Consistently ranked in the upper echelons of Asia’s 50 Best Restaurants, Burnt Ends is the endlessly popular barbecue joint from Australian chef Dave Pynt. Pynt worked under acclaimed chefs including René Redzepi of Nomaof Copenhagen, Fergus Henderson of St. John in London and perfected primeval barbecue grilling techniques under charcoal master Victor Arguinzoniz at Etxebarri in the Basque region.
The secret to his refined barbecue food, 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. On the menu, expect to find flatiron steak with burnt onion and bone marrow, smoked quail eggs with caviar, grilled leeks with hazelnut and black truffle and the signature Pulled Pork Sanger.
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Laidback vibes and bold flavours