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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Burnt Ends Dempsey Review: Michelin-Starred BBQ That’s Anything But Ordinary
Burnt Ends Dempsey Review: If you’re a fan of smoky, charred flavours from a four-tonne oven with no idea what’s on the Burnt Ends Dempsey Menu until you sit down, then the Burnt Ends Dempsey experience is likely right up your alley: rather right up your Dempsey Hill. Yes, Burnt Ends is now tucked (tucked as in HUGE, scaled up resto, bar and bakery) in the stylishly rustic enclave of Dempsey Hill, this Michelin-starred restaurant has redefined barbecue dining in Singapore.
Led by the innovative Chef David Pynt, Burnt Ends has drawn global recognition, bringing a distinctively Australian approach to the table with an array of custom-built grills, open flames, and that famous four-tonne dual-cavity oven (I am so fr!cking jealous of that).
Every day’s Burnt End’s Dempsey Menu is a new creation, crafted based on seasonal ingredients and the team’s creative whims on the day, which means each dining experience offers something fresh. In this Burnt Ends Dempsey Review, we’ll get into the food that we ate that night (Jude Jude and I), the ambience, and what makes Chef Pynt’s restaurant a unique stop on Singapore’s vibrant dining scene.
The photos for today’s Burnt Ends Dempsey Review were all taken last night at the ‘boy’s dinner’ for me and my ten-year-old (yes, we did have to pack some due to food coma). So yes, unlike other blog reviewers, we actually went to the restaurant ate the food and paid for it. That’s quite unique these days: you know who you are…
Burnt Ends Dempsey Review: Table of Contents
Meet the Visionary Behind Burnt Ends Dempsey: Chef David Pynt
I can’t write a Burnt Ends Dempsey Review without mentioning Chef David Pynt, the mastermind behind Burnt Ends, who hails from Perth, Australia. After stints working in acclaimed kitchens across the globe, including Spain’s Asador Etxebarri, working with Fergus Henderson at London’s St. John Bread and Wine, and even Rene Redzepi (Noma, Denmark) Pynt developed an appreciation for fire, smoke, and the elemental art of grilling (no not a Police interrogator…).
His fascination led him to start a pop-up in 2012 in London called Burnt Enz, where his cooking style gained a loyal following and critical acclaim. This success eventually paved the way for Burnt Ends in Singapore, which opened in 2013 and quickly became a hit with locals and tourists alike, as we experienced last night… What a mixed bag there was.
Recently Chef Pynt tried to open a location in Harrods in the UK, but sadly Burnt Ends Harrods never came to fruition. But, Chef Pynt is also the mastermind behind Meatsmith which has a location on Telok Ayer in Singapore, and also a Meatsmith Jakarta, Indonesia, location.
The restaurant’s setup is as much a part of the experience as the food itself. The four-tonne oven, designed by Pynt himself, is central to the kitchen and gives the dishes a flavour that’s unlike anything else in Singapore. This imposing structure, which operates at temperatures of over 700 degrees Celsius (yes you feel it if you’re sitting at countertop: I looked like I was embarrassed the whole night).
It is complemented by an array of grills, like Gaucho grills that can roll up and down, giving Chef Pynt and his team complete control over the cooking process: they literally reverse-sear, of which I am proud to announce is how I also cook my steaks. Every 20 minutes or so one of the Chefs goes to the oven and brings a shovel of glowing embers to the gaucho grill: which is like a Josper oven on steroids…
It’s no exaggeration to say that this custom setup is likely one of the reasons behind Burnt Ends’ Michelin Star and frequent appearances on Asia’s 50 Best Restaurants list, and we’re proud to support that well-deserved status with our little Burnt Ends Dempsey Review.
The Daily Surprise Burnt Ends Singapore Menu: Expect the Unexpected
What truly sets Burnt Ends apart is its ever-evolving Burnt Ends Singapore Menu. This isn’t the type of place where you’ll find your “usual”. It literally changes every day. As you’ll see from the picture above, they even print the day’s date (just to make sure you know).
Chef Pynt’s surprise menu changes daily, depending on what ingredients are fresh and available. The dishes are meticulously crafted, and no two dining experiences are ever quite the same. In fact, part of the allure of the Burnt Ends Singapore Menu lies in the fact that you never quite know what’s coming next, and this sense of spontaneity keeps diners returning time and time again.
