Why Is An Ang Moh Chef With A Michelin-Starred Restaurant Selling Wontons At A Hawker Stall?

He might have set up a stall at the invitation of K.F. Seetoh, the man behind the Makansutra brand, but according to David Pynt — Australian head chef and co-owner of one-Michelin-star Burnt Ends — this has always been his fantasy. “This is the dream, man. You come to Singapore and you see these hawkers who focus on a few key items and they make them better than anyone else in the world. That’s the romantic idea all chefs have: to be super specialised and be the best at what they do.” So, nine months after the proposal was made, Meatsmith Western BBQ opened on 1 December after Makansutra Gluttons Bay's $250K facelift.