Burnt Ends, a One-MICHELIN-Star restaurant, lives up to its reputation for exceptional Australian barbecue. From the moment I arrived, the understated entrance—a bronze-plated door frame with a simple quote celebrating barbecue—set the tone for what felt like a hidden gem.
Stepping inside, the atmosphere shifted entirely. Dim pendant lights created a cozy glow over each table, but my attention was immediately drawn to the long countertop seating that ran along the open kitchen and bar. The energy in the kitchen was electric. The head chef stood at the center, shouting out orders with the intensity of a Hell’s Kitchen episode. Watching the team work in synchronized chaos was as entertaining as it was impressive.
The menu offered two choices: an à la carte selection featuring seasonal dishes or a chef’s menu for a curated experience. Having done my homework beforehand, I chose the à la carte option to explore a variety of dishes at my own pace. Each bite promised something extraordinary, and I couldn’t wait to dive in.
As I browsed through the menu, I decided to try the steak strip. It arrived on a clean white plate, garnished with what appeared to be a touch of lettuce on the side. The steak itself was beautifully prepared—crispy and charred on the outside, with a juicy, red center. It was clear from the texture and flavor that this level of perfection could only be achieved through grilling over a high flame.
The presentation was simple yet elegant, with evenly cut slices that showcased the quality of the meat. Each bite was tender and flavorful, delivering everything I hoped for in a great steak.
Next on the menu was the Steak Frites Fish and Chip. It featured bite-sized pieces of grilled, medium-cooked steak placed on fish, topped with a bit of roe.
The steak was tender and flavorful, pairing nicely with the soft fish. The roe added a burst of flavor that made each bite exciting. It was a simple yet enjoyable dish.
I tried the pulled pork burger at Burnt Ends, and I have to say, I was pretty disappointed. Despite its frequent appearance in local food blogs ranking the best burgers in Singapore, it didn’t live up to the hype. The brioche bun was soft, but the pulled pork, while mildly smoky, lacked the depth of flavor I was expecting. The purple cabbage added some crunch, but overall, the burger just felt flat and unremarkable.
What really took away from the experience was the portion size. The burger was tiny—I finished half of it in just two bites. It was probably half the size of a Big Mac, which left me feeling unsatisfied and still hungry. Not quite what I expected from a place with such a strong reputation.
