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Lunch with Wifey (& Jude) @ Burnt Ends

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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.

CLICK HERE TO HAVE A LOOK AT THAT BLOG

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

eat@burntends.com.sg

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.

Lunch with Wifey (& Jude) @ Burnt Ends
We had a very short wait as we were now a +1 and had to get a space for 3. The guys only do lunch on Friday and Saturday, with two sittings each day. Booking is a MUST!!! You really do not want to miss out from eating here. Plan ahead folks, plan ahead.
Lunch with Wifey (& Jude) @ Burnt Ends
Chef Pynt front and centre. Managed to have a couple of chats with him too. Nice to know that he remembered us from the Marina Bay Sands event when we were chatting to James. Thanks for that Chef.
Lunch with Wifey (& Jude) @ Burnt Ends
EVERY day is a new menu. I find that incredible as a food achievement. What a cracking menu it was today. Once again I have a stiffy and can’t stand up. Holy shit – what to choose?

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.

CLICK HERE TO HAVE A LOOK AT THAT BLOG AND RECIPE

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

Marshmallow

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.

Lunch with Wifey (& Jude) @ Burnt Ends
Chef Pynt hard at work. I feel like I am encroaching taking these snaps, but it’s all part of the experience being a few feet away watching these artisans in their craftwork. I wish I got a photo with the legend before he left this day. Next time!!!
Lunch with Wifey (& Jude) @ Burnt Ends
Like watching one of the Chefs cutting up our steak. Look at the dry-ageing outcomes on that. Remember that stuff I did in my wine fridge? I really wish I had a proper dry-ager. They wrap these steaks in Muslin. This is going to be an intense flavour, you can just tell.
Lunch with Wifey (& Jude) @ Burnt Ends
Check out that marbling. Just stunning. Watch the video on the link below too to see that ruby red meat inside. It looks incredible raw, but wait until you see it cooked… WOW!!!

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!!!

CLICK HERE TO WATCH ONE OF THE MASTER COOKS CUTTING THIS BAD BOY UP

Lunch with Wifey (& Jude) @ Burnt Ends
You’re all probably thinking; ‘foodie wanker, even taking a picture of some bloody bread…’ Well let me tell you, folks. Best EVER sourdough bread is this in the picture. The crust on this is insanely good. Jude and I went on a rampage. Oil, butter, sea salt – who cares, we just need more, please!!!
Lunch with Wifey (& Jude) @ Burnt Ends
Smoked Quail Eggs & Caviar. I ordered one of these, but then thought to myself how can I comment if I don’t try? So I ordered two and thought let’s give this caviar a crack. And I am so delighted I did as this dish is bonkers good. Soft boiled, smoked and then salty with the caviar. Holy shit. And how amazing is that plating? It is just a stunning dish or flavour, texture and presentation.
Lunch with Wifey (& Jude) @ Burnt Ends
Wifey looks quite surprised by this one. It’s wafer-thin…
Lunch with Wifey (& Jude) @ Burnt Ends
Our steak goes on the Gaucho Grill for a charring…
Lunch with Wifey (& Jude) @ Burnt Ends
Next up Pork & Mustard. Best ham sandwich you’ll ever have haha. Crispy bread, sublime ham and lovely tangy mustard. Just so very good. The lite bites are coming thick and fast and we are loving them. Keep some space, keep some space…
Lunch with Wifey (& Jude) @ Burnt Ends
Next up is this absolute insane cracker. I literally had no idea what to expect. I even had thoughts of it being an accompaniment for the steak. But no, it was a lite bite. They cook this beef for so long it literally loses meat consistency and becomes marmalade-like. Again on crispy bread, but now topped with Burnt End’s very own line of pickles. This was so deep in its flavour – almost high cocoa % chocolate-like, quite unctuous in fact. But what a belter. So glad we had three of these as that meant I got two haha!!!
Lunch with Wifey (& Jude) @ Burnt Ends
Nice bit of artwork on the walls. Hmmm, new tattoo…?
Lunch with Wifey (& Jude) @ Burnt Ends
Here is Sous Chef shaving. Not what you are thinking dear me. She is shaving up a HUGE pile of Black Truffle onto our Leek. Have a look at that below when it was fully plated and served.
Lunch with Wifey (& Jude) @ Burnt Ends
This dish made both Wifey and me gasp. It’s a bloody leek. How can you make a leek taste so absolutely divine? Well, these guys did exactly that. BBQ’d in that four-tonne oven to charred and smoky taste-heaven. I think then some melted butter and sea salt. Then shaved with the Black Truffle and some toasted Hazelnuts. Well bugger me – I will never look at a leek the same again. This one-dish was a true HOLY COW moment. Seriously I have never had anything like it. It’s a bloody leek. But what a leek it was. Die Die Must Try if you come here and it is on the menu. WOW!!!
Lunch with Wifey (& Jude) @ Burnt Ends
Jude Jude gets stuck into his very own personally made Mocktail. Lucky little bugger. Fresh grape juice, strawberry juice, lemon juice, orange and, and… Literally, this was made just for him as an off-menu Mocktail.
Lunch with Wifey (& Jude) @ Burnt Ends
Intense concentration from Chef for the plating. This might be the Flat Iron steak? Maybe next time as I want that Burnt Onion and Bone Marrow sauce.
Lunch with Wifey (& Jude) @ Burnt Ends
And that intense concentration extends to every dish that is leaving the pass. Check that sneaky glare, like a coiled spring ready to pounce if it is not perfect…
Lunch with Wifey (& Jude) @ Burnt Ends
Chef Pynt nearly lost one of his steak knives today. I want, I want!!!
Lunch with Wifey (& Jude) @ Burnt Ends
This is our bad boy being thinly sliced by this amazing young lady Chef. I am loving this and she really is this close to me whilst doing this. Again I am in heaven, foodie heaven.
Lunch with Wifey (& Jude) @ Burnt Ends
Holy Shit. Have a look at that. Is that not a thing of beauty or what? Blackmore’s quality with Chef Pynt skill to produce a perfect steak. This came like this, naked. Just a little container of sea salt. This was intensely beefy, super smoky and perfectly cooked. Wifey didn’t even complain re it being medium rare, she just chowed on down with groans of food ecstasy. Up there with some of the very best steak eaten ever by this fat beardy man. Quality reigned supreme from Chef Pynt and crew for this.

