A Modern Australian Barbeque offering casual dining with seating at countertop table looking directly into the open kitchen. The custom built four tonne, dual cavity ovens and three elevation grills bring a new and exciting dining experience to Singapore.
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Address

20 Teck Lim Road
Singapore 088391

Tuesday:
06:00pm - 12:00am

Wednesday:
11:45am - 02:00pm
06:00pm - 12:00am

Thursday:
11:45am - 02:00pm
06:00pm - 12:00am

Friday:
11:45am - 02:00pm
06:00pm - 12:00am

Saturday:
11:45am - 02:00pm
06:00pm - 12:00am

Sunday:
Closed

Monday:
Closed

Phone
Price

~$70/pax

What you should order at Burnt Ends

You should order these at Burnt Ends

Reviews at Burnt Ends

Reviews of good food at Burnt Ends
Worth Every Calorie

Awesome food. Fresh, flavourful, a must eat! Not forgetting, the chef is hot looking !! Satisfaction to the stomach and eyes. 😏

I'm in love with this moist, tender and perfectly cooked Belly Chop with Raspberry and Quince, which was a surprising accompaniment.

Initially I thought it was a mashed potato with quince but I was so wrong! The slightly sweet and fruity paste with hints of umami, complemented the pork so well like marriage made in heaven. .
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Burnt Ends, Singapore

Hot Roasted Quail ($24) 🐥.

🍴Tender & tasty quail meat ⭐️ 4/5 ⭐️.
⚠️ Voted one of the world's best restaurant, a 1-2 month advance booking is required.
📍@burntends_sg, 20 Teck Lim Road S088391 .

Give Me More

Sugar Cake & Smoked Ice Cream ($12+)

It's my 2nd time ordering this. I love the texture of the cake - gooey inside, slightly stiff/crispy on the outside. The ice cream is indeed smokey which goes so well with the sweetness of the cake. Thumbs up! 👍

💳 Accepts credit cards
🌬 Air-conditioned seats
💻 Accepts reservations - go to their website, score a last minute booking, or book 2 months in advance
🙋 No service charge

Explosion In My Mouth

Sanger ($20+)

For all the pulled pork fans out there ✌Devoured this in an instant. The Savoury pulled pork went well with the coleslaw, with a slight smokeyness that wasn't overpowering. I also appreciated very much that the Brioche bun did not get soggy. How does it stay so fluffy!?

💳 Accepts credit cards
🌬 Air-conditioned seats
💻 Accepts reservations - go to their website, score a last minute booking, or book 2 months in advance
🙋 No service charge

Explodes In Your Mouth

Smoked Quail Egg & Caviar ($15+)

Probably the most expensive egg I will eat in my life. But was it worth it? YES. Love the slightly smokey flavour & the yolk was oozy runny super delicious.

💳 Accepts credit cards
🌬 Air-conditioned seats
💻 Accepts reservations - go to their website, score a last minute booking, or book 2 months in advance
🙋 No service charge

Burnt Ends - Flank, Burnt Onion And Bone Marrow

There’s something incredibly honest about a solid slab of meat coaxed over open flames into a lovely charred outer while remaining tender and juicy on the inside. Not just the meat, the sauce is dizzyingly impressive too. Both work perfectly together, the flavour profiles of each being brought out by the other.

🗒 Flank, 205gms ($53.30)

Burnt Ends - Roast Beef and Tartare Salad

The objective was to taste as many OMG dishes as possible, and sticking to two courses and dessert was no way to win. The only limitation was the size of the table. Our third plate - roast beef and tartare salad.

🗒 Roast Beef and Tartare Salad ($14)

Burnt Ends - Beef Marmalade and Pickles

The very best bits of a roast, but on toast, with mayo and sweet pickles. Why must the most delicious things also be the trickiest and messiest to eat?

🗒 Beef Marmalade and Pickles ($14)

Burnt Ends - Jamaican Chicken with Lime Crema

Currently ranked 70th on the World's 50 Best Restaurants list and 14th on the Asia’s 50 Best Restaurants list, Burnt Ends is a modern Australian barbecue joint tucked away in a narrow strip of shop house space in Chinatown’s Teck Lim Road.

The restaurant features a 8-seater chef’s table tucked at the far end and a burned rain-tree-wood counter table with a seating capacity of 18. The casual dining approach encouraged you to relax, chat and eat freely with your date, or whoever you were with. The table is minuscule, sure, but that was all part of the intimacy as the menu is geared toward small plates meant for sharing.

We were recommended some excellent appetizers. Our first starter was the Jamaican Chicken with Lime Crema. Packed with tons of bold flavour, it was fragrant, savoury and smoky all at once. And the grilling gave the outside a nice crispness while the inside stayed nice and juicy-tender.

🗒 Jamaican Chicken with Lime Crema ($10)

Garlic Shoots ($12)

Although really yummy with a good citrus flavour, paying $12 for 3 long pieces of vegetables seems too much to me 😅 ⭐️ 3/5 ⭐️

Beef Marmalade & Pickles ($14)

So good I could keep eating more - the tender & flavorful beef went well with the pickles, onions & sourdough bread to make each bite delicious 😋 ⭐️ 4.5/5 ⭐️

Duck 🦆Hearts and Peri Peri

Duck 🦆Hearts and Peri Peri (S$8+)
Available at @BurntEnds_SG
Never had hearts in this way. Kind of chewy, spicy.
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Burnt Ends
Address 🏠 : 20 Teck Lim Road, Singapore 🇸🇬 088 391
Tel ☎ : 6224 3933
Open 💈 :
Lunch : Wed - Sat : 11.45am - 2pm
Dinner : Tue - Sat : 6pm - late
MRT 🚇 : Outram Park (EW16/ NE3)
Note 📝 : No service charge. Got GST.

The Sanger To Rule Them All ($21.40)

When a restaurant has a 3-month-long waiting list, *sob sob*, you make the most of whatever from there you can get your grubby paws on.
Fortunately, the iconic Sanger of Burnt Ends (thank you Chef @dpynto 🙏) always does a great job of consoling me.
Somehow, I am able to find solace in the warm embrace of its pillowy soft brioche buns kept far apart by a thick and insanely delicious layer of the most moist pulled pork, crisp purple slaw and chipotle mayo.
Of course it's not the same as sitting at one of the highly-coveted seats in the restaurant and feasting till I am a fat, mean, moaning machine but it will have to do. For now.

Pickle My Tastebuds

Beef Marmalade and Pickles ($14) was packed with flavours; sweet, smoky, tart, and richness of the beef and caramelised onions. One of my favourite dishes that night! #asia50best

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