THE ART OF THE SNACK | BURNT ENDS

For this month's The Art of the Snack, we travel to Singapore to Burnt Ends that's full of flavor and has a menu that really showcases BBQ by taking it to the next level. We sat down with Owner/Chef David Pynt to find out more about his culinary journey, what led to the creation of his restaurant, what we can expect when we come in for a great meal , and what is involved in the Burnt Ends universe!

ATHLEISURE MAG: Chef David Pynt, prior to Burnt Ends, can you tell me about your culinary journey, where you trained and kitchens you worked in?

CHEF DAVID PYNT: I grew up in Perth, near Floreat, City Beach, and Scarborough. I studied cooking at TAFE West Coast Institute of Training and worked under Hadleigh Troy at Amusé. But I still craved more, so I moved to Sydney to learn all about cooking and restaurants and hone my skills. Luckily, I got a job as Chef de Partie under Tetsuya Wakuda. That same year, Tetsuya’s was awarded Best Restaurant in Australia and ranked #4 on the list of S. Pellegrino’s World’s 50 Best Restaurants.

Like a kid with sweets, I got a taste and wanted more. So, in 2010, I took a stagiaire at noma, which was the world’s best restaurant at the time. I learnt a lot there and continued on learning when I moved on to Spain.

Growing up, my family had many dinners, gathering around the wood-fired BBQ. My nostalgia and intrigue were piqued when I went to work at Asador Etxebarri with Chef Victor Arguinzoniz, and the penny finally dropped. I loved his kitchens. The custom grills, open fires, and preparation were inspiring.

After my time at Asador Etxebarri, I moved to London, where I learned of the incredible work going on at St John from Chef Fergus Henderson. London was a whirlwind of meeting other chefs, developing my skills and cooking style, and working out what I wanted to do through a few pop-ups.

AM: What led you to want to launch and open Burnt Ends?

CHEF DP: One of the pop-ups I've done was Burnt Enz, where it all really got started. I designed my 4 tonne dual cavity wood burning ovens and elevation grills. It was so much fun; we got DJs in, other Chefs came and collaborated with me. It was a blast, the opportunity came to open Burnt Ends permanently in Singapore, so we moved in 2013 and opened Burnt Ends.

AM: For those that have yet to dine at Burnt Ends, can you tell us about the ambiance and the decor?

CHEF DP: We wanted the restaurant to have a feeling of light airiness that gives way to dark smouldering, where culinary creativity burns at a different intensity. The cavernous room offers ample seating on extra-wide, teak-framed dining chairs, each clad in supple vegetable-dyed leather. A generous Indonesian Suar wood counter runs the length of the open kitchen, the latter anchored by our 4 tonne dual cavity, wood burning ovens. Adjoining the main dining room, through an entrance resembling the appearance of a kitchen-fridge door, is a separate space for wine aficionados, The Wine Cellar is an awe-inspiring showcase of over 2,000 bottles imported from different regions of Australia. From a tasting station positioned within the room, guests can sample a selection of over 500 labels, representing a wide portfolio of artisan Australian wineries, alongside a curated selection of port, champagne, beer and sake all to enjoy in-house or take home. In addition, the experienced sommeliers and beverage team use this unique space to conduct an array of stand-alone activations from Cellar Sessions to corporate and trade wine events.

AM: What are the flavors and spices that we can expect when we come in?

CHEF DP: We have taken inspiration from all over the world, flavours, produce and different combinations, cooked over wood and reimagined through the Burnt Ends Lens.

AM: How is the menu broken out?

CHEF DP: We start with snacks, move on to some sharing dishes, then larger seafood, then main meats and finally desserts

AM: What are 3 appetizers that you suggest that we should try when coming in with friends?

CHEF DP: Smoked Quail Egg and Caviar, the Grissini and Taramasalata and the Beef Marmalade.

AM: What are 3 main dishes that we should have an eye on when we come in to Burnt Ends?

CHEF DP: The King Crab and garlic Brown Butter, Terry Turbot and the 45 Day Dry Aged Blackores OP Rib.

AM: We love ending our meal with a great dessert. What is the one we should try?

CHEF DP: At the moment we are loving the Rum Baba and Roasted Pineapple.

