Burnt Ends was the first Michelin star restaurant I went to during my last trip to Singapore. I flew in at 3 pm and took a quick shower before turning up for my reservation at 6 pm. It’s one of the new Michelin star winners in 2018 and #12 on the S.Pellegrino Asia’s 50 Best Restaurants list (#61 on World’s 50 Best Restaurants). I’ve heard a lot of good things about Chef Dave Pynt and the Australian style BBQ they serve here. They go back to basics and cook with real fire. This restaurant has a 4-ton brick oven as the centerpiece and diners are seated in a row flanking the kitchen.
I was stationed next to an older couple and they struck up a conversation with me. They ended up sharing their food so I did the same. That’s one of the best things about community style dining – sometimes you meet like-minded foodies and experience a wider range of dishes. They ordered expensive items like Leek, Hazelnut and White Truffle (SGD 75) while my orders were a magnitude more pedestrian (Salt and Pepper Pork Ribs – SGD 22) so it was nice of them to share.
Asparagus and Burnt Cream (SGD 14). I ordered a selection of different starters, mains and desserts to get a feel of their cooking. This was my first appetizer. The asparagus was cooked perfectly – moist and still slightly firm. There’s a buttery sauce to go with it and the crispy panko crumbs sprinkled on top adds a nice texture. If you haven’t noticed, all the dishes here are BBQ-ed in their huge fire pit.
Salt and Pepper Pork Ribs (SGD 22) came in a huge portion for an entrée. The boneless pork ribs were topped with pickled cilantro, which adds a nice vinegary taste to the smoky pork ribs. They go very well together! Eaten on its own, the pork ribs wasn’t spectacular but the addition of the pickled aromatic herbs elevates it to another level. Good stuff.
Leek, Hazelnut and White Truffle (SGD 75). This was ordered by the couple beside me. The offered me a portion complete with white truffle. I liked the combination of the soft leek, earthy truffle and toothsome hazelnuts. I was very surprised my favorite dishes turned out to be their vegetable dishes. It’s done very well!
I like the casual environment in Burnt Ends. The chefs cook and plate in front of you and Chef Dave often introduce the dishes personally. The food is sometimes placed in front of you from right opposite the counter where the cooking happens, though shorter limbed chefs require the help of waiters to do that. It’s a different ambiance than fine dining restaurants so don’t come expecting that.
I couldn’t resist ordering their famous Burnt Ends Sanger (SGD 20). This is pulled pork shoulder, coleslaw, and chipotle aioli on a brioche bun. The flavor combination is decent but I didn’t feel this was anything special. It tasted very average to me. I gave half to the couple beside me coz there’s no way I could finish this entire thing and still eat the rest of dinner. I wouldn’t order this again.
Octopus, Hummus and Harissa (SGD 24). This was from the couple. I love the slightly charred octopus! It’s tender too, not chewy like how octopus can be if not cooked properly. I’ll definitely get this next time I’m in Burnt Ends. Very good.
Bone Marrow Bun (SGD 12). Hooooly shit! Hands down the best thing I’ve eaten that night. So sinful! So delicious! This is a brioche bun *slathered* with bone marrow before going into their fire pit. It’s so rich I tasted durian notes inside, which is impossible. Fucking good stuff! I’m salivating just thinking of it right now. I highly recommend this to go with your steak. Excellent.
Tenderloin, Burnt Onion and Bone Marrow (SGD 28 per 100 gram). This is a 95 gram portion for SGD 26.60. They show it too you before it’s cooked.
It was served super rare – just the way I like it. Check out the inviting color!
I also enjoyed the bone marrow sauce and pickled herbs served on the side. It helps cut down the richness of the steak. This one went swimmingly with the Bone Marrow Bun.
The couple gave me a slice of their Top Sirloin. This is an off-menu item, so I don’t know how much it costs. I suspect this cut of meat is pricey. They’ve been here before and asked for it. It’s really good! Too bad I was so full at this point I couldn’t eat more. They couldn’t finish their order too and asked me to help but I couldn’t stuff more than a slice down my throat coz I was at capacity.
It turns out it’s the lady’s birthday! She’s in her 50s! Very well preserved!
Chocolate Fondant and Smoked Ice Cream (SGD 12). Beautiful! The chocolate fondant is perfectly done with an oozing rich, chocolately center. The smoked ice cream is so intensely flavored they must have used smoke extract to make the ice cream. I refuse to believe such strong flavors can be infused naturally! It’s delicious. I love the flavors in the smoked ice cream and how well they go with the chocolate fondant. I’m a fan of peaty Islay single malts whisky though, which has a similar taste profile. I know some people don’t like peaty malts. If that’s the case, you probably wouldn’t enjoy this.
Oreo (SGD 3) and Chocolate (SGD 5). The chef gave me these desserts for free. Oreo is Burnt End’s take on the Oreo cookie. I found it quite meh at first but as I chewed the super crispy biscuit, it released more flavors and tasted better and better! Nice. The chocolate is cold and had a butterscotch filling. It’s very creamy and rich. Yums.
Marshmallow (SGD 2) arrived as another complimentary bite when I paid my bill. I like how they serve this hot, toasted marshmallow on a warm plate. There’s a nice crusty and crispy exterior and a melty interior. It’s not just one dimensionally sweet too – there’s citrus notes in the marshmallow!
Here’s a copy of the menu! I was searching for it before I was scheduled to come and couldn’t find it. Do note that the menu items changes every day though.
I enjoyed my Australian BBQ dinner at Burnt Ends. The proteins are mostly good but the vegetable dishes were the real star of the night! I didn’t have space for their King Crab and Garlic Brown Butter (SGD 95) but I’ve heard great things about it. I’ll just go for that and their Bone Marrow Bun next time. It sounds like a sinfully delicious pairing! I also enjoyed talking Michelin starred restaurants with the couple beside me, who’re also into fine dining. It was a very pleasant dinner. My bill came up to SGD 118.35 (RM 359) which is reasonable. I will be back.
