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Burnt Ends

3852 Wishlisted
~$100/pax
❉ 1 Michelin Star A Modern Australian Barbeque offering casual dining with seating at countertop table looking directly into the open kitchen. The custom built four tonne, dual cavity ovens and three elevation grills bring a new and exciting dining experience to Singapore.

20 Teck Lim Road
Singapore 088391

(open in Google Maps)

Tuesday:
06:00pm - 11:00pm

Wednesday:
06:00pm - 11:00pm

Thursday:
06:00pm - 11:00pm

Friday:
11:45am - 02:00pm
06:00pm - 11:00pm

Saturday:
11:45am - 02:00pm
06:00pm - 11:00pm

Sunday:
Closed

Monday:
Closed

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

It looks bigger than pictured! The entire leg was grilled right before our eyes, served with lemon wedges and some really great sauce which is kept light to retain the freshness and sweetness of the crab 🦀

If you're here for the first time you'll probably be at a loss what to order, but two relatively inexpensive dishes are your safest bet - grissini ($12), and this.
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It wasn't love at first bite, as I found it too sweet at first. But soon after I appreciated how well the sticky sweet beef mixture went with the crunchy acidic pickles. Served on crusty but fluffy sourdough toast, it was scrumptious towards the end. Needless to say, I'll order this again during my return visit.
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I had not ordered this in more than a year so it was good to have it again.
Nothing about it has changed. The Bone Marrow Bun is the same super-soft cushion of bun I remember, that still sports a few neat cuts into which rich bone marrow is generously gunked in.
A really good choice if you are craving carbs but yearn for some meaty flavour too.

3 Likes

These precious little pieces of flesh are remarkably addictive. Smoky and tender from the grill, they are marinated in loads of pepper so they have a low-thrumming white heat that I relish.

2 Likes

One of the items that Chef Jake sent our way as part of the Chef’s Select Menu we chose was the grilled slice of bread topped with roasted tomatoes and fresh herbs. Yes, it sounds basic but when I bit into it, I knew it was anything but. The raging heat of the fire-breathing beast (also known as the wood-fired ovens of Burnt Ends) had transformed the tomatoes into rich umami-ness.

1 Like

Plump, juicy and succulent, the naturally sweet flesh of the fresh crustacean was superb on its own. But did it come naked? Oh no. Instead? it’s blanketed by a lusciously creamy kombu beurre blanc sauce and enlivened by pops of tobiko (cod roe). So of course, the Marron rose to even greater heights of deliciousness.

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