AM: What are 3 cocktails that you suggest that we should try?

CHEF DP: Definately try the Massaman Curry, the Screaming Tomato and the Barrel Aged Sloe Gin Negroni.

AM: Tell us about Burnt Bakery!

CHEF DP: The Burnt Ends Bakery is a bolt on from our Restaurant. We built a woodfired bread oven to bake our sourdough and other items. We also sell our berry tart, lots of doughnuts and coffee that we roast ourselves.

AM: Tell us about Burnt Cellars.

CHEF DP: Burnt Ends Cellars is our platform to import hard to get wines from Australia to Singapore. We primarily use it for the restaurant, but we have opened it up online to give our guests access to these great wines to drink at home!

AM: How did your cookbook, Burnt Ends come about and what can we look forward to when purchasing this book?

CHEF DP: After 10 years at Burnt Ends, we often got asked about our story and how we ended up in Singapore. We also got asked a lot for different recipes and techniques for the dishes we do at the restaurant so people could recreate them at home. You can find everything from a graphic bio from Ryan Inzana outlining our story. Incredible Images from PA Jorgansen capture life at Burnt Ends and also the 70 recipes are included. It has all been put together by Lotta Jorgansen to tell the tale of Burnt Ends, sharing our stories, techniques and recipes!

IG @burntends.sg

PHOTO CREDITS | Per-Anders Jörgensen/BurntEnds

Read the MAR ISSUE #111 of Athleisure Mag and see THE ART OF THE SNACK | Burnt Ends in mag.

THE ART OF THE SNACK | JIWA SINGAPURA

In this month's issue, we make our way to Tysons Galleria, an upscale DC premier shopping and dining experience - to enjoy Singaporean cuisine by MICHELIN-starred Chef/Partner, Pepe Moncayo! We wanted to find our more about his second venture, Jiwa Singapura which opened this Spring, his background, and his first venture Cranes in DC. He lets us know where his passion for Singapore comes from and he gives us the scoop on what we should try when we swing by for our next meal!

ATHLEISURE MAG: Can you tell us about your culinary background, where you trained, and the kitchens you worked in prior to Jiwa Singapura?

CHEF PEPE MONCAYO: Same as asking your age, at the point I am on my career to go back 27 years on time can be somehow painful :)))

Long history short, in 2010 I was sent to Singapore by my mentor after working my way up on some of the best restaurants in Barcelona. I ended up opening my own restaurants and forming a family with a Singaporean over the the spam of 10 years.

AM: How would you define your cooking style?

CHEF PM: I always seek for balance of flavors with a gravitation for acidity, bringing up the best I can with what the pantry of the region provides.

AM: Before we delve into Jiwa Singapura, you are also the Chef/Partner of MICHELIN-starred Cranes can you tell us a bit about this restaurant from the cuisine and the ambiance?

CHEF PM: The cuisine of Cranes showcases my origins in Spain and my crush for Japan. I started this concept in 2012 in Singapore, and kept evolving it in DC since 2020. The ambiance and intent is to create a fine dining restaurant that is accessible and not for special occasions only. We might be the only Michelin awarded that opens for lunch, offering a $48 menu, a la carte, happy hour….

AM: What does it mean to you to have this distinction of a MICHELIN star?

CHEF PM: Dream come true

AM: Earlier this year, you opened Jiwa Singapura, what can you tell us about Singapore cuisine in terms of flavors, ingredients, and spices that are associated with it?

CHEF PM: Singapore is little island that throughout the centuries has been invaded by many neighboring and distant countries / civilization alike. Chinese, Indian, Dutch, British, Japanese...and the list goes on.

Its culinary is a reflection of these civilizations the crossroad and cultural mix. Singaporean cuisine is unique in essence by being influenced by the many.

AM: What does Jiwa Singapura mean?

CHEF PM: The Soul of Singapore

AM: What inspired you to open this restaurant as I know you spent a decade in Singapore.

CHEF PM: Let’s put it this way - although I carry a Spanish passport my second nationality is Singaporean, by heart.

AM: Why are you so passionate about Singaporean cuisine and culture?

