Why to visit BURNT ENDS
The charred wood and iron appearance belies what's on the inside: some of Singapore's best BBQ. At first glance, the restaurant appears to be more of a bar, with a row of metal chairs facing a bar stocked with liquor bottles. But there are no bartenders behind the counter; instead, a gigantic, custom-built four-tonne wood-fired oven is crammed with whole racks of meat and more. The menu changes daily, but there are a few standouts, such as the pulled pork Sanger nestled between pillowy brioche buns – a must-try. Don't overlook the vegetables, which are just as important as the meat dishes.
It's a natural choice for meat enthusiasts, with premium cuts including 65-day dry aged Australian cattle and Victoria's Blackmore sizzling over 4-tonne wood-fired ovens and grills. However, this carnivorous haven also serves king crabs and freshwater marrons, as well as a modest menu of sides such smoked quail egg with caviar and leek with hazelnuts and brown butter. You can smell the food and feel the heat from the counter chairs. It's a necessary to make a reservation.
