Burnt Ends (Singapore) - Single Table Experience

"On a scale of one-to-10, how hungry are you?"

"I flew 24 hours to have this dinner."

"Understood."

So it began.

I had first met Dave Pynt in Abu Dhabi where he cooked a camel chop the size of a baby with gremolata and bone marrow bread.

My second encounter was in London at what I've described HERE as the best collab meal I've ever had.

When I saw him a few nights later at the 50 Best ceremony, he pointedly asked, "When are you coming to Singapore? What are you waiting for?"

Thankfully, the wait is over.

Although Dave was not in residence this evening, this was the most exciting meal on my calendar in 2025, and Burnt Ends has landed in my world's top 10.

To describe it is simply as "wood-fired cooking" is an insult.

The variation of flavours, technique and products was a dopamine assault to the senses.

There's simply no other way to go than the chef's choice menu and let the onslaught of delicious begin.

Tonight I was seated at mission control, right in the centre of the enlongated counter.

We begin with smoked quail egg and caviar. A delectable morsel to set the tone for the evening of indulgence and smokey goodness.

The signature grissini with pollock roe on sourdough. Crunchy, creamy, herbaceous, salty

Surf and turf, each served with a generous portion of caviar. Both tartars distinct and flavourful.

A different surf and turf with uni and beef, kissed with just enough fire.

Pig ear and za'atar. What's not to love about lardo over crispy pig. The spicing really made this interesting. Sort of like a pork-evyerthing bagel.

One of my favourite ingredients, duck heart, peri peri style. The char was absolute perfection. I could eat a dozen. My only regret in the whole meal was I didn't order more.

jerk style chicken with crema. Again, the spicing on every dish is unique, distinct and what really makes a meal continue to stay interesting throughout the courses.

I don't recall exactly what this is called, but it's one of the best bites of the night. I'm simply calling it "beef jam." A gelatinous, meat-candy, sweet, took forever to make but could have come out of a jar mind blower. Oh, with fresh pickle to punch that sweetness in the face with a bloody nose and give an acid hit.

The signature leeks swimming in truffle and hazlenuts. I had this version, sans truffle, and much more stingy on the hazlenuts, in Abu Dhabi. To have the OG version was eye opening. I can see why it's a signature dish. Again, the fire control on the leeks is impeccable.

Next we move to the onglet. Look, it's an amazing product and piece of beef. But the burnt onion and bone marrow sauce is what raises this dish to an etherial level. A plate licker if there ever was one.

Another signature, the sanger. The pulled pork juicy and tangy with the perfect crunch of cold-vege slaw.

"How are you doing?"

"Everything's been amazing. But, I've been eyeing the lamb chops all night. Is there any way I could try just one chop?"

Mission happily accomplished.

It's classic lamb and fig, but I really needed to Flintstone a plate and this was it. Nothing left but the bone.

We move in to dessert with a Snickers, followed by a smoky marshmallow.

Having been satiated to the point of nirvana and exhaustion, this dinner exceeded even my loftiest of expectations. Although difficult to secure a reservation, it's not impossible. And it's worth the journey to Singapore to try cuisine that has been absolutely mastered.

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