CHEF PM: My love for Singapore is its cuisine in particular. We ate Singaporean cuisine at home since I met my wife, Aishah. It genuinely became a part of my most intimate life and I wanted to share it.

AM: For those who are coming in to dine at this restaurant, what is the ambiance of the space, and can you tell us about the design aesthetic and the terrace which seems amazing?

CHEF PM: In your question lies the answer. Open kitchen, incredible high ceilings, breathtaking design and on top of that a patio equipped with an operable pergola that allows you to be outdoors even in the rain.

AM: In terms of the menu, there is an a la carte menu of small and large plates. What are 3 dishes from your small plates menu and 3 dishes from your large plates menu that you would suggest for those coming in to dine with friends and family?

CHEF PM: I don't like to pick among them….

But, you shouldn’t miss:

- Salted Egg Shrimps

- Chicken Satay

- Kampung Rice

- Carrot Cake

- Cendol

- Laksa

AM: Is there a Happy Hour menu and if so, what are 3 dishes we can enjoy along with a cocktail pairing?

CHEF PM: We call it the Satay Hour. We offer very good value beverages, and each comes with a complimentary satay (skewer) we have 8 different types!

AM: What is Nasi Padang which is on the Set Lunch menu?

CHEF PM: The idea of Nasi Padang is to Build Your Own Singaporean style. You’ll go to the food stall and pick items out of an array of 25 displayed to go along with white rice. You’ll pay according to what you pick. Our version is we build it for you, 7 items that keep evolving.

AM: Tell me about the 8-course tasting menu.

CHEF PM: Tasting menu is the offer in where we allow ourselves to go more off-road, introducing flavors, techniques, and ingredients not common to Singapore.

Our menu items are meant to be shared, the tasting menu is to be enjoyed individually and it’s our most fine dining approach.

AM: Dessert is always a great way to end the meal. What are 3 you suggest that we can share?

CHEF PM: ALL OF THEM!!!

AM: We always enjoy a great cocktail. What are 3 that we should try when coming in with friends?

CHEF PM: Definitely our bestsellers; Chili Padi Margarita, Singapore Girl, and Hills of Bukit.

AM: Are there any upcoming events that will take place at Jiwa Singapura that we should keep on our calendar?

CHEF PM: Singapore’s National Day, 8/9, we are going to have a blast!

AM: With National Singapore Day coming up on Aug 9th, will there be a special menu or events taking place here?

CHEF PM: Absolutely, we are going to do a buffet style; all inclusive food and beverages.

IG @jiwasingapura

PHOTOGRAPHY CREDITS | Jiwa Singapura

Read the JUL ISSUE #91 of Athleisure Mag and see THE ART OF THE SNACK | Jiwa Singapura in mag.

MAI TIME WITH JEANNIE MAI

Our issues are always filled with our faves and range in various areas that we are intrigued and enlightened by. We've been fans of Jeannie Mai ever since she appeared on the Style Network's "How Do I Look"? Her approach to making all women feel beautiful and comfortable in their own skin is such a refreshing one in an industry that is not known for embracing these values.

We had the chance to hangout with Jeannie and shoot her cover at NYC's 575 Park Avenue while finding out more about her style career, being a fashion correspondent as well as being one of the co-hosts of FOX's The Real. 

ATHLEISURE MAG: Tell us about your background as we remember you first from your days on Style Network 'How Do I Look' and your use of 'wearapy'. Share with our readers what wearapy is.

JEANNIE MAI: My mom taught me that my style is my business card. After I graduated high school I was teaching women in my hometown of San Jose on how to dress for their body type and helping celebrities perfect their makeup for the stage. I knew my message to brand your beauty needed to be taught to millions, so I moved to LA to promote that message. I was honored to take on being the host of "How Do I Look" and began teaching my philosophy about "wearapy" - the idea that you can change your opportunities from the outside in. 

AM: We know that you started as a MUA. Share your path from transitioning from a Celebrity MUA, to a Stylist to an on air personality.