Tonight there was probably about a 1/3 similarity to the menu we enjoyed at Keong Saik location. So, some timeless menu editions that clearly never change, but a good 2/3 of new stuff to explore. Woo Hoo…
Chef Pynt’s philosophy is simple: celebrate the best ingredients and let them shine. Whether it’s a stunning cut of beef, fresh seafood, or even vegetables, each ingredient is treated with respect and given the chance to shine in its own right: and then get that extra special treatment in the oven or on the grill… oh yes!!!
| FLAT IRON, BURNT ONION AND BONE MARROW | $40 PER 100G |
Folks, he even grills and bakes lettuce: it’s stunning. Another example is if you’re lucky, you might find the Wagyu Onglet (I love Onglet) or the famous Beef OP rib on the Burnt Ends Menu. We went straight for the Flat Iron today, as I love this piece of beef. The Burnt Ends crew then cook this to Pink2Pink Perfection, it was melting in the mouth, and the umami was to heavenly levels with the burnt onion and added marrow…
Originally part of the top-blade roast steak, the flat iron was born as a result of the tough connective tissue that ran through the middle of the cut of meat. Once you remove this, the two pieces are treated separately, one becomes the flat iron steak (as above), and the other becomes the top blade steak. The flat iron (supposedly named because it looks like an old-fashioned metal flat iron) is uniform in thickness, rectangular, and densely marbled.
| BLACKMORES’ CUBE ROLL | $70 PER 100G |
Watching the team prepare these cuts with precision is a show in itself (all with Japanese knives: yes I also now have knife envy on top of oven and grill envy), with each chop and sear a testament to the skill and attention to detail that defines Burnt Ends. The beef OP rib, is aged for ~45 days, is a rich, marbled cut that’s prepared bone-in, then grilled to perfection, resulting in a smoky, tender bite that melts in your mouth.
Like, literally it does melt. It was so delicious and the carving to the thin slices across the grain is genius to tenderise even more. Pink2Pink Perfection in the cooking. Stunning. But, we had reached the food coma point right about now, and we packed to take home: this became a delicious brioche sandwich for Jude’s breakfast the following morning.
BEEF GALBI @ $20
Oh my goodness gracious me, a new one for me and Jude Jude. In fact, we even had to rely on a little Google time to find out what this actually is: So, Beef Galbi is a Korean dish of barbecued beef short ribs that are thinly sliced across the bones.
The word galbi means “ribs” in Korean, and the dish is a type of gui, or grilled dish. Galbi is often marinated in a sweet and savoury sauce made with soy sauce, garlic, and sugar. And that, folks, is exactly what you see above.
You need to watch our BURNT ENDS TIKTOK to watch Jude Jude actually licking his plate in a Michelin-starred restaurant… This was a stunning dish. We both laid back in our chairs and sighed after the first bite…
JAMAICAN CHICKEN AND LIME CREMA @ $12
Another new one for me, and another Holy Moly food moment. Goodness gracious me. Stunning chicken, with a spicy crunch and then zesty punch from the lime crema. A match made in foodie heaven. Pure genius cooking. We both loved it. I just wish there was more… Beer food on steroids.
Cooking a Chef Pynt dry-aged Blackmore Wagyu OP Rib (MB9+)
Signature Dishes off the Burnt Ends Singapore Menu That Keep Diners Coming Back
While the menu might change daily, there are a few dishes that have become legends in their own right. One such dish is the smoked quail eggs with caviar. These tiny gems are carefully smoked in the oven, giving them a translucent, gooey centre and an addictive smoky flavour that will make you rethink the humble egg.
How, I would assume that with the caviar these bad boys would not be my cup of tea, and certainly not Jude Jude’s… BUT… we fell in love. We went foodie gooo goo and gah gah . We ended up ordering two more, we just could not let this experience slip us past without the chance to try: just one more. So good this is. It is a memory now. Must-try (maybe two or three times).
