Make like you’re in Texas with a visit to Burnt Ends, an open kitchen barbecue joint that clinched the no. 30 spot in Asia’s 50 Best Restaurants 2015. In a dining scene as fickle as Singapore’s, it’s telling when a restaurant remains one of the hottest seats in town after two years. Being a 17-seater helps; as does having backers like chef-restaurateur Andre Chiang (whose eponymous restaurant came in at no. 5 on the aforementioned list). But it’s truly Australian chef Dave Pynt’s show at Burnt Ends. His stars are the meats he pulls out from the depths of the custom-built four-tonne, dual-cavity apple and almond wood ovens. The menu changes daily to allow for the kitchen to utilise the best produce but fail-safe orders include the Sanger, a pulled pork burger on a brioche bun, and the seared-to-perfection Onglet.

Location

Burnt Ends sits on a small road off Keong Saik Road. Located in the culturally rich Chinatown area, Keong Saik Road boasts a mix of food and dining hotspots, both old (coffee shops serving traditional local breakfast fare) and new (bespoke cocktail bars, artisanal bakeries and more).

Burnt Ends | 20 Teck Lim Road, Singapore | +65 6224 3933

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