JM: Makeup is the most inexpensive tool you can use to transform your image. Again, my mom was a key player in teaching me all the power that comes in owning what's most unique about me. I marketed myself well throughout the Bay Area as a makeup artist and stylist and was blessed to be at the right place, at the right time...while I stayed prepared for my moment. I went from painting faces of stars like Christina Aguilera, Cyndi Lauper, and Alicia Keys to styling them whenever they needed because at the time there were no assigned stylists from record labels. While I enjoyed helping celebs, empowering everyday women was my passion. So I moved to LA to begin sharing my message on television.
 
AM: You have a number of shows you're a part of! Tell us about The Real - what was the process like to getting a spot as one of the co-hosts and what is it about this talk show format that is so exciting for you?
 
JM: The Real is the sickest celebration of authenticity and girl power in a daily talk show. I am thrilled to work beside Tamera Mowry Housley, Loni Love, and Adrienne Houghton - we are a dream team. Don't get me wrong, it's hard work and we don't rest until we put our hearts out there at our Girl Chat table every single day. But what's most exciting is listening to our fans and hearing the incredible stories of lives being changed and affected through our stories of truth and progress to be our best.

AM: The fashion industry is glamorous, but it's also one that many find is harsh in terms of over photoshopping, representing diversity, weight etc - we have always been struck by how you represent and carry the message of women being comfortable in the bodies that they are in - do you feel that you are a role model for this and what led you to representing this acceptance/platform?

JM: I am the best role model for me. At 38 years young I embrace all it took for me to really enjoy the body I'm in and the woman I live to be. I wouldn’t be keeping it real if I didn't say I haven't touched a photoshopping app or struggled with my image, but being a woman means owning the right to do what makes you fabulous as long as it helps you serve your mission in life. 

AM: We love #MaiTips - share 3 of your tips with us on achieving great effortless summer style and what are 3 tips that we should consider when we go to summer weddings?  
 
JM: I have 3 tips that can work for both!

1. Invest in head wraps, scarves, and hair accessories. It’s the most effective piece to pull an outfit together, frames your face, and is always a classic stylish touch.
 
2. Before leaving the house work on the best poses and stride with your outfit and shoes. After all, it’s all about making an entrance and a lasting impression in pics!
 
3. Use deodorant not just under your arms, but behind your knees, inside your elbows, and down your cleavage as well. Nothing worse than feeling sweat after sitting in the sun, especially at a wedding, but a little help in those areas help you feeling dry and fresh day to night.
 

AM: You're always on the go, what are your must haves to travel with in terms of makeup, snacks and style finds?
 
JM:- Makeup: Minnavi skin care masks are a must for hydration and luminescence, they have a time release of nutrients that keep my skin in check through any type of weather. I use them religiously before any red carpet or date night with the hubs!
 
- Snacks: Chia seeds are necessary for energy and digestive health & Dang coconut chips are delish as a healthy fat and sweet!   
 
- Style Finds: I am addicted to eyewear. I purchase glasses from every city I visit, and love how every style frame can add instant sophistication to my looks.
 
AM: With the summer upon us, how can we get a great glow for our skin to have that sun goddess kissed look?

JM: See my Minnavi skin care tip above. No really, these masks save lives. Prep it with Tulura skin oil (both the serum and the oil set) and I swear you will skip foundation. 

AM: Do you have any travel plans this summer?

JM: I'm thrilled to be executive producing and shooting my series of "How Do I Look Asia" in Singapore that will be airing in 33 countries, and taking mom to Sri Lanka and Korea after. The girls and I from "The Real" will be going on vacay this summer, and my besties Jerrod Blandino and Jeremy Johnson from Too Faced Cosmetics and I will be headed to Italy immediately following that trip. 

Did I mention I’m obsessed with travel?
 

AM: As a busy woman, how do you achieve a balance between work, life in general and assessing your own needs for personal time to recharge?

JM: First and foremost I start my day with a prayer of expectation of what's to come, and I end my day with gratitude for the unexpected. I feel that balances me for anything to come that day. Second, I prioritize spending time with what’s most important to me, like my husband, my family, the outdoors, great friends, and a really good Old Fashioned at the end of it all!

AM: What projects are you working on at the moment that you can share with us and where will we see you next? 

JM: I have an exciting project I'm working on with my awesome Mama Mai, I'm writing a book, starting a YouTube series, and we have a whole new side to "The Real" coming out for you next season!

