- Address20 Teck Lim Road
- Phone(65) 6224 3933
- Opening hoursTue - Sat: 18:00 till late
Wed - Sat: 11.45 - 14:00
Tucked in the heart of Chinatown, Burnt Ends is a modern Australian barbeque restaurant and bar offering casual dining. Savouring the contemporary style chargrilled dishes, sitting at the counter table, and overlooking the famous custom-built wood fired oven and grills, it is the way foodies enjoy their meal here.
David Pynt and team tossing grilled delights: The Australian born renowned chef, David Pynt, along with his impressive lineup, is out there for a most personalized experience, assessing choices and recommending dishes.
Onglet, onion and bone marrow steals the show: It is perfectly seared hanger steak with pink juicy insides. Served with sliced bone marrow and a rich burnt onion sauce, it is a real delight.
Pulled Pork Sanger: Almost no one leaves this place without devouring melt-in-your-mouth pork, stacked between the oven-toasted brioches and flecked with sesame seeds. The pork is slow roasted for 10 hours, gently pulled and tossed with tangy chipotle aioli, pickled jalapenos and cole slaw.
Exciting small plate concept for an adventurous soul: Burnt Ends makes for a very delightful culinary expedition with small-plates concept. You can feast on ingeniously crafted delicacies without paying for a whopping big a la carte meal.
Featured on Zagat’s 2014 “10 hottest restaurants in the world” list: Co-owned by chef Andre Chiang and hoteliers Mavis Oei and Loh Lik Peng, Burnt Ends is forever packed for serving some awesome grilled creations.
Burnt Ends has a new menu every day with a fine selection of signature and popular dishes, divided into starters, mains and desserts. A specially designed menu (starting from S$100) at the chef’s table is good for large gatherings. The restaurant offers a selection of fine Australian wines, craft beers and cocktails.
– Burnt Ends Sangar
– Onglet, Onion and Bone Marrow
– Smoked Quail Eggs with Caviar
– The Kingfish dish
– Grilled Norwegian King Crab
– Whole Red Snapper
– Squid, Bacon and Scallions
– Leeks with Hazelnuts and Brown Butter
– Jacob’s Ladder
– Oven-roasted Banana with Caramel Ice Cream
– Wild Hibiscus, Smoked Ice Cream and Ginger
Even though a smoky whiff dominates the place, it is nicely ventilated. Overhanging charcoal-hued pendant lamps make the atmosphere spot-on. There is a burned rain-tree-wood counter with a seating capacity of 18. A 6-seater chef’s table is tucked at the far end.
Burnt Ends is situated on the Teck Lim Road on Chinatown.
Average Price/Pax: S$50 – S$100
To dine on the chef’s table, there is a minimum spend of S$100 per head.