Burnt Ends
Australian Barbecue, Barbecue · RIDOUT, Singapore
Restaurant in Singapore, Singapore
Book with PearlThe Read
Open-Flame Precision Barbecue
Price
$$$
Chef
Dave Pynt
Dress
Smart Casual
Why go
Burnt Ends is a Singapore restaurant centered on cooking with custom ovens and a brick kiln.
About Burnt Ends
In Singapore's premium dining landscape, Burnt Ends stands out for a clearly defined identity: Australian barbecue, barbecue, chef-owner Dave Pynt. It works when the next booking is meant to be centered on that cuisine rather than a more general restaurant choice.
The case for Burnt Ends rests on its cuisine, its $$$ price tier, its recognition, including a Michelin star, World's Best Steaks 101 Best Steak Restaurants recognition, La Liste Top Restaurants scoring, World's Best Wine Lists recognition, Asia's 50 Best recognition.
Go for the barbecue focus, not a generic premium dinner
Burnt Ends is best understood through its Australian barbecue identity. That makes it a stronger choice for diners who specifically want barbecue at a serious price point than for someone choosing only by occasion. If the goal is simply to book any premium Singapore restaurant, another dining room may be a better match. If the goal is a meal anchored by barbecue and the reputation of Dave Pynt's restaurant, Burnt Ends is the clearer call.
Recognition level is a useful filter, not the whole argument. A Michelin star, restaurant-list recognition, steak-focused recognition, wine-list recognition all point to a restaurant that has been noticed across more than one category. That matters because barbecue can sound casual on paper while Burnt Ends sits in a $$$ tier. Here, the case for spending is strongest when the diner wants a distinctive cuisine focus with notable external validation behind it.
Match the booking to the occasion
The main decision point is whether the restaurant fits the group. Burnt Ends is not the most neutral choice if the group is unsure about barbecue. It is better suited to diners who are choosing it because they want Australian barbecue in Singapore and understand that the price reflects a premium restaurant rather than a casual barbecue stop.
Wine-list recognition is also part of its profile. Burnt Ends has been recognized by World's Best Wine Lists, which may matter for diners who follow that category. That said, the core of the restaurant remains Dave Pynt's Australian barbecue in Singapore, so diners should choose it first for that identity rather than for assumptions about any specific drink, pairing, or cellar experience.
Who should prioritize it on a Singapore dining trip
Prioritize Burnt Ends if a Singapore itinerary has room for one meal with a clearly defined barbecue focus. Its Australian barbecue identity brings contrast to an itinerary built around other styles of dining. It is also a sensible repeat choice for someone who values a restaurant with a clear point of view and recognized standing.
Skip it if the occasion depends on broad cuisine flexibility, or if the group is not interested in barbecue at a $$$ price point. The hours also matter for planning: Burnt Ends is closed Monday and Sunday, serves dinner Tuesday through Saturday, lists lunch service on Thursday, Friday, Saturday. The restaurant earns its place when the diner wants Australian barbecue in Singapore from Dave Pynt, backed by notable recognition.
Planning details
- Hours
- Monday: closed · Tuesday: 6 PM-11 PM
- Location
- 7 Dempsey Rd, #01-02, Singapore 249671
- Website
- burntends.com.sg
- Phone
- +65 6224 3933
The take
The Take
The Vibe
Burnt Ends centers its identity on fire: a custom-built, four-tonne wood-fired oven dominates the space and dictates the dining-room choreography. The open kitchen and counter seating wrap around the hearth, so heat, smoke and the low creak of grates become part of the sensory fabric. That proximity to the cook makes the room feel warm and immediate, while Chef Dave Pynt’s restraint—letting wood smoke season the food—gives the experience a refined edge. The result is a tactile, intimate atmosphere where the work of precision fire management is the evening’s quiet spectacle.
Best For
This is a dinner destination for diners who want theatre with their meal: it suits couples and small groups who appreciate watching cooks manage fire as they eat. The counter-forward layout invites engagement with technique and timing, making it a strong pick for date nights and special-occasion dinners where the ritual of service and the central oven are part of the attraction. The move to a larger Dempsey footprint also supports slightly larger parties and a more robust evening service without diluting the close-up cooking experience.
Ordering Tips
Let the kitchen’s philosophy guide your choices: dishes are built around wood smoke and restraint, so ask for items that showcase char and texture rather than heavy sauces—the copy notes that condiments function as punctuation rather than the sentence. Sit at the counter if you can; the open seating provides the best vantage on the oven and grills. Don’t miss the signature items tied to the restaurant’s identity—Beef Marmalade and Pickles, Bone Marrow Bun, Burnt Ends Sanger and the King Crab with Brown Butter—each exemplifies the balance of smoke, char and careful seasoning described in the profile.
Venue details
Ambiance
Vibrant and energetic with an open kitchen view, counter seating, and aromas of wood-fired grilling creating a lively yet sophisticated atmosphere.
