"Years ago, the Aussie owner-chef David Pynt opened a pop-up in London called Burnt Enz to great acclaim. Then his refined barbecue food cooked in a wood-fire brick kiln was taken up a notch with Burnt Ends in Singapore. In 2021, it moved to this location, twice as big as its previous space. The small but interesting snack menu is worth exploring. Meats and fish are well complemented by the Australian wines on offer. Book ahead to secure a table." - Michelin Inspector
