Ranked in the top 10 in Asia for the most primitive cooking method, charcoal grilling!
We explored the possibilities of cooking at Singapore’s Burnt End, which boasts overwhelming support from chefs in the same industry.
平均予算：ランチ 7,000～10,000円、ディナー 10,000～15,000円 ／「ミシュランガイド シンガポール 2019」1つ星、「アジアのベストレストラン50 2020」No.5
Ave. Budget: Lunch 1,000-2,000 JPY, Dinner 1,000-2,000 JPY
The New “Sorcerer of Flames”: Elevating the Art of Open-Fire Grilling
One Saturday night, I found myself wandering through the unfamiliar streets of Singapore, unable to decide where to have dinner amidst the city’s diverse restaurant scene. Well, I did have a destination in mind. In fact, that was precisely the reason why I couldn’t make up my mind.
The place I had in mind was “Burnt Ends.” The name alone, which translates to “charred ends,” had piqued my curiosity, for it was a restaurant renowned for its open-fire grilling.
The resurgence of open-fire grilling, gaining recognition worldwide, is championed by “Burnt Ends” in Singapore.
Ever since experiencing the primal and irresistibly delicious nature of open-fire grilling, whether at a steakhouse in Florence or an American barbecue joint inspired by the same concept, I’ve been unable to resist the allure of the combination of firewood and meat. Indeed, it’s become something of a primal instinct.
In Japan’s fine dining scene as well, there’s a growing appreciation for the wonder of wood-fired grilling, seen in places like “TACUBO” in Ebisu and “Kainoya” in Kagoshima. In this trend, one could consider “Burnt Ends” in Singapore to be a leading figure.
Opening its doors in 2013, it made its debut on the Asia’s 50 Best Restaurants list in 2015 at No. 30. It has steadily climbed the ranks since then, reaching No. 14 in 2016 and No. 10 in 2017, establishing itself as a highly acclaimed and must-visit restaurant.
However, due to its immense popularity, when I decided on this trip a month prior, it was already fully booked. But all hope was not lost. “Burnt Ends” allows reservations only for the first seating, which starts between 18:00 and 18:30. For the second seating, you can only make a reservation on the day of your visit. So, if you’re willing to wait near the restaurant for a few hours, there’s a chance you can secure a spot for dinner, and with that possibility in mind, there was no choice but to give it a shot.
Arriving at “Burnt Ends” on Teck Lim Road, a trendy street lined with restaurants, around 20:00 after a walk from the subway station “Chinatown,” I had chosen quite an odd time for dinner. I wondered what time I could actually get a meal and cautiously pushed open the restaurant’s door.
I approached a staff member who also handled reservations and asked, “I’d like to have dinner,” to which they responded, “If you’re okay with an outdoor table, we can seat you right away.”
For a moment, I didn’t quite understand. Outdoor table? Gazing out and observing the scene outside more attentively, I noticed there were bar tables set up where one could sip drinks while waiting for a seat to open up.
I inquired, “What about waiting for a counter seat?” and was told, “That might take around 2 hours or so.”
Thinking that dining at an outdoor table wouldn’t be a bad way to create a memorable experience from my journey, I chose that option. I raised a toast with a chilled glass of white wine, and before me lay a bustling street scene. Dining at roadside tables or similar setups had been quite common during my travels in Asia, but experiencing it at a high-end restaurant like this was a first for me.
Exceptional Grill Techniques Shine in the Appetizer Selection
While the menu offers set courses, with 6 to 7 courses being a bit overwhelming, I decided to go à la carte. However, the menu was so enticing that I found myself unable to decide what to order. Eventually, I abandoned the idea of ordering just four dishes and instead said, “I’ll leave it up to you for about 4 dishes or so.”
But I did specify, “Please include deer thigh meat as the main dish.” Upon hearing this, the staff smiled, so I felt confident that it would be taken care of.
First, they brought out an “amuse-bouche” and said, “This is our signature.” It was a quail egg cooked to perfection with caviar on top, and it turns out they also baked this in the oven. Indeed, it carried a distinct smoky aroma. Yet, the egg was perfectly runny. I couldn’t help but be amazed by their exceptional technique in achieving this level of precision, right from the start.
Next up was the “Beef Toast.” They seem to have quite a repertoire of toasts, but since I requested deer meat as the main dish, they switched it to beef for me. Although this place may look like a dynamic and casual barbecue joint, they certainly pay attention to details.
