Burnt Ends

Chef-owner Dave Pynt’s brainchild, Burnt Ends, brings modern Australian barbecue to Singapore. Nestled in the Chinatown neighborhood, the restaurant focuses entirely on grill-based cooking, i.e., almost every preparation here is touched by the dual-cavity brick kiln. Yet, in no way is the menu restricted or dominated by animal protein. Here, garlic shoots make as much of an appearance as the rosemary-imbued lamb, and seafood connoisseurs are delighted with the king crabs and freshwater marrons. Reserve a table at this award-winning, Michelin-star restaurant at the earliest, for a long queue of eager gastronomes is ahead of you.