Burnt Ends

Burnt Ends is one of Singapore’s most celebrated and distinctive dining experiences, holding its Michelin star continuously since 2018 and ranked among the World’s 50 Best Restaurants. Founded by Perth-born Chef-Owner Dave Pynt, who honed his craft alongside culinary heavyweights including René Redzepi at Noma and Victor Arguinzoniz at Asador Etxebarri, Burnt Ends relocated in late 2021 to its current home on Dempsey Hill, now occupying a spacious venue twice the size of its former Chinatown location. At the heart of the restaurant is a custom four-tonne, dual-cavity wood-fired brick kiln and four elevation grills, from which almost every dish on the menu draws its character. Chef Pynt and his team write new menus daily, guided by whatever is finest and freshest that morning. The result is a dynamically evolving menu of refined barbecue, from dry-aged meats and wood-roasted vegetables to house-cured charcuterie and inventive snacks. The flat iron steak with burnt onion and bone marrow is a perennial highlight, as are the daily specials that reflect the kitchen’s improvisational spirit. The restaurant has an exceptional cellar of Australian and international wines, alongside a craft spirits and cocktail programme. The atmosphere is lively and unpretentious, with an open kitchen counter, communal energy, and a strong ethos of quality without ceremony.