Dave Pynt’s chef’s counter/modern Australian BBQ restaurant, Burnt Ends, is a carnivore’s paradise! We started decadently with steak frites and fish and chips, two small bites of crispy fat-fried potato topped with raw beef or fish, and a dollop of caviar. Those were easily two of our best bites in Singapore, and our meal at Burnt Ends was just getting started. We continued on with quail eggs, beef marmalade on toast, King crab topped with fresh truffles – amazing flavors packed in every dish! We finished our meal with a 64-day dry-aged beef rib and a pork tomahawk. Don’t forget to order bone marrow buns on the side! And if you’re feeling thirsty, they’ve got loads of natural wine to help you wash all that meat down. Burnt Ends is ranked no. 59 on The World’s 50 Best restaurants (2019).
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