Opening Hours: Wed. - Sat. 11:45-2pm, Tues. - Sat. 6:00-late
Seating: 32 in the restaurant, 14 in the private room
Telephone : +65 6224 3933
Burnt Ends is a long and narrow space defined visually by its giant oven and its steel and wood fixtures. Far from being simply a grilled meat restaurant, Chef Pynt cooks everything over a grill, even desserts.
Originally from Perth in Australia, Dave Pynt took his basic idea for Burnt Ends from Burnt Enz, a pop-up that he opened at an East London coffee roaster several years ago, where he installed an outdoor wood oven that he designed and built himself. At Teck Lim Road, on the fringe of Chinatown, he built a four-tonne, two-oven brick kiln that has three elevation grills and which heats up to 1,700 degrees. One oven cooks at high temperature, the other is for slow-cooked dishes. The cheery Aussie co-owner/chef has won a Michelin star.
MUST TRY: Pulled pork sanger.
Low-lit with pendant lamps and the light coming from leaping flames and glowing embers, Burnt Ends is a long and narrow space defined visually by its giant oven and its steel and wood fixtures. There is a long rain-tree wood counter facing the oven that can seat eighteen diners, and an eight-seat chef’s table is at the far end. Six high seats are at the bar, facing away from the kitchen, and there is a private room for up to fourteen people on the 3rd floor.
Much of the service comes across the counter, and is characterised by its matey Aussie bonhomie. Restaurant manager and sommelier Cameron Dewar focuses on Australian grower-producer labels from mostly family-owned wineries.
Far from being simply a barbecue joint, Chef Pynt considers the great Spanish chef Victor Arguinzoniz, of the Asador Etxebarri restaurant in the Basque Country, as his mentor. Arguinzoniz cooks everything over a grill, even desserts. So a perfectly seared hanger steak is served with bone marrow and a darkly burned onion sauce, and the signature pulled pork sanger (Australian slang for a sandwich) has the pork slow-roasted for ten hours before being tossed with pickles and served between toasted brioches. All the smoking, slow roasting, hot roasting, baking, grilling and cooking is performed directly on the coals to best capture and enhance the flavours
S$38 to S$65
A total one-off experience, and it is rare to find a chef who has built his own kitchen.
20 Teck Lim Road