Smoky, Charred and Tasty - Burnt Ends

Burnt Ends is a modern bbq restaurant that offers seriously yummy food and a happy foodie ending. Its kitchen is helmed by Australia-born Chef David Pynt and restaurant backed by Loh Lik Peng + Andre Chiang. I enjoyed this article on the chef. The yummy food was created by him and with a four-tonne, dual cavity oven fired by apple and almond wood and grills.

Reservations can be made via their website and based on my experience, it is almost impossible to engage the restaurant via phone. I had earlier made a reservation for two at 6.30pm but we decided to push the meal to Nov and after several failed attempts to call and cancel, i decided to ask ML if she would be willing to eat with me. Thank goodness she was because a penalty of $20 is levied upon each no show.

I reached slightly after 6.30pm and the place was almost full. It was raining and the rain was so crazy with lightning and waterfalls. ML was stranded without a brolly and I went to rescue her. Both of us got terribly wet in the process. Ha. ha. ha. What a start to dinner.

I had earlier secured seats in front of the Burnt Ends bar and we had great fun watching the Beverage Manager do his thing. The menu is printed daily and today, it's this.

We got the Scallop, shisho and citrus, Beef marmalade and pickles, Pulled pork sanger and 200 gms of Onglet, burnt onion and bone marrow. I was really sold on the bone marrow.

First up! The scallops

These were fresh,  refreshing, with a hint of sea and zest. The combination was really nice with the leaf, though... I wasn't sure if they were meant as garnish.... O well...

The Beef Marmalade arrived, and I just looked at it for a moment with pleasure because I like pickles and pickles paired thick meat sauce atop a buttered piece of bread totally made me want to demolish it instantly.

This dish was wonderfully savoury and sweetish with pucker of pickle. We wanted to lick the plates but controlled ourselves, and thank goodness the sanger arrived shortly.

I LOVE how the pork was so tender and juicy!! I wasn't expecting much since it just looked like a normal burger, BUT I was wrong, I was totally bought over by the juicy, tender, warm, luscious burger and I had to order a beer because I needed to complete my burger experience.

Pistonhead Lager - nice colour, taste ok.
The Onglet arrived next. Waaaaooowwwww.....

It was amazzzinggg, smoky, rich flavour and a perfect medium rare, no excess blood and deviod of iron taste. The slightly zesty sauce went really well with the meat. So. Yummy.

After demolishing the last slice of beef, we were stuffed.. But we had to order desserts :D The wait staff recommended us the smoked ice cream and honey cake and we agreed, plus 2 marshmallows. The marshmallows arrived first and I had abit of a hard time putting this into my mouth because it screams carbon. I finally did, however..

I appreciated the crispy skin and sweet caramelised taste of the marshmellow but I just could not reconcile with eating so much burnt matter. The smoked ice cream, however, was a totally different matter. 

I was wondering how an ice cream can taste smoked, and doubted the plain look but on the first bite I went oommgg, it's really smoked! This ice cream has got a strong smoked savoury taste, and the honey cake was really good.

Beautiful meal, really!!!! I would revisit Burnt Ends, in a heart beat. No, like half a heartbeat. Ha. Ha.

Burnt Ends
20 Teck Lim Road (S) 088391
Hours:
Tues - 6pm to 12am
Wed to Sat - 11.45am to 2pm, 6pm to 12am
Closed on Sun & Mon