Singapore is cementing its mark on the culinary scene next year with a number of tasty ventures. The World Restaurant Awards is partnering with The Singapore Tourism Board not only for the ceremony but also to launch a talent exchange programme, the first of its kind, where emerging and established chefs from Singapore stage at one another’s kitchens. Singapore will also play host to The World Restaurant Awards Dining Series, an inaugural series of dinners in collaboration with IMG.

In the meantime, we close 2018 with the big ceremony’s nominations, where the modern Australian restaurant on 20 Teck Lim Road is hot contender under the ‘No Reservations Required’ category. In this exclusive interview, chef David Pynt of Burnt Ends tells us about the announcement and what’s to come in the year ahead.

ESQ: Congratulations on the WRA nomination, what does this mean to you?

David Pynt (DP): It’s great to have been nominated, and very exciting to see new awards being offered in a more relevant way. Separating style and service will give guests a better understanding of the restaurants they visit.

ESQ: How well do you think Singapore has been represented on the global culinary scene?

DP: I think Singapore gets very good representation due to its world location and also the quality and diversity of restaurants here.

ESQ: How do you think this will change in 2019, with the collaboration of The Singapore Tourism Board and the World Restaurant Awards?

DP: It brings a lot of awareness to the restaurants here and the neighbouring countries, but hopefully the judges still apply their votes on merit.

ESQ: How has Burnt Ends evolved in the last 5 years?

DP: Hopefully we are getting better at what we do. We are trying not to change who we are but just getting better at what we do!

ESQ: Are there any dishes you’ve kept since day one, and if so why?

DP: Yes, we have kept Smoked Quail Eggs, Leek, Hazelnut and Brown Butter and also the Burnt Ends' Sanger. We have kept them because they are a great representation of who we are and I don’t think you can get them anywhere else, and guests like them.

ESQ: For anyone who hasn’t yet been to Burnt Ends, what would you suggest they sample first?

DP: Take the "Chef's Select" and let us take care of you for the night.

The World Restaurant Awards will take place in Paris on 18 February 2019.