With such a remarkable reputation preceding it, a seat at Burnt Ends continues to be one of the hottest tickets in town. This award-winning barbecue restaurant has been impressing global gastronomes since 2012, grilling, smoking, charring and roasting superior ingredients across a custom-built four-tonne, dual cavity oven and three elevation grills.
Australian chef, David Pynt, initially created the Burnt Ends concept in London, nabbing a spot in the courtyard of Climpson & Sons Roasters and installing an outdoor wood-fired oven that he designed and built himself. Drawing on knowledge he had learned working in Spain, Dave served a selection of barbecued scallops, suckling pigs and chargrilled leeks, all of which were an instant hit.
The following year, Dave took the next step, opening his debut restaurant in Singapore. Quickly establishing itself as part of the city’s food scene in the historic Chinatown neighbourhood, Burnt Ends appealed to locals wanting to try something different, expats looking for a little slice of home and travellers looking for some classic Aussie barbecue food.
As you enter the venue, expect to be overwhelmed by a series of tantalising smells – a mere taste of what’s to come. As your eyes adjust to the ambient space, you’ll see the row of seats facing an open kitchen, leaving nothing to the imagination. Either Dave or a member of the Burnt Ends team will welcome you, before discussing the cuts of the day and other options on the menu. If you like, the conversation can continue throughout the meal – the expert front of house team will adapt to the atmosphere you want to create, ensuring a curated experience.
Expect Dave to say ‘G’day’ on your way in or out, as he treats every visitor as though they are joining him at home for a special meal. In the kitchen, he leads the chefs as they cut, grate, broil and bubble right before your eyes, creating a spectacle that transforms meat and seafood to exquisite dishes.
While the menu changes daily to ensure the most delicious fare, a recurring favourite is the steak frites – flame grilled Australian beef served alongside deliciously crispy fries. Similarly, the smoked quail egg and caviar has become a cult classic at the casual space.
Drink options are plentiful, with something new always available to try, thanks to in-house Sommelier, Andrew Cameron. Dedicated to championing sustainability and sharing Australian drops with consumers across the world, Andrew has compiled a fitting beverage selection. Burnt Ends’ carefully selected wine list focuses on small growers, family wineries and regional styles, allowing guests to try some of the best wine Australia has to offer. A collection of craft beers and artisan spirits completes the list. Sip on a red as you watch Dave grill your steak to perfection, or sample a craft beer while watching the smoking process unfold.
Burnt Ends also hosts regular events and pop- up dinners to give back to the community, much like the London pop-up that gave Dave his big break. Recently, the venue has hosted a year-long series, 12 Months 12 Chefs, which sees chefs from around the world take over Dave’s kitchen for one night only.
With so much to offer, there’s no wonder Burnt Ends continue to dominate top ten lists around the world. Visit Dave and his team to discover what all the fuss is about.