Refined oven-roasted & charcoal-grilled cuisine at urban-chic “small plates” dining bar

burnt ends singapore

October 17th, 2013

 

One of Singapore’s more celebrated restaurant openings this year, Burnt Ends debuted in April, with Australian chef David Pynt introducing his refined barbeque style cooking to the local restaurant scene. Adding its lustre to the already impressive restaurant credentials of the Keong Saik neighborhood of Singapore’s  vibrant Chinatown, Burnt Ends was backed by several of Singapore’s most prominent restaurateurs- Andre Chiang, owner /chef of the internationally renowned  Restaurant Andre , together with Loh Lik Peng of the Unlisted Collection group and local hotelier Mavis Oei. An intimately scaled dining bar that seats only 18 diners at a long counter, plus 6 at a chef’s table, Burnt Ends offers a delightful culinary experience with its “small plates” concept of multiple dishes, plus an engaging interaction with the kitchen team as they meticulously prepare each dish.

Chef David Pynt – having previously cooked at one of  partners’ Loh Lik Peng and Mavis Oei’s London restaurants- the Michelin starred Viajante- took an opportunity last year to highlight his credentials as a masterful exponent of modern grill cooking with the launch of his pop-up gourmet barbeque concept- Burnt Enz-  established in the courtyard of an artisan coffee roaster in East London to coincide with the 2012 Summer Olympics. Built specially for the series of events, Pynt revealed the prototype of his now hallmark massive wood-fired oven, and his take on a modern, simple, yet refined style of  oven-roasted and charcoal-grilled fresh produce cuisine. Encouraged by the success and critical acclaim for Burnt Enz in London, Pynt and his backers decided to transplant the concept to Singapore- leading to the establishment of Burnt Ends.

THE OVEN
The showpiece of Burnt Ends, Pynt’s formidable oven, was custom constructed in-situ to industrial kiln specifications from high temperature refractory bricks, and stands on a 4 tonne base of steel girders and insulated concrete. The arched pair of ovens are fired by combinations of apple and almond wood- specifically chosen for their aromatic properties. Achieving temperatures in excess of 700 C – one side typically operates as the high temperature oven, and the other, using only referred heat of around 200 C, as a slow-cooking oven.

BURNT ENDS SMALL PLATES BARBEQUE CUISINE
With a focus on cooking only the best market fresh produce- the menus at Burnt Ends are composed daily- inclusive of signature and popular dishes that generally remain available on a daily basis. Deftly utilising the full potential of  the wood-fired ovens and grills, the culinary team execute varying cooking techniques such as smoking, slow roasting, hot roasting, baking, grilling and cooking directly on coals to best capture and enhance the flavors of each kind of produce. Menus typically offer selections of seafood, vegetables, meats such as beef, offal and suckling pig, and several desserts.

The signature dish of chef Pynt is the Burnt Ends’ Sanger (taking its name from Australian slang for sandwich)- pulled pork shoulder, cole slaw,chipolte aioli and brioche bun. Other dishes that best exemplify the repertoire of chef Pynyt and his team include the Whole Suckling Pig with cider- slow-roasted; Grilled Squid with sweetcorn and paprika; and the Flat Iron, Burnt Onion and Walnut. Most days, whole fresh fish are featured on the menu- oven-roasted and to share among 2 -3 people.

Complementing the sophisticated yet simply cooked cuisine, the impressive wine list complied by Burnt Ends restaurant manager & sommelier Cameron Dewar, focuses on grower-producer labels from mostly family-owned wineries- with representation from most major wine producing countries. A concise selection of classic cocktails are also available, plus regularly updated offerings of American, Japanese and European craft beers.

Burnt Ends is open for lunch and dinner, Monday to Saturday (except lunch on Mondays). The Lunch Menu is an abbreviated version of the daily Dinner Menu. Reservations are taken for the first seating at the dining bar from 6 pm- but no reservations accepted after 6:30 pm- except for the chef’s table- with minimum spend requirements. 

Inside Burnt Ends

burnt ends singapore

The impressive heart of the kitchen- custom-built on site- the twin chamber, wood-fired oven; and adjacent, three side-by-side, pulley-adjusted heavy steel grills that cook over coals taken from the ovens.

 

burnt ends singapore

The decor exudes a contemporary pared-back aesthetic- with white walls, polished concrete flooring and the long timber dining bar blending harmoniously with the polished stainless steel work surfaces and industrial elements of the showcase kitchen. 

 

burnt ends singapore

A semi-private booth setting / chefs table at the far end of the room seats 6 diners ( booking and minimum spend required)

 

burnt ends singapore

A handsome solid timber counter extends the length of the room- seating 18 diners in low-slung black wire mesh chairs.

 

burnt ends singapore

Guests enjoy an engrossing proximity to the chefs’ workplace.

 

burnt ends singapore

Each dish is meticulously prepared under the watchful attention of the chefs.

 

burnt ends singapore

In addition to the Wine List, Burnt Ends also offer some classic cocktails- crafted with premium spirits from artisanal producers. A selection of American, Japanese and European craft beers are updated weekly. 

 

Hand-built wood-fired oven & grill

burnt ends singapore

Chef David Pynt- slow roasting a Suckling Pig- utilising only heat generated from the adjacent oven chamber.

 

burnt ends singapore

Tomatoes roasted in the high-temperature oven. 

 

burnt ends singapore

Custom-engineered charcoal grills- with manually operated winch cables precisely adjusting the cooking height and temperature specifically for each of the three grills.  

 

Highlights from the Burnt Ends Daily Market Menu

burnt ends singapore

Warmed Oyster- S$7 each – one minute in the oven is sufficient to slightly warm the fresh oysters.

 

burnt ends singapore

Pollock, Cucumber and Mint  S$14

 

burnt ends singapore

Toast, Tomatoes and Lardo  S$14- fresh vine tomatoes briefly roasted in the oven.

 

burnt ends singapore

Fennel, Orange and Burrata S$14 – with the hallmark “burnt ends”

 

burnt ends singapore

Duck Hearts, Endive and Aioli  S$18- oven roasted

 

burnt ends singapore

Kingfish, Apple and Seaweed  S$18 – seared and smoked on the pulley-adjusted charcoal grill.

 

burnt ends singapore

Pineapple, Rum and Vanilla  S$10   Smoked vanilla ice cream, oven roasted pineapple.

 

 Recent examples of Burnt Ends Menus 

burnt ends banquet menuburnt ends menu- oct 3rd

 

 

 

 

 

 

 

 

 

 

 

burnt ends singapore

Burnt Ends – grill restaurant & bar, Singapore

Address:  20 Teck Lim Road,  Singapore 088391
MRT station:  Outram Park or Chinatown
Inquiries+65.6224 3933
Website:  www.burntends.com.sg/
Facebook Page:  www.facebook.com/BurntEndsSG
Opening Hours:  Monday to Saturday
Lunch    11:45 am ~ 2:30 pm  (excluding Mondays)
Dinner  6:00 pm ~ 12:00 am (no reservations at the dining bar after 6:30 pm- first seating at 6 pm can be booked)