BURNT ENDS

20 Teck Lim Road, S(088391) TEL: 6224 3933

Since the restaurant opened in 2013, it has been widely popular with both locals and tourists, and has earned a one Michelin star since 2018. The centrepiece is the custom-made grills where chefs David Pynt and Jake Kellie skilfully cook beef tenderloin (grilled until tender and smoky, and paired with burnt onion and bone marrow dips) and Blackmore’s cube roll. The latter is a fattier steak that’s impossibly tender when cooked to the precise doneness; both are served with a side of light greens. Balance the meat with an appetiser of taramasalata, a flatbread lathered with crème fraîche and topped with chopped chives and fish roe. Or toss in a side of refreshing butterhead lettuce with burrata, elevated by the addition of shallots, orange and a generous dousing of vinaigrette dressing. The drinks menu offers a concise selection of wines (mostly sourced from Pynt’s home country of Australia) and cocktails that cater to all taste preferences. Though perennially busy, the friendly staff take the time to chat with guests, explain dishes on the menu and give their expert recommendations.