Burnt ends: Singapore
At Burnt Ends, chef Dave Pynt brings fire and finesse to the table - literally. Known for its modern Australian barbecue, this Michelin-starred hotspot in Singapore revolves around an open-concept wood-fired oven, where ingredients are grilled, smoked and kissed with flame until they reach smoky, caramelised perfection.
The Sanger is the crowd favourite for good reasons. A generous heap of pulled pork shoulder is tucked into a fluffy brioche bun, slathered with chipotle aioli and topped with crunchy coleslaw. It's messy, meaty and satisfying - every bite balances richness with spice. For something lighter, consider the smoked quail eggs or the beef marmalade toast, both showcasing Pynt's clever use of smoke and texture.
Dessert may seem like an afterthought at a place known for barbecue. But the Marshmallow is unmissable. Torched until golden with a charred exterior, it's creamy, sweet and delicately smoky, with a surprising but welcome hint of orange. Whether you're there for a long lunch or a quick indulgence, Burnt Ends serves up fire-powered comfort with sophistication. One visit, and you'll understand why the queues form before the doors even open.
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