AM: If there are additional items that you would like to share with us, please feel free to share!

JM: I appreciate the heck out of Athleisure Mag for taking this time and can't wait to hear more from your readers. Please do connect with me on my socials so we can keep in touch! Mad love.
 

AM: We loved creating this shoot for so many reasons and another character that plays throughout the luxury apartment's unit 1507 at 575 Park Ave, which had great touches that brought an additional layer of character to our cover shoot! We interviewed Louise Phillips Forbes, Licensed Senior Associate Real Estate Broker at Halstead Property in Manhattan.

LOUISE PHILLIPS FORBES: It’s simply stunning! I absolutely love the renovation that was done here. There is an abundance of designer details and high-end finishes that discerning buyers really appreciate.  Plus it has open city views, including Park Avenue, and sun-drenched rooms throughout so it’s a delight to be in day or night.  It also has a well-proportioned floor plan with separate bedroom wings providing ultimate privacy.  Entertaining here is a pleasure with a loft-like great room that beautifully combines living and dining. The living room boasts a decorative fireplace and thoughtfully designed custom built-in bookshelves, while the dining area is complemented by a built-in banquette flanked by crafted custom display cases. The bold designer choices in the kitchen are very chic, featuring a stunning mosaic tile floor, dark custom cabinetry, black granite counter tops, and high-end appliances. It looks like something right out of the pages of Architectural Digest.

AM: Tell us about who represents this property.

LPF: I am very honored to be the broker representing this exclusive listing.  I have been working in residential real estate for more than 28 years and currently hang my hat at Halstead Property’s Park Avenue office, where I’m proud to lead the firm’s #1 team.  My portfolio of clients includes buyers, sellers, and luxury developers all over NYC and my career sales are in excess of $3 billion.  I consider myself more of an educator than a sales person and it’s a privilege to be a part of this process with people, after all, your home is the base upon which the rest of your life is built.

AM: The interiors of this property really made us feel at home, who were the interior decorators of this space?

LPF: I agree, it is a sophisticated aesthetic but still very warm and inviting, a home you feel comfortable in.  That is credit to the current owners, an elegant husband and wife team who love to entertain and appreciate family time. They had a vision for the renovation and made it a reality.  She is a graduate of Parsons School of Design so it’s her impeccable taste reflected in the interior design choices throughout, but he also has a discerning eye and would consider himself a collaborator in the final result.  I’ve had the pleasure of working with them on several transactions in the city and I’ve thought each of their apartments was designed to perfection, but this one is very special.

AM: What amenities are offered in this building for residents?

LFP: Built in 1927, The Beekman is an elegant residence designed by George F. Pelham with an Italian Renaissance style that embodies a global lifestyle. Pied-a-terres are permitted and the full-service, white-glove amenities include: 24-hour doorman, concierge, valet, maid service (five days a week and monthly thorough cleaning), fitness room, central laundry room, private storage, engineering staff, and an onsite building manager who is terrific. Situated on Park Avenue at 63rd Street, the building is also home to the alluring French restaurant, Vaucluse, Chef Michael White's masterpiece serving impeccable food with an interior fashioned by Meyer Davis, that beautifully integrates contemporary design elements with the natural grace emblematic of Provence.

AM: Tell us about the neighborhood that is directly around the building.

LFP: The coveted location is convenient to Central Park, fine dining and charming cafes, luxury boutique shopping, art galleries, museums, and gourmet grocers. Plus Equinox is just one block away and there is public transportation nearby if needed.

AM: For those that are interested in purchasing this unit, how can they find out more information? 

LFP: It would be very easy to call this lovely apartment home given that it’s move-in ready.  Simply bring your toothbrush ;)

To schedule an appointment, people can contact me directly and I will be happy to show them the apartment and discuss the purchasing details.  I can be reached via email at lphillips@halstead.com or at 212-381-3329. 

AM: Where can readers find out about additional properties that you represent?

LFP: Visit my website and click on the tab for “My Listings.” You can view pictures and videos along with detailed descriptions of each property I’m working with.

Read more from the May Issue and Mai Time with Jeannie Mai as well as more info on the unit we shot in via our chat with Louise Philips Forbes of Halstead in mag.