Burnt Ends


Mastery of smoke and fire in Singapore

Burnt Ends

On the Pass

Dave Pynt

Where can I find it? After shuttering its original location in late 2021, Burnt Ends moved to a new spot on Dempsey Hill, taking over an entire building to house all its multiple concepts under one roof: bakery, wine cellar, cocktail bar and main restaurant, as well as a swanky new private dining room.

The mastermind: Chef Dave Pynt remains at the helm, but works closely with executive chef Patrick Leano to ensure that new dishes appear on the menu with the distinctive Burnt Ends DNA. Nearly all of the food is kissed by the flame, whether directly from the grill or from an oven pit with burning logs. With Chef Leano’s Filipino heritage, you’ll see some Asian sauces and flavours make their way onto the menu.

What should I order? Many of the original Burnt Ends classics are still on offer, such as its selection of hand-carved smoked meats priced by weight and ranging from brisket to St Louis ribs and the famous pulled pork, best served stuffed into the Burnt Ends Sanger. But don’t skip over the daily specials, as these are hyper-seasonal items that sell out quickly. When in doubt, simply select the ‘omakase’ experience and let the team plan the menu for you.

Exemplary bar snacks: Although the new space is significantly bigger than the previous location, seats at Burnt Ends are still hard to come by. It is easier to get a reservation at the bar, where you can sample unique cocktails alongside a substantial food menu, including some items that are served in the main restaurant such as the Jamaican chicken with zesty lime crema.