Burnt Ends
Barbecue restaurant · Ridout ·
Wood-fired modern Australian BBQ, open kitchen, custom grills
Wood-fired modern Australian BBQ, open kitchen, custom grills
"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
"Burnt Ends is listed at the The World's 50 Best Restaurants in 2025 as rank 68." - The World's 50 Best Restaurants
"A Singapore restaurant described as an Australian-style barbecue spot, cited as a peer to the newly starred Texas barbecue restaurants." - Nadia Chaudhury
"Mentioned as an international example alongside the newly starred Texas barbecue outlets, described in the article as Singapore’s Australian-style barbecue restaurant and used as a point of comparison with Texas recipients." - Brittany Britto Garley
"We’re not entirely sure what makes the food at Burnt Ends taste so good, but the prevailing theory is some form of Australian magic. The restaurant moved to a larger space in the Dempsey Hill area, but that somehow made reservations even harder to get. The menu changes pretty regularly, but what you can count on, though, is that everything from lettuce to duck hearts will have grill marks and be delicious—and that dinner will set you back at least $100 per person. Be sure to order their off-menu beef marmalade, a sweet and tasty mess of concentrated beef jam heaped onto their in-house sourdough. It’s like the Burnt Ends version of a secret handshake (but with meat)." - anthony eu