The beef, generously coated in a rich barbecue sauce and served with pickles, delivered robust and satisfying flavors. However, what was truly delightful was the “burnt edge.” Many people appreciate burnt rice at the bottom of a pot, and the same applies to barbecue. Unlike those cooked on gas grills, items roasted in an oven, like this, carry a smoky aroma and extra flavor even in their charred parts.
Following that was the “Grilled Mushrooms,” simple yet delicious, enhanced by the aroma of olive oil and Italian parsley. The natural flavors of the ingredients shone through. Dip a baguette into this sauce, and it turns into an exquisite and incredibly tasty delight.
Chef David Pynt, who focuses on intuitively delicious flavors, excels in his craft.
Speaking of the course, the main course featured seafood, and it was none other than “King Crab.” Moreover, it’s from Hokkaido, Japan.
Is that something to be grateful for? While it might evoke a sense of disappointment similar to when you buy what you think is a local specialty while traveling abroad, only to find out it’s made in Japan, remember, this is Singapore. When it comes to ingredients, Japanese produce is among the most premium.
In Singapore, even in fine dining, menu items often feature Japanese ingredients like “Hokkaido oysters” or “Kumamoto Akaushi (Red Beef),” just like it’s commonplace. The King Crab, with its moist and perfectly cooked flesh, almost to the point that it doesn’t seem grilled at all, is simply exquisite.
Next came the eagerly awaited main course, featuring venison. Despite being venison, there was no gamey taste, a testament to the quality of the meat. But what’s the deal with this incredible tenderness?
It’s cooked perfectly inside, with a tantalizing hint of rareness. The finely textured venison, thoroughly infused with meat juices, is a rarity to behold.
And the aroma! It’s not the typical charcoal grill scent but rather the unique fragrance of wood-fired meat. It was truly outstanding.
Upon inquiry, I learned that they emphasize aroma, importing apple and almond wood from Malaysia and Thailand.
As for wines to pair with the meat, the focus is on Australian selections. What I truly felt with Burnt Ends’ cuisine is that it boasts top-quality wood-fired cooking recognized worldwide.
Now, who is Chef David Pynt? Upon investigation, I found out that he is a 32-year-old from Perth, Australia. After starting his career at Tetsuya’s in Sydney, he honed his skills at Etxebarri in Spain.
Speaking of Etxebarri, it’s renowned as one of the top establishments for wood-fired cooking, often referred to as the “sorcerer of fire,” led by Chef Victor Arginzoniz. When Pynt mentions that he “learned the techniques of wood-fired cooking extensively at Etxebarri,” it seems like he’s looking at a different future.
Rather than adhering to traditional dishes in the style of Etxebarri, Pynt constantly emphasizes his inclination to evolve. That’s the work of a young man in his early thirties looking toward the future.
Yet, underlying all this is an innate desire for deliciousness. Perhaps that’s why he chose this style. He expresses it with the word “Easy.” It doesn’t mean doing things easily but rather “not overthinking it, just focusing on what intuitively tastes delicious,” as he explains.
While I appreciate both approaches, amid the trend of fine dining worldwide gravitating toward dishes that make you wonder what you’re eating and require deep contemplation, restaurants like Burnt Ends, which prioritize deliciousness above all else, make me quite pleased.
I hope we see more of such restaurants in Japan.
How to make a reservation
In addition to phone reservations, utilizing the instant reservation service can be convenient. They start accepting reservations three months in advance. However, it’s important to note that reservations are only available for specific time slots: lunch starts from 12:00 to 12:30, and dinner starts from 18:00 to 18:30.
For time slots other than those mentioned above, you can visit and sign up on the waiting list, where you’ll wait for an available table (typically with an average wait time of 2-3 hours). Many customers pass the time by having a drink at nearby establishments. Unlike the Japanese system where your right to the table is forfeited if you’re not present in front of the restaurant when a table becomes available, they are more flexible here, allowing for some leeway even if the order of customers waiting gets shuffled.
Regarding seating types, there are primarily three types:
- “Chef’s Table” for 6-8 people, with a set menu only.
- “Counter Seats”
- “Bar Seats,” which are standing seats.
I’ve mentioned “primarily” because as per the text, there might also be terrace seating available.
Map
–Restaurant Information on “Burnt Ends”–
Open: Lunch (Wed – Sat): 11:45 AM – 2:00 PM Dinner (Tue – Sat): 6:00 PM – late
Closed: Sunday and Monday
Phone Number: +65 6224 3933
Address: 20 Teck Lim Road, Singapore 088391
Official Website
▽If you’re looking for Michelin-starred restaurants in Singapore, check out this article▽
▽If you’re looking for restaurants ranked in “Asia’s 50 Best Restaurants,” this article is for you▽
