Burnt Ends

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
  • Email
  • 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.

    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.


    • 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.


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

    4.3 (299 Votes)

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