No one does the down-home pleasures of grilled meat with the upscale ambience of a classic date night quite like Burnt Ends. Helmed by Australian chef David Pynt, who has worked at St John Bread and Wine in London, this 18-seater, open kitchen spot is the 10th best restaurant in Asia, according to this year's Asia's 50 Best list. The menu changes often, but look out for signatures like the Burnt Ends sanger (stuffed with pulled pork) and onglet with burnt onions, cooked on three metal grills with adjustable heights and a custom-made brick and ceramic wood-burning oven.
Helmed by Australian chef David Pynt, this new 18-seater grill dishes out items like the Burnt Ends Sanger ($20), a brioche bun filled with pulled pork, and the unusual smoked quail eggs ($6). The food is cooked on three bespoke metal grills and a custom-made brick and ceramic oven. Even their desserts incorporate smoked flavors, with creations such as the smoked ice-cream with wild hibiscus ($10). To drink, there are beers such as Hitachino Nest Red Rice Ale ($16) and a decent selection of wines (from $15/glass, $78/bottle).
Eat this at Burnt Ends: Smoked quail eggs. It's one of I-S Magazine's 50 things to eat before you die (2013).
|Address:||Burnt Ends, 20 Teck Lim Rd., Singapore, 088391 Singapore|
|Open since:||May, 2013|
|Opening hours:||Tue-Sat 6pm-midnight; Wed-Sat 11:45am-2pm|
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