SMOKED QUAIL EGGS AND CAVIAR @ $18 (EACH). Jude and I had four of these bad boys, yep, $72 for four quail eggs. But these will potentially be the best eggs you’ll ever eat in your life…
Of course, we can’t forget the seafood in this Burnt Ends Dempsey Review, although Jude Jude and I went nowhere near those elements. The King Crab and Garlic Brown Butter in particular, is treated with a delicate touch, paired with a browned butter sauce that enhances the natural sweetness of the seafood. I even had a crack at this dish myself: Islifearecipe Recipe.
Not on the menu today, but a crowd-pleaser: BEEF MARMALADE WITH PICKLES @ $16
Oh my… decadent, beefy, umami two-bite foodie heaven this is. It’s savoury, sticky, pickly, crunchy, chewy, salty: the list keeps going on. All in one or two bites depending on just how big and greedy your gob is. We got massively up-sold by the server to include this (I assume on her specials list), not on the menu option tonight offering… I had had it last time and knew it was good, and knew Jude Jude would dig it. I easily folded and this became another item ordered.
| LEEK, HAZELNUT AND WHITE TRUFFLE | $80 |
Oh my. Another dish is to be called something ‘special’. Our Burnt Ends Dempsey Review has to give a massive shout out to this. Even my Jude Jude, he who hates anything grown in the ‘earth’, went goo goo for this. It is as incredible as it is pricey but worth every cent. This is heavenly food nectar, sent down from whoever is above. It’s sublime, it’s divine, and it is a must-try if you happen to frequent… WOOF!!!
| BONE MARROW BUN | @ $15 each |
Burnt Ends Dempsey Review calls this heart-stopper out. With each bite, you can feel an artery clog up—it’s amazing. Its umami-ness is on steroids. It is fatty, luxurious, silken, gooey, death on a plate: but what a way to go!!!
Drinks That Match the Flame on the Burnt Ends Menu: Cocktails for the Burnt Ends Dempsey Review
Burnt Ends doesn’t let the food take all the spotlight. Their drinks menu is thoughtfully curated to pair well with the smoky, bold dishes coming out of the kitchen. Craft beer lovers will feel right at home here, with options like local lager People People—but, it ain’t cheap folks for a bottle of this.
For those who prefer wine, the staff is knowledgeable and can recommend pairings to enhance each dish. There’s a massively satisfying mix of reds, whites and bubbles, chosen with grilled food in mind. And if you’re in the mood to venture beyond beer and wine, Burnt Ends offers a selection of cocktails that complement the smoky, grilled flavours with refreshing notes of citrus, herbs, and spices-you gotta get onto some of these.
A Feast for Solo Diners and Groups Alike
One of the unique aspects of Burnt Ends is how well it caters to both solo diners and larger groups. If you’re dining alone, the counter seating provides an immersive experience, putting you right in front of the action. Watching the chefs work the ovens, flames flaring up as they cook, is like having a front-row seat to a foodie theatre of fire. The lively atmosphere makes it a perfect spot to enjoy a meal without feeling out of place, even if you’re on your own.
In fact, when Jude Jude and I ate last night there was a single diner next to us. A lovely lady on her way back to South Africa, having her last dining experience in Singapore at Burnt Ends Dempsey.
For group diners, the communal seating encourages a shared experience, where dishes can be ordered for the table and enjoyed together. The staff are friendly and attentive, ready to guide you through the menu or help you pick a few highlights if the choices seem overwhelming.
In a setting that feels both upscale and relaxed, Burnt Ends strikes the balance between fine dining and a laid-back vibe that makes you feel at home, even if you’re surrounded by Michelin-starred dishes.
Desserts That Break the Barbecue Mould
While Burnt Ends is known for its grilled meats and smoky starters, the dessert menu is worth saving room for-and Jude Jude and I really tried. We thought, just one marshmallow and we’re rocking. But, no, we got comped two desserts, and literally slipped into a coma right there at the counter top.
The smoked ice creams, are one of Pynt’s signature desserts, is unlike anything you’ve tried before. Infused with a light smokiness, it’s a refreshing, slightly sweet and super savoury end to the meal that still carries the essence of Burnt Ends’ smoky flair.
| PUMPKIN PIE AND BURNT MARSHMALLOW ICE CREAM | @ $23 |
A special for Halloween of course. Sad to say, but Jude Jude hated this. So, yours truly had to dig deep and find a stomach cavity big enough to pop this in. I really enjoyed it actually.
| MARSHMALLOW | @ $3 |
Bitter citrus and cinnamon, as in super bitter because also charred with a flaming torch to give it a char and crunch on the mallow. A super-simple, but genius dessert. Woof!!!
