Posted May 18, 2015on:
Burnt Ends is one of the more recent additions to hotelier Loh Lik Peng’s Unlisted Collection of restaurants, and also a collaboration with Andre Chiang.
The menu is pretty simple, and keeps changing based on what comes in fresh through the doors.
Their signature custom-built brick kiln is used for grilling food and also turning wood into embers meant for the trio of open grills beside it.
Chef David Pynt presides over the kitchen.
A staple of the Burnt Ends menu, smoked quail eggs. A bit pricey but so good!
Duck ham. Nice but too tiny a portion.
Another staple on their menu, the Burnt Ends’ Sanger. This is made of pulled pork shoulder, cole slaw, chipotle aioli, and brioche bun. A very rich burger
Flank, burnt onion, bone marrow. My new favourite place for steak, after Esquina!
Apple, cinnamon, and lemon tart. The tart’s crust was really thick and crumbly, while the insides are all soft and warm. Quite different from the usual tart but can be quite jerlat is not shared.
Overall highly recommended if you’re into BBQed meats and other small plates; I’ve been back several times already and Burnt Ends has already taken over the place of Esquina for the place to keep going back to eat!