Filed in popular steak | July 19, 2018
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.
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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.
AVERAGE PRICE/PAX: S$70
NOTE: To dine on the chef’s table, a minimum spend of S$100 per head is required.