Featuring Burnt Ends & Chico Loco
Join us as we peek into the restaurants of two of Singapore's best chefs and see how they use high-quality Australian lamb in their delectable dishes.
Burnt Ends’ Chef Dave Pynt makes full use of his wood-burning oven to create a Lamb Gyro in his one Michelin-star restaurant. The Australian lamb shoulder he uses is first brined in a buttermilk solution for two days before being oven-roasted for three hours.
Chico Loco’s Chef Randy Torres creates another unique dish – Achiote Roast Lamb. A rotisserie lamb that pairs with Achiote – a traditional Mexican spice that is a rare find outside of its home country.
Find out more at www.lambassadors.com.