffee Masters after a series of elimination rounds.

During the competition, each of them were given 20 minutes to present their knowledge on coffee through 3 tasks: Pour Over Cone coffee tasting; demonstrating Rosetta and freestyle latte art; and a chance to showcase their creativity as they prepare their signature beverage.

"Our partners understand that brewing coffee is both an art and a science which involves hard work and dedication. We are proud that they are doing their best not only to perfectly handcraft beverages but also to consistently deliver the Starbucks Experience to each and every customer in our stores," said Angela Cole, operations director for Starbucks Philippines.

 

All photos taken with a Smart iPhone 7 Plus. :)

Filipino culinary talent takes center stage at Madrid Fusión Manila

Ten Filipino chefs are set to display their cooking prowess in this year’s most anticipated gastronomic event -- Madrid Fusión Manila. Organized annually in Madrid, Spain since 2003, the locally dubbed Madrid Fusión Manila is the first in Asia and the biggest culinary gathering yet in the Philippines. It will be held on April 24 to 26 at the SMX Convention Center, Mall of Asia, Pasay City.

Modern cuisine will be on center stage as a formidable lineup of the country’s most respected and established chefs present the best the Philippines has to contribute to modern-day gastronomy. These culinary giants are: Fernando Aracama of Aracama; Margarita Forés of Grace Park; J Gamboa of Cirkulo; José Luis Gonzalez of Gallery Vask; Pepe Lopez of Rambla; Rob Pengson of The Goose Station; Bruce Ricketts of Mecha Uma; Myrna Segismundo of Restaurant 9501; Claude Tayag of Bale Dutung; and Juan Carlos de Terry of Terry’s.

Known for their unprecedented culinary experience from different parts of the world, these chefs will fuse with the culinary talents of Michelin-starred Spanish chefs Andoni Luis Aduriz of Mugaritz; Elena Arzak of Arzak; Quique Dacosta of Quique Dacosta Restaurante; Ramón Freixa of Ramón Freixa Madrid; Francis Paniego of Echaurren; Paco Roncero of La Terraza del Casino; Mario Sandoval of Coque; and Paco Torreblanca of Torreblanca Bombonerías and Asian culinary giants, chefs André Chiang and Alvin Leung.

"Madrid Fusión Manila will feature on-the-ground conferences, meetings, and exchanges on very specific culinary issues and opportunities -- new inventions, new approaches -- these will in fact revolutionize people’s outlook on culinary arts in the Philippines," Department ofTourism (DOT) Secretary Ramon Jimenez Jr. said.

Congress delegates will also experience the best culinary offerings of the Philippines through regional lunches that will feature the varied and exciting flavors of the country’s three main islands--Luzon, Visayas, and Mindanao.

Tracing back over 300 years of cultural ties, gourmands and gastronomes from all around the world will witness a convergence of Spanish and Filipino gastronomic contributions through three exciting events: the International Gastronomy Congress where featured Spanish and Filipino chefs will discuss and demonstrate the latest trends and techniques that will transform the future of food;  Trade Exhibition showcasing Spanish and Filipino premium products such as Spanish wines, cheeses, sausages, hams, beers, and sweets, as well as Philippine rice, cacao, coffee, mango, coconut, liqueurs, chocolates, cheeses, nuts and artisanal salts, and various world-class kitchen equipment; and a Flavors of the Philippines Festival, that will run the entire month of April, bringing together different malls, restaurants, bars, hotels, food trucks, exhibition halls to celebrate Philippine gastronomy through simultaneous food-related events in Manila and other parts of the country.

For information on the chefs, the activities and registration, please visit http://madridfusionmanila.com.

About Madrid Fusión Manila:

In April 2015, as part of the “Visit the Philippines Year 2015” festivities, the eyes of the entire world will focus on Manila with the staging of Madrid Fusión Manila. This global event is envisioned to showcase an encounter between Spanish and Filipino chefs to celebrate over 300 years of shared history.

Highlighting the Philippines as a culinary center of excellence in Asia, Madrid Fusión Manila presents a unique opportunity for chefs, food aficionados, and food-and beverage company professionals to come together, learn new things and share their talent, expertise, as well as products to the market.