We started off with a Grissini ($12) that’s slated generously with taramasalata, a Greek meze before sharing the Leek with Hazelnut and Hot Roasted Quail ($24). The heavy sitters started serving thereafter such as the iconic Burnt Ends’ Sanger ($20) and the piece de résistance, the King Crab served with Garlic Brown Butter ($95). During my past visits, I usually opt for the grilled meats but this time round, the king crustacean took centre stage and the squeeze of lemon gives it a zing and breathes life into the entire dish. To ensure that the meat is cooked thoroughly and diners do not have a hard time getting the meat out from the shell, the crab claws have been cut up into pieces, which also allow the flavours to seep into it. Additionally, my recommendation is to order some bread to mop up all of the garlic brown butter sauce and capers for the ultimate pleasure.
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Burnt Ends
Address: 20, Teck Lim Road, Singapore 088391
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