Rewenka De Buhr
On the menu: Built around a four-tonne, two-brick kiln and with custom grills inspired by Basque institution Asador Etxebarri, Burnt Ends is all about simple, top-quality produce cooked on fire. On the menu, you’ll find flatiron steak with burnt onion and bone marrow, Western Australian marron (similar to a langoustine) with tobiko and kombu beurre blanc, and grilled leeks with hazelnut and black truffle. There’s no fuss or fanfare around the food – every morsel has been touched by the flame and the ingredients speak for themselves.
Meet the grill master: Born in Perth, Western Australia, Pynt worked under acclaimed chefs including René Redzepi of Noma of Copenhagen, Tetsuya Wakuda of Waku Ghin in Singapore and Fergus Henderson of St. John in London. It was under Victor Arguinzoniz at Etxebarri in 2010 that he found his passion for cooking with fire and learned to master the flame. In 2012, he opened London pop-up Burnt Endz, and since 2013 he has run Burnt Ends in Singapore’s Chinatown.
If you only eat one thing: Try the Burnt Ends Sanger, a brioche bun filled with juicy pulled pork shoulder, coleslaw and chipotle aioli. Also available for takeaway and via delivery platforms.