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Burnt Ends

Singapore

The Lion City’s landmark barbecue spot

Where is it? After moving from its original location in late 2021, Burnt Ends is now well established on Dempsey Hill, taking over an entire building to house its multiple concepts under one roof: bakery, wine cellar, cocktail bar and main restaurant, as well as a swanky new private dining room.

Who’s in the kitchen? Chef Dave Pynt remains at the helm, but works closely with executive chef Patrick Leano to ensure that new dishes appear on the menu with the distinctive Burnt Ends DNA. Nearly every dish is kissed by the flame, whether directly from the grill or from an oven pit with burning logs. With Chef Leano’s Filipino heritage, you’ll see some Asian sauces and flavours make their way onto the menu.

On the Pass

Dave Pynt

Must orders: Many of the original Burnt Ends classics are still on offer, such as its selection of hand-carved smoked meats priced by weight and ranging from brisket to St Louis ribs and the famous pulled pork, best served stuffed into the Burnt Ends Sanger. But don’t skip over the daily specials, as these are hyper-seasonal items that sell out quickly. When in doubt, simply select the omakase experience and let the team plan the menu for you.

Don’t skip the bar: Although the new space is significantly bigger than the previous location, seats at Burnt Ends are still hard to come by. It is easier to get a reservation at the bar, where you can sample unique cocktails alongside a substantial food menu, including some items that are served in the main restaurant such as the Jamaican chicken with zesty lime crema.

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