Certified World's Best Bar
Feb 20, 2020
Hidden behind a charred wood facade, Burnt Ends is a modern Australian-style barbecue restaurant with an open kitchen and counter seating that give it a casual feel. But Burnt Ends is not just an ordinary barbecue place. The restaurant, founded by renowned Australian-born chef Dave Pynt, was Asia’s 50 Best Restaurants No. 10, and received its first Michelin star last year.
The secret is in the enormous four-tonne, custom-built, two-oven brick kiln powered by fragrant apple and almond wood, where food can be smoked, roasted, or cooked directly on 700 degree Celsius coals. It is precisely calibrated to cook at scorching hot temperatures on one side, and slow-roast on the other. Almost everything on the menu touches it. Prepared to perfection, the dishes that come out – exceptional meats, of course, but also fish, seafood, and even desserts – elevate barbecue to impossibly new heights. The menu changes every day, but a few must-haves stand out, like the Onglet, Onion and Bone Marrow, Smoked Quail Eggs with Caviar, Kingfish dish, Grilled Norwegian King Crab, and the signature Pulled Pork Sanger. Also not to be missed are the vegetable courses, like the Leeks with Hazelnuts and Brown Butter, that are just as serious and well-executed as the meat dishes.
All this delicious food is of course best enjoyed alongside a perfectly executed cocktail from the bar, now helmed by Kelvin Chow, previously of Operation Dagger. Ask and he’ll gladly recommend and craft a tipple or two for you based on your palate and what you’ve ordered. Try Something Like a Cider to start, a mix of Green Apple, Longan Honey, Brioche and Lillet Blanc, a refreshing, mead-like drink to prepare you for the meal ahead. Another must-try is the surprising Spanish G&T, with jamón and dill-washed Monkey 47 gin, rockmelon and sherry vinegar, regular Monkey 47 gin, and East Imperial Old World Tonic. You could also order a bottle from the impressive wine list, that puts forward remarkable labels from mostly family-owned wineries around the world. Food pairings are available with the help of a sommelier.
The low, rumbling sounds of the oven are level with the muted conversations, as patrons carefully observe the ultra-focused staff. Under charcoal-colored overhead lamps, the long rain tree wood counter sits 18. This is not the place for group gatherings, unless you secure the chef’s table for 6 at the far end of the room. And with reservations that were already hard to book, even months in advance, 2019’s accolades now make it even more difficult to snag a spot near the action.