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!!!

Lunch with Wifey (& Jude) @ Burnt Ends
This little bundle of silver foil then got unwrapped before our eyes. Be still my aching heart (it will be aching after eating this). Here lies the Bone Marrow Bun. My God. Sprinkle a little sea salt on this and enter a fatty unctuous food Nirvana. Damned fine food.
Lunch with Wifey (& Jude) @ Burnt Ends
Then we got some green . stuff that almost got ignored haha! But you couldn’t ignore it because it was super light with a lovely palate cleansing vinaigrette. It was simple and simply lovely!
Lunch with Wifey (& Jude) @ Burnt Ends
Then out came this. I saw a leg go on the grill but we could not find it on the menu. I asked. It was off-menu. Could we order it? Yes, was the answer. Bring it on ladies and gentlemen. As it was not on the menu I am now guessing – Chargrilled Octopus with a smoky paprika crust, with Harissa and Humus sauce. You know me and seafood? I had about 5 bites of this. It was super tender, like pop in your mouth tender. It was smoky. It had that edgy kick from the smoked paprika. And then the sauce mix on top. I kid you not folks. #1 seafood dish ever tasted. I could have ordered another just for me, which is really saying something. An absolute winner and stunner. See what wifey thought below, as she be the aficionado of eating this creature.
Lunch with Wifey (& Jude) @ Burnt Ends
Never idle hands in this kitchen. Chef and Sous toasting the Marshmallows for dessert.
Lunch with Wifey (& Jude) @ Burnt Ends
It’s official folks. Wifey’s Global challenge to find the best octopus dish has changed hands for the #1 spot to date. Gaig now slips into 2nd place now behind this absolute beauty from Burnt Ends. Congrats to Chef Pynt and crew as she is one fussy Octopus eater and this is a very prestigious honour to have this Filipina place you at #1. Who needs a Michelin Star when you have Marysol #1 ranking?
Lunch with Wifey (& Jude) @ Burnt Ends
Have a look at this. Check out that marbling. This is melt-in-the-mouth steak. You literally only need a little sprinkle of sea salt and then have a mouth orgasm. Ding Dong Burnt Ends, Ding Dong!!!
Lunch with Wifey (& Jude) @ Burnt Ends
Nearly done now. Food coma fast approaching. This is a toasted Marshmallow, Burnt End’s stylee. It comes with a sticky, crunchy coating of orange and cinnamon. Dear me. There goes another artery.
Lunch with Wifey (& Jude) @ Burnt Ends
Jude watching his new BFF. The cocktail maker making Jude’s rather special Mocktail. He sat there intensely watching and then came back to explain to Wifey and me all the ingredients. Future career???
Lunch with Wifey (& Jude) @ Burnt Ends
“I thank you, my good man!” said Jude.
Lunch with Wifey (& Jude) @ Burnt Ends
Here’s those Gaucho Grills they mention in their ‘About Us’ section on the web site. They also have this style grill down @ Gluttons By The Bay at MeatSmith (also part of the Burnt Ends Group). They call these the four elevation grills. An amazing piece of kitchen kit. If only our condo had a bloody bigger kitchen. So jealous.
Lunch with Wifey (& Jude) @ Burnt Ends
We had to take some of the 630g steak home. One reason was the fact that I think my stomach was about to implode, and the second reason was I had been teasing the other two kids on WhatsApp with pictures of what we were eating for lunch haha. So when home I threw the steak in a dry pan and warmed it through and gave a little sprinkle of sea salt and cracked black Kampot pepper. I also toasted a little of the Sourdough in some Olive Oil and the meat fat in the pan. Strawberry Blonde was a VERY happy 11 years old receiving such a snack.

Lunch with Wifey (& Jude) @ Burnt Ends was such a special one. What a great way to end this series of lunches. Sad that Jude bashed his face, but happy that he was able to enjoy this with us. Thanks to James for booking the table for us. Thanks to Chef Pynt and crew for truly the very best lunch experience ever. It was just quality, absolute food heaven quality. Every single dish was unique in flavour and texture. It was off-the-charts fine dining in a really cool, casual, hipster fashion. This was without a shadow of a doubt the very best food theatre experience for Wifey and I. I felt at times like I was actually in the kitchen with the Chef and crew. We will be back as soon as we can. I do need to spoil the kids that could not be with us today. Hmmm, what’s the next occasion??? OK, that would be Amy’s birthday. There we go. Chef Pynt we’ll be seeing for that if not before. Whoever reads this, you have to go, you just HAVE TO – get there and you will categorically – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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