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Burnt Ends
Australian Restaurant$$$$
Tanglin, Singapore
"Try the pulled pork brioche, beef marmalade and the kingfish."(5 Tips)
"Quail eggs and duck hearts were great, as was the onglet steak."(8 Tips)
"Sooooooo good !! Pull pork burger - AMust try !!"(4 Tips)
"The brisket and flank with bone marrow are good!!"(6 Tips)
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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 CuriousJuly 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 LeerySeptember 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.
Upvoted Sep 17
Cesar LambretonSeptember 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
Jasmin YayaMay 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.
Leo SumulongApril 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!
EddMay 30Fav a la carte items: Brown butter crab legs, asparagus in lemon butter, peri peri chicken, mint choc ice cream. The sourdough is a must, else I’ll end up starving thru the nite when I get home
Kat LoJune 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!
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.
Camille BurdinAugust 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!
Drew GrahamFebruary 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).
Jayson NgOctober 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.
- samichlausMarch 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.
Krishna ZulkarnainMay 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!
Sawit K.April 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
Insook KimOctober 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.
ShelovaJanuary 28, 2015Yum galore! Outstanding Sanger - pulled pork burger and my favorite burnt butter leeks, but honestly everything I have tried is delice.
David WormleyFebruary 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.
Steven WakuuMay 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.- Fantastic chef's table menu. Service excellent. They really know their stuff. Food exquisite. Not cheap, but worth every Penny.
Jasper Six&SevenMay 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
Geoff HNovember 19, 2022Award winning restaurant. We tried the bar which has a great vibe and interesting cocktails
Condé Nast TravelerOctober 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 Read more
Minka Monica LiJanuary 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.
Christopher HacheMarch 27, 2014Amazing concept, the food is awesome, the chef as well... You will enjoy this experience and not expensive.
DavidJanuary 10, 2014Quail eggs and duck hearts were great, as was the onglet steak. Skip the warmed oyster and bone marrow.
- Love the tomato on toast, the leeks with burnt butter & the delicious seafood. Will be back again.
Lisa StarbucksOctober 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!
Crystalia GunawanSeptember 23, 2016Burnt Ends' Sanger. Probably one of the best burger I've ever had. 👍🏻👌🏼🙌🏻
Chris LawrenceSeptember 15, 2014The pulled pork sanger and sloe gin negroni combo are the best thing you will ever have (have them x3)!!!!
- Kat LoMay 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!!!!
CamilleAugust 6, 2016Always a good vibe, the beef marmalade was great and also the special grilled crayfish and the wagyu steak.
Everything on chef's menu was to die for. I would come again to try others on the menu.
G MJanuary 3, 2015onglet with bone marrow and burnt onion purée; Sanger; onion maple and almond - do it!!
Andrea MonniAugust 20, 2014It's a restaurant definitely worth trying. Their barbecued meats are very good and be prepared for a bill on the expensive side.
Genevieve HoOctober 23, 2016$15 per pop. Quail egg yolk explodes in your mouth blends w saltiness of the caviar
- Cheen The CuriousJuly 24, 2013Cocktails: Njoyed our Negronis, Old Fashion & Manhattan. All w premium liquor & deliciously made :-P
- Yannis LiFebruary 6, 2015Food is just awesome here with delicacy. The brisket and flank with bone marrow are good!!
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!- Drew GrahamFebruary 28, 2015Consistently spectacular. Nothing on the menu - which changes daily - disappoints. If there's one place where you orderwhat you don't recognise, it's here.
Theresa TangApril 28, 2015Beef cook just medium rare, n leek has good combination with nuts... Mint n chocolate is yummy.
545 Photos
Foursquare © 2024 Lovingly made in NYC, CHI, SEA & LA
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.
Closed until 11:45 AM (Show more)
- Tue
- 6:00 PM–Midnight
- Wed–Sat
- 11:45 AM–2:00 PM
- 6:00 PM–Midnight
+65 6224 3933
View menu on https://www.facebook.com/BurntEndsSG/menu
Features
Reservations
Yes
Credit Cards
Yes
Wi-Fi
Yes
Outdoor Seating
No
Food & Drink
Menus
Lunch, Dinner
Drinks
Full Bar, Cocktails
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JANICE💯
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