Burnt Ends

Yume Ume – Dohkan Umeshu, Roku Gin, Shiso Syrup, Lemon, Soda  /  Burnt Ends’ Margarita – Del Maguey Vida Mezcal, Herradura Plata Tequila, Agave Syrup, Lime

Smoked Quail Egg, Caviar

Sourdough, Salted Butter, Olive Oil

White Pepper Chicken Necks

Jerk Chicken Wings, Smoked Cream

Eel and Bone Marrow

Toast, Tomatoes, Lardo, Basil

Pulled Pork Sandwich, Sharp Cheddar, Jalapeno Slaw

King Crab and Garlic Brown Butter

Flat Iron Steak, Burnt Onion, Bone Marrow

Smoked Cheesecake, Raspberries

Strawberry Bombe Alaska

Started as a London pop-up, but a Michelin-starred w50b darling since 2018, Burnt Ends sees Chef Dave Pynt reinterpreting Barbecue with top-quality ingredients and a casual atmosphere that nonetheless offers exceptional customer service.

Relocated to Dempsey Hill in 2021, a larger space that some will say has cut down on the charm, it is upon arrival that guests are escorted to tables or the Chef’s counter where mixologists hold down one end while an army of chefs tend to a dual cavity oven and elevation grills loaded with glowing wood on the other.

Offered as a tasting menu or a la carte, prices perhaps higher than most might anticipate for Barbecue justified by top quality Ingredients, Drinks take an international look but undeniably pair well to smoked Eggs with Caviar or aggressively peppered Chicken Necks.

Still a tough reservation, prime slots gone within minutes of the 45-day booking window opening, Sourdough that has launched a “Burnt Ends Bakery” is great with or without Butter while nightly special Jerk Chicken Wings and a sizable Pulled Pork Sandwich both hit their mark.

Using Toast to support BBQ Eel and Marrow, then melted Lardo with Basil and Tomatoes, do not sleep on signature King Crab with Brown Butter regardless the price as it handily outpaces the Steaks including a modestly-priced Flat Iron recommended Medium-Rare.

Not holding back on Dessert, all implementing smoke or fire in some way, Burnt Ends “Bombe Alaska” comes with a tableside show but still finds itself second-place to Smoked Cheesecake with the texture of Brie and sweetness largely reliant on a touch of Sugar plus accompanying Berries.

www.burntends.com.sg