Checking out: Burnt Ends

Burnt Ends had been on the list for a while now.  Managed to secure a 6.30pm dinner reservation with the friends but never got round to making it to the place for the friends were all late.  So ditched Burnt Ends for another restaurant which was accessible by public transportation.  So I kept Burnt Ends back on the list, waiting for that one day where I could check out the place.

That day came in the form of a Friday date-night.  An early one for I couldn’t get hold of anyone at the restaurant to make the booking.  We figured if we were one of the first few customers to be there at 6.30pm, perhaps we can secure a table at the counter for 2.

And we did! 🙂

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IMG_0273Brought to you by Chef Andre Chiang of Andre and hotelier Loh Lik Peng,  Burnt Ends is a modern Australian Barbeque offering casual dining with seating at countertop table looking directly into the open kitchen.

IMG_0274The custom built four tonne, dual cavity ovens and three elevation grills bring a new and exciting dining experience to Singapore.  I sure was looking forward to a meal of barbequed food cooked in this monstrous device which uses natural scent of wood to bring out something primal and natural in food.

At Burnt Ends,  Chef Dave Pynt (pictured left) loves barbequing.  He believes in great ingredients, fresh produce and honest cooking to get the best out of his wood ovens and grills.

Everything on the menu looked so good and I sure was famished.  Since the Man had been there recently, I left the ordering pretty much to him.IMG_0275IMG_0276The dishes ordered were simply superb.  The food was simple but when presented on the plate came across as refined.  I enjoyed the oyster starters and the unassuming smoked quail eggs that were lightly salted but flavorful when you break the egg apart in your mouth. IMG_0277 IMG_0278IMG_0283I was wrong to think that the moisture of the vegetables would be lost when it was left out in the barbecue for too long.  After peeling off the charred bits, what was left were the tenderness of the leek drenched in butter sauce and served with hazelnuts.  The fennel with burata cheese and drizzled with olive oil was also really enjoyable.

But the winner for me would be the Artichoke dish!  The Man raved about the Artichokes and I shared his sentiment for the layers of artichoke were best enjoyed dunked in that creamy sauce that had a slight tint of blue cheese in it.  Not sure what went in exactly, but trust me, it’s good! IMG_0281 IMG_0285For mains, the Burnt Ends Sanger Burger was extremely satisfying.  The succulent pulled pork shoulder mixed with coleslaw and served with some absolutely delicious spicy/ sour dressing was a-mazing!

Read a couple of reviews that the Onglet was worth ordering too but we went with the Flat Iron.  A generous serving of 200gms of beef done medium rare.  The charred bits was smokey and that sauce which the steak was set atop even though was a little too salty for my liking but went really well with the overall dish.

IMG_0286Stuffed from all the food, I didn’t think that I would have space for dessert.  But I couldn’t say no to the wild hibiscus, smoked ice-cream and ginger dessert.  It popped out from the reviews (not in a great way) but I’ve always loved hibiscus. Couldn’t really detect the smokiness of the ince-cream but enjoyed the cookie crumble along with tangy hibiscus which strangely worked well in this dessert.

Making a mental note to come back to Burnt Ends, maybe not too soon for I’m not sure how often they change their menu.  But any time I crave for an elevated barbecue experience, I know I can count on the food at Burnt Ends to give me just that.  🙂

Burnt Ends
Add: 20 Teck Lim Road Singapore 088391
Tel: +65 6224 3933
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