With some of city’s best fare, it’s no wonder why this one-Michelin-star eatery faces a constant demand from the locals and tourists who flock here.
This is about as classy as food gets, cooked by one of Singapore’s finest chefs. In a world blighted by overlong menus, overworked dishes, and overreaching chefs, Burnt Ends offers sweet relief.
The four-tonne wood-fired oven in the open kitchen remains central to the restaurants spirit and it’s from this heat that the best dishes are born. It’s here where longtime owner/chef David Pynt has created a consistently smart operation at this much-loved Singaporean diner. This is one professional package with a barbecue menu that changes daily delivering clever, innovative fare cooked with apple and almond wood – his forays into the unusual are tempered by a reassuring sense of what works.
There is an undoubted respect for the individuality of flavours be it the pulled pork shoulder, dry aged beef rib, tenderloin burnt onion and bone marrow, king crab and garlic, smoked quail egg and caviar, hida wagyu, leak, hazelnut and white truffle. All are visually appealing. Unashamedly pitched for the gourmet, the aim and they succeed is to provide something that lingers long after the credit card has faded. Either way there is no disappointment, just meticulously sourced quality produce which is allowed to shine.
The globetrotting wine list is comprehensive and satisfying and an exhilarating read, teaming with cleverly chosen labels that complete the package.
And the verdict? The olde-worlde atmosphere is enhanced by its intimacy, rustic tables and obliging service. Best enjoyed when you’re sitting on a thick wallet, the menu shows diverse influences with seasonality playing a simplistic role. Far from resting on its laurels Burnt Ends continues to explode the notion that it’s impossible to cook artfully presented food in a wood-fired oven.
Rating 19/20
