Foreign.
Hello, and welcome to the menu, Monaco radio's food and drink program.
I'm your host, Chiara Remela.
Coming up, we speak to the man whose passion for cooking with fire has been fueling Singapore's and one of the world's best barbecue restaurants.
You know, you've got this precision cooking with a blend of, like, French, Japanese, with Australian products being championed.
Also on the program, we trace the journey that took Hong Kong noodles to London.
These cultural products, or even hoko as a whole, is giving Hong Kong immigrants here a taste of home.
Plus, we speak to the Croatian author translating literature into enticing recipes.
All that here on the menu on Monocle Radio.
It's a well known fact that Australians are pretty attached to the idea of a good barbecue.
But for Aussie chef Dave Pint, the inspiration that led to his enormously successful restaurant in Singapore, Burnt Ends comes from all around the globe.
In a city as food rich as Singapore, it's hard to make a statement.
But Burnt Ends always feels novel and satisfying, and that's because it's no ordinary barbecue restaurant.
Many of the ideas that shape is cooking today were ignited from time spent in the kitchens in some of the world's most respected restaurants, from Noma to St.
John and Echabarry in the Basque country country.
But for Pint, it all comes back to the fundamentals of cooking meat impeccably.
Now he's written a book to celebrate his restaurant's evolution and his own very personal take on proceedings.
Burn End's what is Modern Barbecue?
Whatever the fuck I want it to be is a pretty accurate representation of his no boundary, no holds barred approach to the task.
I spoke to Pint about what makes barbecue perennially fascinating.