Burnt Ends | UrbanJourney.com

Burnt Ends


CHINATOWN - It may come as a surprise to some that a BBQ restaurant made it onto the prestigious Asia’s 50 Best Restaurants List, but then those people have probably never been to Burnt Ends. Here Australian chef David Pynt pays homage to his homeland with smoky barbecued meats grilled over apple and almond wood and finished in custom-built ovens. And it’s not just all about hefty slabs of premium beef and pork seasoned and cooked to perfection; they also do other tasty delicacies like king crab, quail and oysters.


Why you should come here:

If you want a delicious meal and a good buzzy ambiance, this spot is for you. The long wooden counter offers seats directly in front of the open kitchen, which creates a convivial environment where you can chat up the chefs and the patrons sitting on either side of you. Watching the chefs work is all part of the fun, as they know exactly how to take each primo ingredient and smoke, char and sear it just enough so that the flavours really come through and then jazz it up with some of their signature sauces, spices and garnishes.


What we love:

The Burnt Ends Sanger is to die for. The pork is slow roasted for 10 hours and then pulled into tender strands, the brioche bun is soft and fluffy, and the cole slaw adds a cool touch to the smoky chipotle aioli. Need we say more? Meat lovers will also love the Beef Marmalade and Pickles served on housemade sourdough bread that is char-grilled first and then topped with melty cheese, beef marmalade and huge slices of pickles sprinkled with chives.

And for the odd vegetarian who happens to amble in the door, they also have a few dishes that don’t contain meat like the Fennel, Orange and Burrata, the Smoked Quail Eggs with caviar, and the Onion, Maple and Almond with sweet roasted onions, fresh salad greens, parmesan cheese and crunchy almonds. Plus their menu is constantly changing to showcase seasonal ingredients, so there is always something new to try.


UJ Tidbit:

They only take reservations for lunch from Wednesday to Saturday at 12pm or 12:30pm and for dinner from Tuesday to Saturday at 6pm and 6:30pm. Try heading there early on a weekday, putting your name down on the list and then heading over to one of the many bars in the neighbourhood for pre-dinner drinks to kill some time and work up an appetite (which you will definitely want to do beforehand).



About $45++ per person not including beverages.


20 Teck Lim Road

Tel: +65 6224 3933

Hours: Tues: 6pm - Late; Wed - Sat: 11:45am - 2pm and 6pm - Late

Visit Burnt Ends website

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Instagram: @burntends_sg


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