Here to Devour

Dana Koh, executive editor

Chefs. They scare me, and they enthral me— and I rarely say that about anyone. It’s their superhuman ability to transport you through time, space and waves of emotions in a single bite—serving a mind-blowing balance of art, science, sensoriality, precision and consistency—and working long, arduous hours under pressure-cooker environments, day after day. This is why our annual Dining issue is one of my most anticipated of the year—just as I’m sure it is for many of you too. I arrived at our cover shoot at Burnt Ends in the heart of Dempsey Hill with an elevated sense of excitement, sprinkled with a pinch of caution, wary of the intensity that chefs, more often than not, bring to the table. Turns out that Dave Pynt, while a walking testament to…

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Tatler Singapore (Digital) - 1 Issue, March 2025

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