The modern Australian barbecue restaurant is famous for its open-concept kitchen with custom-made grills and oven fired by coal, apple or almond wood. These “four tonne, dual cavity ovens and three elevation grills” heat up to over 1,700 degrees. It is said to be modeled after one that Pynt hand-built for an extended pop-up barbecue event in London. Since welcoming its first guests in May 2013, the restaurant has established itself as an integral part of Singapore’s new food order and the country’s historic Chinatown neighbourhood.
Chef: David Pynt