Completing Asia’s Top 50 Best Restaurants: #10 Burnt Ends, Singapore

Since last year, Burnt Ends has been on my “must eat” list. And I can’t believe we got to score some seats here!

 .jpgTwo months long wait for the reservation. And two hungry girls. One epic experience of another modern Australian cuisine.

Three things should sum up this experience: Smokey, Charred and Intense.

Chef Dave Pynt is godsent with the talent of perfecting barbecuing. All machines, ovens and grills in the house were customized meticulously. Apple and almond wood ovens are used and could be fired up to a wooping 700+ ºC. Menu offerings are changed daily to serve the only best and tastiest.

17571459_120300002791905668_799942783_o.jpg

Chef Dave Pynt in action!

Located near the bustling area of Keong Saik Road, Burnt Ends positions itself more for casual dining. It has a open kitchen concept with only about 18 coveted seats at the Chef’s table. Although they accept walk ins, reservation is a must if you want to see the chefs in action.

We ordered ala carté dishes for sharing.

Eggplant and Miso ($12sgd)P3251723.jpgThe charred woody taste from the customized oven definitely leveled up the humbling eggplant, giving it a tinge of an ashy note. Include in the slight play of textures with the chili and creamy miso sauce.

Beef Marmalade and Pickles ($14sgd)P3251738.jpgHousemade sourdough bread ( amaaaazing texture!) with beef marmalade and pickles. Sweet and umami like, the touch of pickles is genius as it adds the right amount of acidity to the dish. A humbling small appetizer, but is power packed with flavour!

Burnt Ends Sanger ($20sgd)17453381_120300002783537389_1850331835_o.jpgThe most raved and popular staple of the house: Burnt End’s Sanger Burger. I wouldn’t say it’s a mind blowing dish, but it was good as it is. Not sure if it was worth the hype though. Slow roasted for 10 hours (?!!!), the pulled pork shoulder was succulent, sweet and a little tangy. I guess it had something to do with the spicy chipotle aioli sauce pairing. The broiche bun was done right though. Soft and buttery. Just the way I like it.

And saving the best for the last….

(Mouthwatering) Onglet, Burnt Onion and Bone Marrow ($26sgd/ 100grams)P3251752.jpgMy photo does not give justice as to how amazing this is. Oozing burnt onion pureé underneath with bone marrow sitting on top…. MY LIFE IS COMPLETE. If there’s any flavour study on richness, please take this as an example!!! It’s a whole package. The steak was cooked perfectly. It was beautiful.  And It was utterly flawless.

I did not want it to end.

17571208_120300002769350666_1639612834_o17500175_120300002784421211_926433504_o (1)I am definitely coming back here again (mostly for that onglet steak!) and maybe for some cocktails. Don’t believe me? Try it for yourself folks! Just make sure you go early + reserve.

Burnt Ends, Address: 20 Teck Lim Road, Singapore 088391, Phone: 6224 3933

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