Lunch with Wifey (& Jude) @ Burnt Ends
Lunch with Wifey (& Jude) @ Burnt Ends
I truly feel like I died today and went to food heaven. My last day of not working before I start with Vodafone next week, so this was my last Lunch with Wifey. And what a way to end. This is Lunch with Wifey (& Jude) @ Burnt Ends. You may remember the blog for the Marina Bay Sands and Sky High Gourmet Fiesta w Obaachan? At that event, I met the Group Operations Manager for Burnt Ends and saw the great man himself Chef Dave Pynt and ate his incredible food. From that chit chat I exchanged a few things with James and bless him he booked me a table for two for lunch today for wifey and me. Amazing how things happen right.
I’ll call out now that this is a long blog/review. But we had a journey today. A food journey. And I am going to story-tell it.
Lunch with Wifey (& Jude) @ Burnt Ends was different from the normal Lunch with Wifey sessions though. Notice the (& Jude). Poor old Jude Jude had a slip at school and bashed his face so we had to go collect him and then bring him along. Luckily we were able to get a +1 at the cool table seating area. As in front row for the food theatre about to take place for us at lunch 2nd sitting this day. Fuck me I had a stiffy the whole lunch. What an incredible dining experience today was. We were literally in the kitchen with the guys. Chef Pynt, be proud of every single one of your staff, they were just stunning today. We felt like family. A very well fed and watered family that is.
Chef Pynt has just been named as a TOP 50 Best Restaurant in the World and also holds a Michelin Star in Singapore. Why have I not been here before? Please, someone, tell me why. Am I an idiot or what?
They are very much a restaurant of few words in the public domain, but let’s hear from them; “Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. At the heart of this modern barbecue restaurant is an open-concept kitchen with a custom four-tonne, dual cavity oven and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.”
FUCK YES!!! I totally agree with everything they say above.
I LOVE the fact that the menu changes every day, literally. As you will see below. I did steal a menu. It is buzzing and vibrant. You get full-on 5D food theatre happening an arms reach away (make sure you book the table at the kitchen side). I am in love and heaven at the same time. The FOUR TONNE oven is a centrepiece with the Chefs frequently gathering burning embers to load on the Gaucho-Grills for charring the varying foods. I also love the fact that there is no real style… That is not derogatory in any shape or form. What I mean is that it is not French, Spanish, Italian etc. It is just Burnt Ends and that is unique.
Make sure you book folks as this place is JAMMED despite having two lunch sittings. You really would be kicking yourself if you missed the chance to eat here. Get it locked and loaded to avoid disappointment for you and your family. You can book via their website which has a calendar and seating arrangement for choosing those prime seats. Sit at the kitchen facing table. It’s a must.
20 Teck Lim Road, Singapore 088391
I must start to show their stuff off so here we go with Lunch with Wifey (& Jude) @ Burnt Ends. A pictorial and small video experience.
How amazing is that menu for Lunch with Wifey (& Jude) @ Burnt Ends? And this done just for today folks, just for today. But the one that stands out for me as just the most amazing coincidence is the one half-way down the menu in a single-line offering. What did I cook for the family on Tuesday night for dinner? Remember the blog? I cooked Baked King Crab with Burnt Butter Sauce. I can’t quite believe that Chef Pynt today had King Crab and Garlic Brown Butter on HIS menu today. I am in awe.
What did we order this day from that fine smorgasbord of tasty choices;
Smoked Quail Egg & Caviar
Pork & Mustard
Beef Marmalade & House Pickle
Leek, Hazlenut & Black Truffle
630g Dry Aged Blackmore’s Cube Roll
Bone Marrow Bun
Butterhead Lettuce, Shallots & Vinaigrette
Burnt End’s Sourdough
Do you think we ordered enough for Lunch with Wifey (& Jude) @ Burnt Ends? A bloody good reason to come back for more, more and more options and choices though right? I cannot wait. I literally cannot wait.
For those of you that might be wondering what Blackmore is, here you go;
“Blackmore Wagyu is an award-winning and internationally recognised producer of 100% Fullblood Wagyu beef, cattle that are not diluted with any other breed. Founder, David Blackmore pioneered the production of 100% Fullblood Wagyu beef in Australia, having imported more than 80% of the Wagyu genetics into Australia between 1992 and 2004.
Blackmore Wagyu is a family-owned and run business having been in operation for over 30 years. Their premium Wagyu product is marketed to gourmet butchers and high-end restaurants domestically and exported to 14 countries (clearly including Burnt Ends and Singapore).
David Blackmore monitors every stage of the animal’s life, from conception to plate, with care and accuracy to ensure a consistent and quality product. Their supply chain, which takes four years to complete, provides greater control over all stages of the production life-cycle. This sets them apart from most other Wagyu brands, as they breed, feed and market all of their own animals.”
I love that!!!
Now, a funny thing was that Chef had to lean over…
“Sorry, but we have a dilemma. The Octopus is about 15 minutes out, and the steak is 5 minutes. What do you want us to do?” said Chef Pynt.
“There is no dilemma mate. Serve the steak. Job done. Too easy!” said Wifey and I in unison. We could not wait!!!