Burnt Ends

Singapore's Top Restaurants - - Australian -

The space is tiny, there’s only counter seat­ing, and reser­va­tions are lu­di­crously hard to come by. But no mat­ter, chef David Pynt’s Burnt Ends is trend­ing in a big way right now, and for good rea­sons.

The cui­sine is all Aussie; think Black­more wagyu from Vic­to­ria along­side a strictly Aussie-only wine list. The meat is cooked Aussie style, too— read: bar­be­cue, via cus­tombuilt four-tonne dual cav­ity ovens fed on ap­ple and al­mond wood, and three el­e­va­tion grills.

Fresh pro­duce is in­te­gral at Burnt Ends, which is why the menu changes daily ac­cord­ing to what’s avail­able. Some main­stays that have proven a hit: the in­cred­i­bly mor­eish beef mar­malade and pick­les; the Sanger with pulled pork shoul­der, chipo­tle aioli and brioche bun; and beef flank topped with sliv­ers of bone mar­row and served with burnt onions and a fresh green salad. 20 Teck Lim Road, Sin­ga­pore 088391 Tel: 6224 3933

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