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6224 3933
Introduction
Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere.
At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
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Awards and Titles
Michelin 1 Starred Restaurant (2024)
Good For
Fine Dining
Opening Hours
Today
12:00 - 14:30
18:00 - 23:00
Mon
Closed
Tue - Wed
18:00 - 23:00
Thu - Sat
12:00 - 14:30
18:00 - 23:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
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The restaurant was tiny in size with about 19 counter seat, 6 bar seats, and chef table which could seat 8. The day before I checked its website, and was able to make a reservation for its counter seat. As I was one of its first customers of the day, I was able to get the first seat next to the cashier, with a great view of the open kitchen.Smoked Quail Egg and Caviar ($12+)Gone in a mouthful, it was an exciting moment in the mouth, although one could not help feeling that it was quite expensive for an egg.Duck Hearts and Peri Peri ($8+)I was not quite a fan of duck hearts and expecting it to be quite spicy, but it tasted chewy with a hint of spices.Beef Marmalade and Pickles ($14+)Very nice with the freshly cooked marmalade on the toast, but a tab messy to eat.Burnt Ends' Sanger ($20+)Pulled Pork Shoulder, Cole Slaw, Chipotle Aioli, Brioche BunI had this takeaway after looking at most other customers having it. It was huge and packs lots of meat in it with lots of flavours in it. Almost could not finished it.Onglet, Burnt Onion and Bone Marrow ($32.10+)I like that the steak was served sliced which made it easy to eat with a fork. I was not a fan of bone marrow due to its gel like appearance but it tasted great with the meat.Berry Tart ($12+)It was the dessert item of the day. Served with chantilly cream, although I wish there was vanilla ice cream to go with it. Looked simple, it tasted quite good without too tart. I like the part just before the crust which gave a kind of chewy bite.Overall food was great. Although the counter seats were full, the place was not too noisy and just nice for a meal.
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See the full review at http://thehungrybunnie.blogspot.sg/2016/02/burnt-ends.htmlBurnt Ends makes the barbecue an exquisite affair. You wouldn't expect barbecued fare to be this polished, but Burnt Ends' mastery of the grill is inimitable. Prices are a little steep, considering the tapas-portions of most dishes, but well worth it.Service was extraneously amiable and chipper in attitude, as Burnt Ends doesn't charge for service. And because the menu was impossibly succinct, scant almost, the staff's fair grasp of the menu helped inform our choices.We had:1) Smoked Quail Egg ($15 each) - topped with caviar: the minuscule mouthful costs a pretty penny, but wow was this glorious. I finally get why caviar is prized as a delicacy. These inky black pearls lent a plush briny counterpoint to the nuanced smokiness of the perfectly soft quail's egg. An absolute can't miss.2) Tomato Toast & Lardo ($18): looked rustic but was exquisite. The blobs of tomatoes, lightly torched on the grill, were bursting with an incredible sweetness.3) Beef and Mustard ($18): my favourite version of beef tartare ever. It was clear and refreshing, the bite of the mustard restrained the rounded body of the beef.4) Burnt Ends' Sanger ($20) with pulled pork shoulder, coleslaw, chipotle aioli, and melty cheese sandwiched between a pillowy sesame seeded brioche bun: to-die-for. Best pulled pork burger I've ever had in my life. In fact, best burger I've had in a long time. I'm still dreaming about it.5) W.A. Marron ($90) accented with kombu and gilded with tobiko beurre blanc and chives: sumptuous and succulent.6) Onglet ($35.10 for 150gm at $26/100gm) topped with burnt onion and slathered in the most divine marrow jus: Decadent and heart palpitatingly sinful but so wonderfully superb.
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