Tags
Vibe
Best For
Experience
At the Table
- Dress Code
- Smart Casual
- Noise Level
- Conversational
- Service Style
- Upscale Casual
- Meal Pacing
- Leisurely
- Capacity
- Medium
Signature Dishes
- Beef Marmalade and Pickles
- Bone Marrow Bun
- Burnt Ends Sanger
- King Crab with Brown Butter
Planning details
Hours
- Monday
- closed
- Tuesday
- 6 PM-11 PM
- Wednesday
- 6 PM-11 PM
- Thursday
- 12 PM-2:30 PM 6 PM-11 PM
- Friday
- 12 PM-2:30 PM 6 PM-11 PM
- Saturday
- 12 PM-2:30 PM 6 PM-11 PM
- Sunday
- closed
Location
Recognition and awards
Also consider
Also Consider
- Sushi Sato, Sushi, $$$
- Pangium, Peranakan, $$$
- Roia, French Contemporary, $$$
- Ce Soir, Asian Contemporary, $$$
- Jiang-Nan Chun, Cantonese, $$$
Restaurant context
How it compares in Singapore
Choose Burnt Ends over Sushi Sato if the brief is energy, smoke, a more physical style of cooking. Sushi Sato is the cleaner fit for diners who want precision, restraint, a sushi-led counter experience at the same $$$ tier. Burnt Ends is the stronger special-occasion pick when the group wants a meal with more visible momentum, but Sushi Sato is better for a quieter two-person dinner.
Against Pangium, the decision is about identity. Pangium gives you Peranakan cooking and a more heritage-led reason to book; Burnt Ends gives you Australian barbecue with a sharper grill-focused personality. If value means cultural specificity, Pangium is the smarter comparison. If value means a restaurant that feels unlike the rest of a fine-dining itinerary, Burnt Ends has the edge.
Roia and Ce Soir are better fits for diners who want a composed contemporary room and a softer occasion. Jiang-Nan Chun is the safer choice for polished Cantonese dining and broader group comfort. Burnt Ends is harder to replace if the goal is grill-led intensity, but it is also the least neutral option for mixed groups.
Explore Singapore
Around this place
Discover more on Pearl
Unlock the full Burnt Ends guide in Pearl, including awards, comparisons, FAQs, planning details, and nearby places.
Compare Burnt Ends
| Venue | Location | Cuisine | Awards | Price |
|---|---|---|---|---|
| Burnt Ends | Singapore | Australian Barbecue, Barbecue | 2026 World's Best Steaks 101 Best Steak Restaurants · #92026 OAD Top Restaurants in Asia Ranked · #382026 Asia's 50 Best Restaurants · #59Michelin 1 Star 20262026 Black Pearl 1 Diamond2026 Wine Spectator Award of Excellence2026 La Liste Top Restaurants2025 World's Best Steaks 101 Best Steak Restaurants · #52025 Asia's 50 Best Restaurants · #38 | $$$ |
| Sushi Sato | Singapore | Sushi | Michelin Plate 20262024 Michelin Plate | $$$ |
| Pangium | Singapore | Peranakan | Michelin 1 Star 20262026 Black Pearl 1 Diamond2026 OAD Top Restaurants in Asia Highly Recommended2025 Michelin 1 Star2024 Michelin 1 Star | $$$ |
| Roia | Singapore | French Contemporary | No published awards | $$$ |
| Ce Soir | Singapore | Asian Contemporary | Michelin Plate 20262024 Michelin Plate | $$$ |
| Jiang-Nan Chun | Singapore | Cantonese | Michelin Plate 20262026 OAD Top Restaurants in Asia Recommended2026 Wine Spectator Award of Excellence2025 OAD Top Restaurants in Asia Ranked · #3822024 OAD Top Restaurants in Asia Ranked · #3452024 Michelin Plate2023 OAD Top Restaurants in Asia Recommended | $$$ |
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How Burnt Ends Singapore compares with similar nearby venues.
FAQ
Frequently Asked Questions
Does Burnt Ends handle dietary restrictions?
What should I order at Burnt Ends?
Choose Burnt Ends for its Australian Barbecue, Barbecue identity and Dave Pynt's restaurant rather than for any single named item. If you want a different Singapore dining option, Ce Soir is another option; Burnt Ends is the pick when barbecue is the priority.
Is Burnt Ends good for a special occasion?
Yes, if the occasion suits a $$$ Australian barbecue restaurant in Singapore with a Michelin star and other notable recognition. For a different kind of booking, Jiang-Nan Chun or Roia may also be worth comparing; Burnt Ends is the choice when its cuisine style is the main draw.
Can I eat at the bar at Burnt Ends?
If seating style matters, check directly with Burnt Ends before booking. Pangium is another Singapore restaurant to consider if you are comparing premium dining options.
Is lunch or dinner better at Burnt Ends?
Burnt Ends lists lunch on Thursday, Friday, Saturday from 12 PM to 2:30 PM, dinner Tuesday through Saturday from 6 PM to 11 PM. The better choice depends on your schedule; the key distinction is that lunch is listed only Thursday through Saturday, while dinner is listed Tuesday through Saturday.
