Pulled pork shoulder in home-made brioche bun with slaw and chipotle mayonnaise
20 Teck Lim Road, Singapore 088391
+65 6224 3933
A spell under the tutelage of charcoal master Victor Arguinzoniz at Asador Etxebarri in Spain first sparked Dave Pynt's passion for playing with fire. After fronting an acclaimed pop-up in London, the Australian-born chef moved to Singapore to open Burnt Ends in 2013, with backing from high-profile chef-restaurateur Andre Chiang.
Bordered by a 17-cover dining counter, the open kitchen is dominated by a four-tonne, dual cavity oven fired by apple and almond wood. Delicate snacks, including smoked quail eggs and crispy salmon skin, are retrieved from its depths, but it is with heftier slabs of protein that the oven really comes into its own. The menu is written afresh every day but diners can expect plates of roasted quail and aïoli or pulled pork with slaw and chipotle mayonnaise in a brioche bun. The wine list focuses on small growers, regional styles and varietals from Pynt's homeland, while cocktails and craft beers are also popular ways to douse the flames.