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Burnt Ends
Restaurant australien$$$$
Tanglin, Singapour
98 Conseils et avisFiltre :
- convient aux couples
- branché
- animé
- convient pour une fin de soirée
- authentique
- (15 more)
Trier par :
- Populaires
- Actifs récemment
Incredible food, exquisitely cooked, every time. Current favs include beef marmalade with pickles, suckling pig, warm oysters, onglet steak, leeks with hazelnuts... The list goes on and on...
Cheen The CuriousJuillet 24, 2013BE Sanger (pulled pork, chipotle aioli - served in brioche bun): Ask 2 cut 'burger' in half- makes for a nice snack to share over cocktails. Aioli gave ea bite a mild play w d chilli & garlic flavours
Brian LeerySeptembre 8, 2014If you're going as two, order about 3-4 starters, one main of 300g meat, a double shot bourbon, and you'll be right as rain. Not too bloated and exquisitely satisfied.
I've had BBQ all over the States, and that pulled pork sandwich is by far the best. Just amazing high-class BBQ and steaks in a place that's exacting but not stuffy about it.
Cesar LambretonSeptembre 17, 2013Extraordinary Australian BBQ. The place is so beautiful, you are sitting in bar looking into the kitchen, the chef takes your order and shows you the meat cut before he puts it on the grill. So unique
Leo SumulongAvril 28, 2016Believe the hype. They served up some of the best grilled meat & fish I've ever had. That pork sanger everyone's raving about is as finely crafted as a pulled pork sandwich can be. Great service too!
Jasmin YayaMai 18, 2018Loved the vibe and to see the kitchen action. Recommending: Charred aubergine with burrata, leek with browned butter and hazelnuts, pavlova, gin and thyme drink.
Drew GrahamFévrier 28, 2015Had the best meal of my life here. Get the hibiscus sorbet if it's on. My favorite restaurant in Singapore on any night (if I can get a seat at the counter, the bar's a second-class experience tho).
Kat LoJuin 22, 2017Make reservations TWO MONTHS ahead of your intended date of dining here. Believe me, every dish you order will be worth it. You come here for the food & the experience. Don't miss out on their steak!
samichlausMars 9, 2016Intimate little restaurant. Try the pulled pork brioche, beef marmalade and the kingfish. Number 14 in Asias best 50 restaurants in 2016. Well deserved.
Jayson NgOctobre 27, 2016Amazing place. Open kitchen let's you see your food being prepared. I loved the steak. Pulled pork was good too. My wife likes the Farmers Salad.
Insook KimOctobre 23, 2016Recommend for couple's meal, not for family. Food & service are really awesome. Just space is very limited that only one table for 6 is available. The rest are either counter seat or high chair seats.
melody juMars 20, 2015The new-entry of Asia's Best 50 Restaurant 2015, position of No.30. The ambiance is great, everything is freshly-burnt in front of you, includes Ched David. En savoir plus
Camille BurdinAoût 30, 2013As gastro & fine dining as Australian food can be, with a soft posh ambiance. Perfect meat, interesting (mini) starters -try sea urchin and truffle quail eggs. Pricey but you will remember your night!
Sawit K.Avril 12, 2017Do not miss the pull pork burger. Really yummy. I like it more rustic. This is too tender tuna like for me but good anyway
David WormleyFévrier 7, 2016Something of a misnomer to call it a barbecue. The food is good and the menu is a bit limited, with a lot of small plates. Worth going as long as you're prepared for its true nature.
ShelovaJanvier 28, 2015Yum galore! Outstanding Sanger - pulled pork burger and my favorite burnt butter leeks, but honestly everything I have tried is delice.
Condé Nast TravelerOctobre 27, 2016“Sit at the bar and watch them break down a whole side of beef, then roast it in a 1,000-degree wood-fired oven or grill it over coals.” - Peter Jon Lindberg En savoir plus- Fantastic chef's table menu. Service excellent. They really know their stuff. Food exquisite. Not cheap, but worth every Penny.
Jasper Six&SevenMai 16, 2013Delicious items that are both a delight on the eyes and stomach--the pork burger is a must-order! Read more: http://bit.ly/13nxQ3R
Krishna ZulkarnainMai 3, 2015Date night with the missus. Incredible food. Quail eggs with caviar, fennel with buffolla, steak with bone marrow. Simple a delight. Date night? Great success!
