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.
map
Address

20 Teck Lim Road
Singapore 088391

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

Sunday:
Closed

Monday:
Closed

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

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
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.

Meats Done Differently

The beef marmalade is a must have here. Don't leave without trying the the tartare - beef that's hand-chopped right before you and checked by the head chef before it's served. The chicken wings were delicious too.

Beef Marmalade with Pickles ($14)

Tiny, but it packs a punch. The pickles complemented the beef really well ๐Ÿ‘๐Ÿผ

Worth Every Calorie

Awesome food. Fresh, flavourful, a must eat! Not forgetting, the chef is hot looking !! Satisfaction to the stomach and eyes. ๐Ÿ˜

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) ๐Ÿฅ.

๐ŸดTender & tasty quail meat โญ๏ธ 4/5 โญ๏ธ.
โš ๏ธ Voted one of the world's best restaurant, a 1-2 month advance booking is required.
๐Ÿ“@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! ๐Ÿ‘

๐Ÿ’ณ Accepts credit cards
๐ŸŒฌ Air-conditioned seats
๐Ÿ’ป Accepts reservations - go to their website, score a last minute booking, or book 2 months in advance
๐Ÿ™‹ No service charge

Explosion In My Mouth

Sanger ($20+)

For all the pulled pork fans out there โœŒDevoured 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!?

๐Ÿ’ณ Accepts credit cards
๐ŸŒฌ Air-conditioned seats
๐Ÿ’ป Accepts reservations - go to their website, score a last minute booking, or book 2 months in advance
๐Ÿ™‹ 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.

๐Ÿ’ณ Accepts credit cards
๐ŸŒฌ Air-conditioned seats
๐Ÿ’ป Accepts reservations - go to their website, score a last minute booking, or book 2 months in advance
๐Ÿ™‹ No service charge

Burnt Ends - Flank, Burnt Onion And Bone Marrow

Thereโ€™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.

๐Ÿ—’ 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.

๐Ÿ—’ 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?

๐Ÿ—’ 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 Asiaโ€™s 50 Best Restaurants list, Burnt Ends is a modern Australian barbecue joint tucked away in a narrow strip of shop house space in Chinatownโ€™s Teck Lim Road.

The restaurant features a 8-seater chefโ€™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.

๐Ÿ—’ Jamaican Chicken with Lime Crema ($10)

Marshmallow ($2)

The end result of the flame torched marshmallow is this, beautifully crusted marshmallow that is caramelized on the outside and gooey on the inside. What's different is that it has a slight lemon zest to complement the sweetness.

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