Burnt Ends, Singapore

Burnt Ends burnt a hole in my wallet. But it was worth every penny and was one of my best dining experiences ever.

Culinary Expectations

Although I usually eschew fancy restaurants in favor of Singapore’s legendary Hawker Stalls for mouthwatering-delicious foods, I made an exception for Burnt Ends during my recent visit to Singapore. Burnt Ends is the Australian Chef Dave Pynt’s One Michelin Star restaurant that has consistently been recognized as one of the world’s best restaurants. Every time I visit a pricey restaurant like this, I’m always a bit cynical, holding extremely high expectations and anticipating being let down. Burnt Ends met my expectations and even exceeded them. This was one of my best dining experiences ever.

I made a reservation about a month in advance, although another diner told me she was able to snag a seat just the night before. Either way, you need a reservation for the restaurant.

I’m a bit of a sucker for a good chef’s counter. There’s just something about watching culinary magic happen right in front of you that makes the food taste even better. So, when I snagged a reservation at Burnt Ends in Singapore, I was practically giddy. I arrived a few minutes before my noon reservation and was seated promptly as soon as they opened at noon. Chef Dave Pynt himself strolled over, gave me a friendly delightfully Australian-accented hello, and asked, “How hungry are you?” My eyes must have lit up like a kid in a candy store. “I’m very hungry… and American,” I said. (i.e., I demand an American-sized amount of food)

He chuckled and said, “Don’t worry, we’ll make sure you’re well-fed.” And boy, was I ever.

The Chefs Counter
Chefs Counter at Burnt Ends.

First of all, the service was exceptional. At different times during my dining experience, I looked around to see if there were other people in the restaurant, because the service felt so personal without being overbearing.

Chef’s Select

At Burnt Ends, you have the option of the a la carte menu or the Chef’s Select, where, as the name implies, the Chef selects what you eat. I opted for the Chef’s Select.

The Chef’s Select lunch was a whirlwind of flavors and textures. From the smoky, luxurious smoked quail egg and caviar to the decadent beef and uni, each dish was a masterpiece.

Quail egg and cavier.

The king crab and garlic brown butter was so good, I almost licked the plate (but I restrained myself…barely). And the bone marrow bun was pure, savory heaven, as was everything else I ate. Of course, the star of the show was the A5 Japanese Wagyu beef, cooked to perfection over the restaurant’s signature open fire.

King crab and garlic brown butter.