Burnt Ends

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.

• Wood fire brick kiln cooking is the organising principle, the room and the food revolve around it.
• David Pynt, an Australian chef who previously ran a London pop up called Burnt Enz, is behind the kitchen.
• The restaurant relocated in 2021 to a space about twice the size of its earlier home.

Ingredient stars

• Wood fire smoke, as flavour, delivered via a brick kiln
• Robust cuts of meat that benefit from long cooking over fire
• Fish and shellfish treated with the same smoke, heat, restraint

Burnt Ends is a one star barbecue restaurant in Dempsey, built around a wood fire brick kiln. The format leans on a compact snack and main menu where meat and fish take smoke well, with a chef’s table feel and a drinks list that gives Australian wine plenty of space.