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.

20 Teck Lim Road
Singapore 088391

06:00pm - 11:00pm

06:00pm - 11:00pm

06:00pm - 11:00pm

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

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





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
For dessert we had sugared buttercake with smoked icecream ($12+), pineapple and rum sabayon ($10+) and marshmallow ($2+ per pcs).

Love the marshmallow and the smoked icecream. Something out of the world and i nv had before (in a good way). The extra kind service start from here, we actually change our mind on the dessert 1min after we ordered. The staff noted it. But ended up, we got the pineapple and rum sabayon. We took it as we felt that it wasnt good to waste what they have prepared for us. Then the surprise came, they made us the sugared buttercake too! They were cool and super nice when they know about they have miscommunication on it. I really appreciate the kind gesture. They deserve more than 5 star service. Though we were very full from the mains. We finish both of it. 👍🏻5/5
✔️yes, definitely going back for their warm hospitality. 📍20 Teck Lim Rd, Singapore 088391 #yybffoutrampark

Couldn't emphasis more on their service.

If there is a rating on service, i would give them 110/100. Their extraordinary service and good food left us with happy belly. Their onglet ($26+ per 100g) was loved. U gotta try it yourself once in your life if you are a beef lover.
The famous sanger - pull pork burger ($20+) was good too, but not till the extend we will rave and crave about.
Other appetiser we ordered are Beef and Chimichurri ($18+) and beef, marmalade and pickles ($11+). Both were equally good. Stay tune for next post review on the dessert we ordered - sugared buttercake with smoke icecream ($12+) and marshmallow ($2)
✔️ yes, i will probably bring my beef lover friends to there soon. 📍20 Teck Lim Rd #yybffoutrampark
ps: To avoid disappointment, do make reservation 2 month in advance your date. Good luck!

For Charcoal-Grilled Hanger Steak

Known for its consistently high standards in food, modern Australian grill Burnt Ends makes our list for this pièce de résistance — the Onglet ($26/100g). Also known as hanger steak, this lesser celebrated cut is known for its big beefy flavour. The version here sees the meat charcoal-grilled to a succulent bite, served with melt-in-the-mouth bone marrow and a robust burnt onion sauce that elevates the beef's delicious smokiness. We recommend that you order it medium rare. A 200g piece is good to share between two diners, so it leaves you space to try other amazing meat-centric plates like the Burnt Ends Sanger ($20) and Beef Marmalade and Pickles ($14). Pro tip: Reservations are a must at this ever popular establishment. Also check if the onglet will be on the day's menu.
Avg Price: $80 per person
Photo by Burppler Shaowei Ho

The Marshmellow ($2)

It may seem simple watching them blowtorch the marshmellow and putting it on the plate, but this ain't no ordinary marshmellow you get in the supermarkets. They have infused an orange flavour into it that balances the sweet and bitterness of the char. Great way to end the meal!

Pineapple and Rum Sabayon ($10)

Each bite of this was just eye-rollingly good. Love how they charred the pineapple to perfection which gave this nice balance of the sweet, tangy and bitterness of the dish.

Blackmores Striploin ($50/100g)

The marbling you get on these striploins are out of this world. Just watch them portioning the meat made me salivate. It's such a delight to watch them prepare this dish by showcasing such a great quality product without any fancy stuff like a sauce. The char on the steak so good and the cook is perfectly medium rare! Oh, I love how they cut up the fatty end into little cubes and blast it in the furnace to a crisp before plating it back for your enjoyment...

Onglet, Burnt Onion and Bone Marrow ($26/100g)

This bad boy ended up weighing about 320g... and after watching them carefully portion it out and presenting it to us, I knew it was going to be a winner. The meat was perfectly cooked to medium rare as you can see, but that burnt onion base and the bone marrow sauce makes the dish....

Burnt End's Sanger ($20)

I've never really been a fan of pulled pork burgers, but I just had to try this dish having heard so much about it on Burpple. The first thing that I noticed was that it was so juicy, and not because of the sauce but from the meat itself. The bun has been perfectly toasted with that chipotle aioli, and the cole slaw (which could have been bolder with acidity in my opinion) gave a nice crunch to each bite. One of the best pulled pork burgers I've tried out there!

Leek, Hazelnut and Brown Butter

Such a simple sounding dish, but once you take your first bite... you know that this dish has been iterated over and over again for it to get to this point. The brown butter sauce is simply amazing and so rich that it elevates the simple leek along with the perfect crunch of the roasted hazelnuts. Simply divine!

Roast Beef and Chimichuri ($10)

Having been to Argentina last year, chimichuri became one of my favourite things to eat with steak. This dish paid the perfect homage to the sauce and the roast beef simply melted and pulled away easily with each bite. It's finished with this bold aioli sauce at the bottom that will leave you craving for more!

Beef Marmalade and Pickles ($14)

There is an art in achieving a perfect balance when working with such bold flavours in such a small bite. You won't be disappointed with this to start your meal off, as it awakens your palette with the rich, sweet, tangy Beef Marmalade followed by the fresh crunch of the pickle that gives you that burst of acidity that your mouth craves...

Finally at @burntends_sg !

#Ribeye Lip with a Dijon based creamy sauce. We feel it went better with the tangy sauce with breadcrumbs for asparagus.

Onglet $26/100g

Don't underestimate this dish. Shared a 200g piece between me and my friend and it packed a punch. Meat was succulent, bone marrow gravy was rich and flavourful. Everything paired very nicely together, I was surprised when I took a bite out of the meat, sauce and the salad on the side. Salad adds a light bite and cuts through the richness of this dish. Definitely worth trying.

Burnt Ends' Sanger $20

After this, I'm never eating another pulled pork burger in my life. You have never really tasted a real pulled pork burger if you never tried burnt ends'. Forget all you've ever known about pulled pork burgers. This one here melts in your mouth, explodes with spices, full of depth and robust flavours. The slaw adds a nice crunch. Everything in burger was carefully thought out to create the perfect one. It is really worth the hype.

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