Burnt Ends

October 8, 2025

The best dining experience I’ve had! Had my birthday lunch here and I’m glad that my wife prepared this for me. The seating was awesome as you get to witness how all the food is prepared delicately by the team. Every dish that we ordered wowed us. We were served by Rasul, who was very friendly and helpful. He knows the dishes well which facilitated our food selection process. All the dishes that came were to our liking. His positive and good energy made our visit to burnt ends an enjoyable one. Thank you to the burnt ends team for such a wonderful birthday lunch!

October 18, 2025

So excited we got to get reservations at this place. We opted for bar seating which was perfectly fine by us. We ordered a variety of appetizers to get a little of everything. The bar seating let us take pictures of the kitchen staff creating delicious dishes. We had chicken heart, sliders, fish, roasted vegetables, etc. The staff was friendly and answered any questions we had. One server let my child take pictures of a little tin soldier right by the large wood fire oven. The executive chef is a Filipino guy from the Los Angeles area. Since we're also from Southern CA, it was nice to hear his story of how he got to Singapore. Ask him for food suggestions. He is great! He told us about a durian stand literally down the road but the place never opened on time. They must be on island time. Our fave overall were the chicken hearts. Even both kids chose it. The sliders were just okay.

November 14, 2025

Finally made it to this iconic spot - One Michelin Star Restaurants that requires booking 45 days in advance — felt like a war trying to secure a seat 😂. So glad we got bar seating to watch the chefs in action! MUST GET: their barbecue dishes - I ordered Striploin and devoured it within 10mins cos it was so good. Eel toast was amazing 🤩 Got a little surprise for my bday celebration - best burnt marshmallow I've ever had :)

September 24, 2025

Dining at Burnt Ends was truly one of the most unforgettable culinary experiences I’ve ever had, and it made for the perfect celebration for my wife’s birthday. After years of trying, I finally managed to score a reservation — by pure chance — and on a Saturday night no less. From the moment we stepped into the restaurant, the atmosphere set the tone for something special. The open kitchen, the energy of the chefs at work, and the aromas of wood fire and smoke immediately heightened the anticipation. When the chef asked us how hungry we were, we simply replied that we hadn’t eaten all day. From that point on, the experience unfolded dish after dish, each more exciting than the last. Every plate showcased a perfect balance of bold, smoky flavours and refined execution. The meats were outstanding, cooked over open flames with incredible precision, while the small plates and accompaniments demonstrated creativity and finesse. It was the kind of meal where every bite demanded your full attention. The service was equally impeccable — attentive without being intrusive, with the staff clearly passionate about what they were serving. The team explained each dish with pride, making the entire experience feel personal and memorable. Burnt Ends is not just a restaurant, it is an experience that blends fire, flavour, and artistry. It fully deserves its Michelin recognition, and I would recommend it wholeheartedly to anyone who appreciates fine dining with a bold and unique character. This was easily one of the best meals we’ve ever had in Singapore.

October 6, 2025

Scoring a reservation here felt like winning the lottery. No surprise since it’s ranked the 38th Best Restaurant in the World 2025! Tucked away in a colonial building at Dempsey, there’s no flashy signboard, just a small golden plaque with a flaming skull. That’s your cue you’ve arrived. The vibe? Chill and friendly. Not your typical stiff Michelin experience, which I really appreciated. The wait staff recommended starting with some small plates while the mains (which take 45 mins) get fired up. We kicked off with the smoked Quail Eggs and Caviar. Smoky and refined plating, though let’s be honest, it’s a fancy quail egg with caviar. Sourdough and butter? Carb heaven. The Coral Trout Pita was fresh, moist, and had that perfect char on the Pita. Then came the next signature, Leeks with Hazelnut and Brown Butter. Soft, nutty, and packed with flavour. The only miss for me was the Marron with Tobiko and Kombu Beurre Blanc. The sauce was the star, but the Marron itself lacked sweetness and seasoning. Finally, the flat iron steak? Oh man. 300g of lean cut, barbecued to melt-in-your-mouth perfection. Easily one of the top 3 steaks I’ve had. Overall, a fantastic experience. If you can snag a reservation, go for it!