Burnt Ends

My brother Dino and his wife Grace made reservations to this restaurant 3 months before we arrived in Singapore. I have heard of Burt Ends and have seen it featured on one the culinary shows. I was looking forward to dining in this Michelin star restaurant. The restaurant is a modern Australian-style barbecue and specializes in meat including grade A Wagyu beef. We ate at the main bar which faces the open kitchen and can watch the action. There are a few chairs that face the wall. It was exciting to watch Chef David Pynt and everyone else prepare the dishes.

We started with a refreshing drink with ginger, soda, and a few more ingredients. The Sourdough bread they served was so delicious. It was a bit burnt with a crunchy crust and chewy inside. I would have bought a loaf if I could only take it home. Since we were Dino and Grace's guests, we entrusted them to do the ordering for us. We started with the Leek with hazelnut and brown butter. I don't care for nuts but this dish was so good. Our next dish was the Burnt Ends' Sanger which was pulled pork shoulder, cole slaw, chipotle aioli on a brioche bun. That sandwich was bursting with wonderful flavors. We all loved it.

Next was the Onglet, Burnt Onion and Bone Marrow which is a hanger steak. That just melted in your mouth with the beautiful bone marrow sauce! The A5 Miyazaki Striploin was the wagyu. That had some delicious fat which made the meat tastier. When I thought we were done, another dish came out, Chicken and Peri Peri which is chicken in a spicy sauce. That chicken was so tender and juicy. I normally don't eat chicken skin unless it is crispy. I made an exception this time because the skin was insanely flavorful.

There were only two desserts to choose from. A Berry Tart which to me looked like any other berry tart so we all chose the Marshmallow which was orange and cinnamon. They gave us a slice of the berry tart to try. Boy was I mistaken...you really cannot judge a book by its cover. That was the best berry tart I have had and I have had a lot of them. The marshmallow was just heaven. Just imagine burnt marshmallow flavored with wonderful orange and cinnamon.

I couldn't get over how delicious the meal was and the sad part is that I would have to come to Singapore to experience this again. I spoke with Chef Pynt to ask him if he had any plans of opening a restaurant in Los Angeles. At the moment, he does not but you'll never know. I will continue to keep my hopes up. It was nice meeting Chef Pynt and being able to converse with him.

Thank you Chef Pynt for an unforgettable experience. Lyon, our server and the assistant manager was very helpful.  Thank you, Dino and Grace, for introducing us to Burnt Ends.