Burnt Ends

  • Burnt Ends Image: Burnt Ends
  • Address
    20 Teck Lim Road
    Singapore 088391
  • Phone
    (65) 6224 3933
  • Opening hours
    Tue to Thu: 18:00 - 23:00
    Fri & Sat: 11:45 - 14:00; 18:00 - 23:00
  • Website
    http://www.burntends.com.sg/
  • Email
    eat@burntends.com.sg

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.

Highlights

  • 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.

MENU
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.

MUST TRIES

  • 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

ATMOSPHERE
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.

LOCATION
Burnt Ends is situated on the Teck Lim Road on Chinatown.

AVERAGE PRICE/PAX: S$50 – S$100

NOTE: To dine on the chef’s table, a minimum spend of S$100 per head is required.

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