Burnt Ends’ Dave Pynt talks live fire, Thai cooking and what makes Bangkok one of Southeast Asia’s most exciting dining cities.

For Dave Pynt, cooking with fire has never been about mastering one technique and stopping there. More than a decade after opening Burnt Ends in Singapore, he is still looking for new ways to work with wood, charcoal, ingredients and heat, often taking inspiration from cooks he encounters while travelling. Thai cooking has offered plenty to explore, particularly its marinades, special cuts of meat and sauces. What interests him most, however, is the depth of technique behind dishes that can appear simple on the plate. That combination of flavours and technique is something he brings back to the kitchen in Singapore.

That curiosity extends naturally to Bangkok, a city Pynt sees as one of Southeast Asia’s major dining destinations. Its food culture spans flavour packed street food and fine dining, while restaurants are bringing regional Thai cooking into the spotlight.

Pynt names Samrub Samrub Thai, 100 Mahaseth, Sorn, Le Du, Wana Yook and Bo.lan among the restaurants he enjoys visiting when he is back in the city. Compared with Singapore, he sees Bangkok as more focused on promoting its own cuisine, something he believes Singapore can learn from as it develops its Peranakan food culture. After cooking for Bangkok diners at the Waldorf Astoria, Pynt is also taking home some of the flavours and ideas he encounters here.

His summary of Bangkok’s food scene is simple: fun, exciting and spicy.

Curious to hear the full conversation? Watch Dave Pynt on Koktail Magazine’s Instagram.