Owned by Chef Andre Chiang, we finally managed to get a reservation at Burnt Ends after weeks of trying. Looking inconspicuous on the outside, the place simply jumps to life the moment you step in. Me and my wife were the 2nd customers to arrive and 90% of the seats they had are right in front of the kitchen. I enjoyed watching how the chefs went on about their chores with the Head Chef - David Pynt, shouting out the orders from the tickets. In fact, I fell in love with the place immediately. However, my wife wasn't excited at the fact that she had men standing directly in front of her while she ate. Hahaha... ^^ And oh yea, did I forget to mention that their menu changes slightly from day to day and you wouldn't know it until you are there? I think it kinda keeps customers keep wanting to go back for surprises.
An entire stretch of seats and this is exactly how it looks like when you first enter. The place is small but vibrant. And the way the spot lights shone on the food and not the diners makes it all the more pleasant.
Here you can see a close up of some of the chefs handling the grill and the other preparing some marinades.
The same guy on the marinades now manning the wood fire stove. Something that you do not get to see everyday. In fact, they cook almost every item on their menu using the heated wood from the stove or by the stove itself. Awesome!
A chef right in front of us preparing an appetizer of Salmon skin and roe for another customer.
<Warm Oysters>
You could indicate the number of oysters that you would like for this dish. The oysters were fresh and warmth by the heat of the stove. The dressing tasted slightly citrusy and had a touch of soy. It was a good start to a meal.
<Smoked Quail Eggs with Truffle>
I loved the experience it gave me. When you first pop the egg into your mouth, you immediately get the saltiness from the truffled salt. But once you bite into the egg, the half boiled velvety yolk burst and spreads around your entire mouth. Seemingly to ease the saltiness that you might have found too much to handle. It was truly indigenous.
<Squid with Paprika and Sweet Corn>
Tasted fresh and sweet with a little heat from the paprika. The perfectly cooked squid was a good dish.
<Kingfish, Apple and Seaweed>
I was told by the Head Chef that the fish was meant to be burnt on the outside and that I needed to remove the skin before I tucked in. I did just that and found a fish that was well cooked, moist and really tasty. Remember to squeeze the lime ya? The seaweed and apple salad was also amazing. I couldn't make out what it was dressed with, but it made me kept going back for it. It tasty soooo so fresh and appetizing, I reckon I could have a whole bowl of it and be a vegetarian at least for a meal.
<Onglet, Burnt Onion and Walnut>
Onglet, also known as the Hanger Steak. Though prized for its flavour, it was a cut of beef that you don't normally get in most steakhouses. It is quite chewy, but had a really good depth of flavour especially as it was heightened by cooking over wood fire. The burnt onion sauce was a really good complement and added more depth to the meat. Simply fabulous!
<Banana and Caramel Ice Cream>
A simple dessert. The banana was grilled nicely, but special praise had to be reserved for the ice cream. The caramel flavour was strong and slightly burnt. Perfect!
<Plum and Blueberry Tart>
Served with chantilly cream over the top. It was a yet another simple but tasty dessert! Overall, food at Burnt Ends was simply prepared but tastes awesome. Definitely returning for another visit in the future! And to you ladies, I think it is also worth mentioning that they have small hooks at the bottom of the tables for you to hang your bags too!
Verdict
Ambience - Great
Food - Great
Cost - $50 per pax (We did ordered alot for 2 pax.)
Overall - Must try!
Address
20 Teck Lim Road, Singapore 088391
http://www.burntends.com.sg/
Opening Hours
Lunch: Tuesday - Saturday 11:45am to 2pm
Dinner: Monday - Saturday 6pm-Late
Closed Sunday