Steven WakuuMai 3, 2018Dinner Tip: Go line up a little bit before they open at 6p. Spots are gone in 15 minutes! Put your name down and come back when they call you.
Bia ParoffMai 13, 2017Perfeito! Chef e equipe me proporcionaram um dos melhores almoços! Ah, todos muito simpáticos! Defeito: fica longe do Brazil. Nota mil!
Minka Monica LiJanvier 9, 2015Cute & cozy restaurant that serves tapa-sized dishes. I tried duck heart for the first time here!! Not bad. They only have 2 seating times so make resos in advance.
Chris LawrenceSeptembre 15, 2014The pulled pork sanger and sloe gin negroni combo are the best thing you will ever have (have them x3)!!!!
Geoff HNovembre 19, 2022Award winning restaurant. We tried the bar which has a great vibe and interesting cocktails
Ksenya CheJanvier 2, 2017В гриль-меню, которое меняется каждый день, достойны внимания баранина, цыплята, королевский краб, рыба люциан, а также фенхель и лук-порей: их тоже готовят на гриле. (c) GQ
Christopher HacheMars 27, 2014Amazing concept, the food is awesome, the chef as well... You will enjoy this experience and not expensive.- Love the tomato on toast, the leeks with burnt butter & the delicious seafood. Will be back again.
DavidJanvier 10, 2014Quail eggs and duck hearts were great, as was the onglet steak. Skip the warmed oyster and bone marrow.
Lisa StarbucksOctobre 23, 2019I think there was a lot of expectation because of the hyper around this place. The starter was great the burger was average. Love the buzzing vibe though and no service charge!
- Kat LoMai 25, 2017Make a reservation 8-10 weeks ahead of your intended date of dining here – IT IS SO DARN WORTH IT. Food is absolutely AMAZING!!!!
G MJanvier 3, 2015onglet with bone marrow and burnt onion purée; Sanger; onion maple and almond - do it!!
CamilleAoût 6, 2016Always a good vibe, the beef marmalade was great and also the special grilled crayfish and the wagyu steak.
Great food. But consistently slow service even with early ordering. We had 3 dishes and there was a good 30 min gap between the 2nd and 3rd dish!
Everything on chef's menu was to die for. I would come again to try others on the menu.
Andrea MonniAoût 20, 2014It's a restaurant definitely worth trying. Their barbecued meats are very good and be prepared for a bill on the expensive side.
Crystalia GunawanSeptembre 23, 2016Burnt Ends' Sanger. Probably one of the best burger I've ever had. 👍🏻👌🏼🙌🏻
Theresa TangAvril 28, 2015Beef cook just medium rare, n leek has good combination with nuts... Mint n chocolate is yummy.- Yannis LiFévrier 6, 2015Food is just awesome here with delicacy. The brisket and flank with bone marrow are good!!
- Cheen The CuriousJuillet 24, 2013Quail egg & caviar: Give it a miss. There's no idea, just caviar on top of d egg, served in a Chinese soup spoon. Save ur $ for their cocktails instead :-P
Gene SooMai 27, 2023If want to get Main Table or Chefs Counter seating, need to book one month in advance at 10am.
Tessa Bailey-LontMars 29, 2016Fantastic food and fun atmosphere. They seam to have had a drunk pet lizard when I went.
Genevieve HoOctobre 23, 2016$15 per pop. Quail egg yolk explodes in your mouth blends w saltiness of the caviar
520 Photos
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Foursquare © 2024 Conçu avec soin à New York, Chicago, Seattle et Los Angeles
Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. At the heart of this modern barbecue restaurant is an open-concept kitchen with a custom four-tonne, dual cavity oven and four elevation grills.
Fermé jusqu'à 18:00 mardi (Plus d'informations)
- mar.
- 18:00–Minuit
- mer.–sam.
- 11:45–14:00
- 18:00–Minuit
+65 6224 3933
Consulte le menu ici : https://www.facebook.com/BurntEndsSG/menu
Caractéristiques
Réservations
Oui
Cartes de crédit
Oui
Wifi
Oui
Terrasse
Non
Nourriture et boisson
Menus
Déjeuner, Dîner
Boissons
Bar Complet, Cocktails
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