Overall it was a well curated and paced gastronomic experience that I’d love to return for if I get rich someday (also, as some items are seasonal and there would be new things to try)!
There's magic in cooking with wood indeed. I will be back, Burnt Ends!
It is always nice to be back here for a good treat and with that, I hope it is not three years later for me.
This was Burnt Ends' take on congee, and it was as delicious as it looked, especially given not just that gloriously orange egg yolk but also the wonderfully savory maitake mushroom.
With a new Head Chef Jake Kellie appointed this recently, we can almost certainly expect more buzz with Burnt Ends and how the new chef will elevate the already acclaimed restaurant to a higher level.
The restaurant is small and unpretentious with only counter seats and you’ll have full view of what’s cooking, mainly on the charcoal grill where they’ll do the smoking, slow roasting, hot roasting, baking and grilling.
Burnt Ends is an Australian barbecue restaurant owned by Chef Andre Chiang of Andre, No.6 of Asia's Best 50 Resaurants 2015 & No.37 Word's Best 50 Restaurant 2014.
Burnt Ends was constantly mentioned as a hot new Singapore restaurant in recent times and came highly recommended by a few of my friends, so I went to try on my second evening in town.