Planning Your Visit to Burnt Ends Dempsey
Located in Dempsey Hill, Burnt Ends is part of a trendy dining enclave, perfect for those looking to explore Singapore’s culinary scene. The rustic charm of Dempsey Hill is the ideal backdrop for Burnt Ends’ high-end barbecue offerings. Reservations are highly recommended, as this Michelin-starred restaurant is often booked out weeks in advance, especially on weekends. With its intimate setting and limited seating, the restaurant is designed to offer a personal, immersive dining experience.
The menu pricing at Burnt Ends reflects its Michelin-star quality. While some may balk at the cost of dishes like the OP rib, remember that you’re not just paying for a meal—you’re investing in an experience crafted by one of the top chefs in Singapore. Each dish is meticulously prepared, and the thoughtfulness behind the ingredients, the cooking method, and the presentation shines through in every bite
Final Thoughts on Burnt Ends Dempsey Review
To sum up this Burnt Ends Dempsey Review, dining at Burnt Ends is a unique experience that captures the essence of Chef David Pynt’s passion for open-flame cooking. From the custom-built ovens to the daily surprise menu, this isn’t your average barbecue joint. Plus you can sit countertop and literally watch this unfold in front of your eyes: simply the best food theatre, like watching The Bear in real life.
It is just such a fr!cking awesome restaurant. The food theatre is the best reality TV you’ll ever watch.
Each dish tells a story of smoke, fire, and impeccable technique, all served in a vibrant yet laid-back setting. Burnt Ends has earned its Michelin star and its loyal following with dishes that combine bold flavours, expert craftsmanship, exquisite service and surroundings, and a hint of unpredictability (I tell you, Jude eating that leek dish, and the egg with caviar: well, that blew me away tonight. Unpredictable: sh!t YES!!!)
Burnt Ends delivers an unforgettable experience. I have literally been talking about it all day, and Whatsapping to all my mates. Maybe to justify the $$$, maybe there is a little family guilt there, but… Chef Pynt’s ability to make each meal feel unique is part of the magic, turning this restaurant into a must-visit destination on Singapore’s dining map. We hope you enjoyed our Burnt Ends Dempsey Review.
Finally, Chef Pynt and the crew at Burnt Ends Dempsey. I apologise in advance. Tonight’s dinner was exceptional and I also cannot wait until I can buy and get my hands on your forthcoming cookbook. Yes, I will be plagiarizing for my menu at Home of the Kapre. It’s a must!!!
Next Date Night with Wifey: Burnt Ends Bar (no minors)
Jude and I were allowed in to quickly take a video and a few snaps of the interior of the Burnt Ends Bar. It’s not massively publicized, but it’s a WOW when you open that door… I was well impressed, and we will be back to Burnt Ends Bar, that’s for certain
To note, folks, no minors: so it is only date night worthy (I love that).
Burnt Ends Dempsey Contact Details
Telephone: 6224 3933
Burnt Ends Reservation
Prepare yourself, folks, plan ahead and be patient. The waiting list is immense, despite the restaurant being about 2-3 times bigger than it was. This night that Jude and I went it was mobbed, for both sittings at the counter-top, and every seat in the main resto.
Burnt Ends Singapore Price
In this Burnt Ends Dempsey Review, I can tell you what we paid for what we ordered, but of course, what you pay will depend on what you order… Let’s just say it is a $$$ price-bracket. You are paying for the food quality, the serving staff’s perfection, the ambience, and the interior itself. It’s the full package, and that’s what you’re investing your $$$ in. Hey, how else do you think they get that Michelin Star?
Burnt Ends Dempsey Dress Code
As you expect for a Michelin-starred restaurant, folks, perhaps it’s time to get on the glad rags. It is a no-shorts, singlets or thongs style, so smart or smart casual would be recommended.
Is Burnt Ends Dempsey Hill Halal?
Absolutely not. There is too much pork and booze here to be Halal, folks. You’ll need to look elsewhere for a Halal BBQ that has four-tonne ovens for it’s BBQ cooking…
