Burnt Ends is a familiar name, for a couple of reasons. The 1 Michelin Star restaurant has been on Asia’s Best 50 Restaurants List for a couple of years now, and it’s almost impossible to book a table at the famed establishment.
With the restaurant shifting to Dempsey Hill, perhaps getting a seat would be easier thanks to the expanded dining area. (you would think, but it still seems pretty difficult to get a table)
Burnt Ends Dempsey Hill
The new space at Dempsey Hill is definitely a more upscale experience, with the interiors being customized to bring out that warm and rustic vibe. With a high ceiling and bigger dining area, your dining experience at Burnt Ends is about to get even more comfortable.
One thing that’s different at Dempsey Hill, Burnt Ends has removed the Chef’s Table. However, the counter seats are still available, alongside a new private dining room that can hold up to 16 pax.
As usual, those who opt for the counter seats will be able to see the chefs in action since it is located right in front of the open kitchen and bar.
Food at Burnt Ends Dempsey Hill
Burnt Ends is known for cooking with wood, serving modern Australian barbecue and boutique wines and spirits. Their menu is new every day but some of their most famous dishes include the Burnt Ends’ Sanger, Grissini and Taramasalata & Bone Marrow Bun.
If you’re like us and can’t decide on what to get, opt for the Chef’s Select and let the chef decide for you.
Our first dish for the night was an Egg Tart, but not just any egg tart. This one was topped with a quail egg, caviar and had a smoky bacon-like aftertaste. It was a lot of caviar for one mouthful.
We would have been disappointed if the chef didn’t serve the Grissini and Taramasalata, one of the restaurant’s most famous dishes. A creamy and herby blend of flavours, the crisp bread was topped with cured and smoked pollack roe, olive oil, chives & more.
Next was Burnt Ends’ take on Steak Frites, with thinly sliced potato pressed and fried in beef fat, topped with tartare and caviar. Following that hearty dish was Beef Uni, a beautiful blend of land and sea, with savoury, umami flavours.
Another classic from Burnt Ends was the White Pepper Chicken Neck, which was deboned and served with grilled spring onion. It was peppery and one can expect a tender texture from the chicken.
While we aren’t fans of Eggplant in particular, the Eggplant Miso would probably be the best way to introduce eggplant to vegetable haters. The deep-fried eggplant had a crisp exterior and an almost fish-like interior, which paired well with the caramelized white miso aioli.
The Ssamjang Beef was a surprise for us since we never expected to be greeted by Korean elements. A beautiful smoky charred top paired with slightly sweet ssamjang, hints of sesame oil and beef that melts in your mouth – not being biased, but one of our favourites for the night.
Next was another Burnt Ends’ signature: Oven Roasted Leeks with Brown Butter and Hazelnut. While leeks are often overlooked, Burnt Ends manages to make the vegetable shine with creamy brown butter and hazelnuts.
Served alongside a salad, condiments, and tortilla wraps was the Kingfisher Head. The salad had celery, cucumber, and turnips which made it a crunchy and refreshing side, complementing the fish.
Our highlight for the night was the Blackmore’s Cube Roll, a melt-in-your-mouth piece of meat with an explosion of flavours. Going for medium-rare was the right choice, with a tender meat texture alongside the melty fat bits. The refreshing salad on the side helped to cleanse the palate when it felt all too greasy in between bites.
A meal at Burnt Ends isn’t complete without trying their Sanger, a pulled pork burger mixed with Chipotle aioli. While the soft brioche bun was chef’s kiss, we did find the sanger to be on the salty side during our visit.
We stand on the fence when it comes to mint chocolate, but Burnt Ends’ Mint and Chocolate might have just converted us to choc mint lovers. The mint ice cream has none of that artificial mint nonsense but is refreshing and herby instead. Paired with the brownie crumbles, we eventually ordered a second serving.
Other desserts included the Cherry, Almond and Smoke Amaretto Ice Cream which was abit too almond-heavy for our liking.
While you’re at it, make sure to go for the Torched Marshmallows which is probably the only way we want our marshmallows now.
Burnt Ends Dempsey Hill Review
We really enjoyed the food & hospitality over at Burnt Ends, and congratulations to the team for ranking within the Top 50 again for Asia’s Best 50 Restaurants in 2022.
With Burnt Ends Bakery right beside, and a Burnt Ends Bar in the works next door, their new space in Dempsey Hill is going to be perfect for those who really want the full Burnt Ends experience.
Burnt Ends
7 Dempsey Rd, Singapore 249671
Tues-Sat, 12pm-2pm, 6pm-8:30pm
*This is an independent review by MiddleClass.sg.
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