Smoking hot September

September has been a foodtastic month for me. Progressive Molecular Indian from Gaggan to the foodie paradise Singapore. An epicurean market at The Marina Bay Sands Hotel brought me here. Cooking workshops and tete-a-tete from top chefs such as Tetsuya, Nancy Silverton and Chef David Thompson, Daniel Bouloud. Each one a guru in their own space. Three days of wine tasting (or drinking), checking out some good purveyors of produce and sampling some great fare from the chefs. Tetsuyas cuisine is one of my favourite.

He is my true inspiration. Carpaccio of Tasmanian Trout with an endive salad, Sauteed Spanner Crab and Wagyu beef with Ponzu and Wasabi. Clear and clean Flavours, top produce and most important integrity in handling it and dishing it out!

Besides my staple/humble breakfast fix every morning at Tian Tian Chicken & Rice Shop, Maxwell Hawkers Market, I decieded to check out two smoking hot restos in Singapore. Bacchanalia & Burnt Ends.

Coincidentally, owned by a Sindhi - Bhai Raj Datwani. Bacchanalia is helmed by Chef Ivan Brehm whose style is highly technical, plays with different flavours and has some items flown down from different parts of the world. Located on Coleman street, Bacchanalias plates are slightly larger then small and slightly smaller than large plates. They believe and encouraging sharing so that one tastes various flavours and techinques from the modern European menu. A very smart wine list and an extensive champagne menu with caviar and truffles also awaits you.

The evening started with a quick kitchen tour and introduction with the chef. The kitchen was sparkling, high tech and very well lit. The team looked skilled and I realizzed that I am in safe hands and for sure. There is some great food cranked out from Ivan's Kitchen. Allow 10 minutes, the menu said, for freshly baked sour dough and focaccia served with three kinds of interesting compound butters. The menu is divided into vegetables, meat, fish and dessert. A very cool bar menu is served at The Bbar adjacent to the dining Room.

The chef laid out seven to eight plates which I thoroughly enjoyed. "A different kind of Salad" blew my mind away which had pickled baby root veggies, poached banana flower and enhanced with a roasted banana puree.

The foie gras sate didn't look like one but was a fat slab of foie, with a tamarind fluid gel, shaved hazelnuts and peanut sauce was mind blowing! Kudos Chef The gently poached magret of duck with pickled celeriac was awesome. The dessert was a Tiramisu, very tasty but was sprayed with chocolate came with a black currant ice cream. Post dinner, a glass of wine in the herb garden behind the resto ended with a few laughs. As we say Good food is just like fun… must be shared.

It's almost very hard to get a seat at Burnt Ends on Tik Lem Road. This 20-odd seater, opened over a year ago in Singapore. Modern Australian Barbeque offering casual dining with seating at countertop table looking directly into the open kitchen.The custom-built four tonne, dual cavity ovens and three elevation grills bring a new and exciting dining experience. At Burnt Ends, Chef Dave Pynt loves barbequing. He believes in great ingredients, fresh produce and honest cooking to get the best out of his wood ovens and grills.

The menu is written daily to ensure that the best and tastiest is served. Smoking, slow roasting, hot roasting, baking, grilling and cooking directly on coals are all techniques used to maximize Dave's four tonne, dual cavity, apple and almond wood burning machines and custom built grills. If you are looking for an unique barbeque experience, this is the place to be.

I ordered a few appetisers (more than I could eat). Smoked quail eggs with caviar, Sashimi of Kingfish wit Lemon, Fennel with orange and burrata, Feshly baked sour dough rye bread served with a fab and fruity olive oil that blew my mind away. The meat and fish is well rested before it is actually served to you. My whole roasted baby Snapper, Lamb with carrot puree and Bone and mushroom Buns was delicious. I feel great when I meet chefs who go all all out there to share and serve some great food and actually contribute to society, by making guests happy and enriching ones' experiences in life. Kudos, and three cheers to these chefs. Bon appetite and have a tasty weekend.