singaporecity360° Burnt Ends
Burnt Ends is a one-star modern Australian barbecue restaurant at Dempsey Hill, where almost everything comes off live fire in a theatrical open kitchen. It is chef-owner Dave Pynt's high-energy take on cooking with wood and flame.
- Cuisine
- Modern Australian barbecue
- Neighbourhood
- Dempsey Hill
- Nearest MRT
- Napier (TE) — or taxi
- Chef
- Dave Pynt
- Indicative price
- Lunch tasting ~S$98++; dinner S$260–400++
- Address
- 7 Dempsey Road, #01-02, Singapore 249671
Burnt Ends is a one-star modern Australian barbecue restaurant at Dempsey Hill, where almost everything comes off live fire in a theatrical open kitchen. It is chef-owner Dave Pynt's high-energy take on cooking with wood and flame.
Signature dishes
- Smoked quail egg with caviar.
- The Burnt Ends Sanger — a pulled-pork brioche with chipotle aioli and slaw.
- King crab with brown butter and capers.
- Onglet with bone marrow and burnt butter.
- Chocolate fondant with smoked ice cream.
The menu shifts with the season and the fire, so the exact line-up changes; the lunch tasting is a set of five to seven seasonal courses.
The concept
The whole menu is built around fire, cooked in a custom multi-tonne brick kiln and wood-burning oven that let the kitchen smoke, roast, bake and grill at will. Pynt calls it modern barbecue rather than any single tradition, pulling in influences from Spain, Denmark and the UK. Counter seating and the open kitchen make it feel special but relaxed.
The chef
Dave Pynt trained in Perth and worked at some of the world's most influential kitchens — Noma in Copenhagen, Asador Etxebarri in Spain, Viajante and The Loft under Nuno Mendes, Tetsuya's, and St John in London. Etxebarri shaped his approach to fire above all. After a London pop-up called Burnt Enz in 2012, he opened Burnt Ends in Singapore in 2013 with André Chiang and Loh Lik Peng's Unlisted Collection. Jake Kellie was appointed head chef in January 2024.
Getting there
Burnt Ends is at 7 Dempsey Road, #01-02, on Dempsey Hill, having moved here from Teck Lim Road in Chinatown in late 2021. The nearest MRT is Napier on the Thomson-East Coast line, but it is an unsheltered 20-minute walk; most people take a bus, the Dempsey shuttle, or ride-hail straight to the address.
Prices
Dinner runs roughly S$260 to S$400-plus per person before service charge and GST, with premium cuts pushing higher. The lunch tasting, around S$98 per person for five to seven courses, is the value way in.
How to book
Book online at burntends.com.sg; reservations open about 30 days ahead on a rolling daily basis around midnight and can sell out within minutes. Call +65 6224 3933, plan three to four weeks ahead, and note that weekdays and lunch are easier. The bar sometimes takes walk-ins.
Opening hours
Closed Sunday and Monday. Tuesday and Wednesday are dinner only, 6 to 11pm. Thursday to Saturday add lunch from midday to 2.30pm alongside dinner. The bar opens from 5pm.
The room & dress
Moody and theatrical — fire, skulls and AC/DC, in a room by Emma Maxwell built around a suar-wood counter with charred timber, teak, beaten copper and a lava-stone light installation. The counter is the most immersive seat. No strict code, but smart casual; no shorts at dinner, neat jeans are fine.
A little history
After the 2012 London pop-up, Burnt Ends opened in Singapore in 2013 with 18 counter seats, won its first star in 2018 and has held it continuously since, relocating to Dempsey in 2021. It also features on Asia's and the World's 50 Best lists.
Who it’s for
For fire-cooking enthusiasts, star chasers who want something lively rather than hushed, and 50 Best followers. It is a rare world-class modern barbecue with a custom oven and a clear Australian point of view. Not the pick if you want a quiet, formal fine-dining hush.