The Place Getting a table at Burnt Ends is no easy feat. I managed to check out the new Burnt Ends space in Dempsey (they have relocated from their previous Teck Lim Road outlet), all thanks to a friend who managed to snag a reservation. Brief introduction to the restaurant if you have not been here before – Burnt Ends is founded by Chef-Owner Dave Pynt, and is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits. It currently holds One-Michelin star since it first awarded in 2018, and is currently ranked #34 on the 2021 San Pellegrino World’s 50 Best Restaurants List and #41 on the 2022 San Pellegrino Asia’s 50 Best Restaurants List.
My first impression of the new space is the spaciousness as compared to its previous space – high ceiling, a long counter top seating area with a view of the open kitchen, and a wooden interior which symbolises the wood-centric fire theme of Burnt Ends.
For couples, the best seats are probably the counter seats as you get a sense of the energy of the culinary team while waiting for your food. Otherwise, the tables beside the frosted windows are the best for groups of 3 or 4.
The Food The menu evolves daily, though there are some signatures which stay on. It is a concise menu, split into small bites and sharing plates. I started with the Beef Cigars (S$14), a crispy bite-size roll stuffed with beef. Think of it as a very good beef spring roll.
The Karubi Ssamjang (S$16) is another beef dish I enjoyed, where the flavourful beef is paired with Korean Ssamjang sauce. The familiar Asian flavour kicks in well for me and it does elevate the Karubi flavour.
For mains, I decided to go for the Chicken and Peri Peri (S$65 for 2 people) as I have never tried this dish before at Burnt Ends, and the rest of the small plate options did not interest me. The chicken is very tender and delicious, even for the breast meat.
The Peri Peri sauce complements it well, and is not at all spicy. The portion is definitely good to share for even up to 3-4 people if your table is planning to order a good variety of dishes.
Another main dish which I will always order at Burnt Ends is the Flat Iron, Burnt Onion and Bone Marrow (S$36/100g). The staff will recommend the portion based on your table size and what you have already ordered, so I had around 220g of the steak.
Grilled to perfect medium-rare, expect a succulent flat iron and it is even better with bits of the bone marrow fats. This is also the recipe for a failed diet plan if you get what I mean.
As if I did not have enough bone marrow, it was not my first time having the Bone Marrow Bun (S$15) but no regrets for ordering this side dish once again. Not a huge portion, and I can’t stomach too much of this delish bun as it is quite rich and gets a little cloying after a few bites.
Rants Alas, getting a table requires much luck and fast fingers.
Will I Return Again? There are obviously signatures which I did not have this time such as the King Crab and Garlic Brown Butter, and the Beef and Uni. There is always next time, perhaps? That is if I am lucky to snag a table at the mystic reservation system.
Taste bud: 4/5
Hole in the pocket: 4.5/5
Overall Experience: 4/5
7 Dempsey Road
Tel: +65 224 3933
Tuesday & Wednesday: 6pm to 11pm
Thursday to Saturday: 11:45am to 11pm
Closed on Monday & Sunday
Ranted by The Ranter