I’m jumping back on the barbecue bandwagon at the World’s 34th best restaurant - Burnt Ends in Singapore. I wasn't going to write about it; every man and their dog has written about it so far so what more can I add? But there were quite a few flashes of jaw-dropping brilliance that evening, so here we are.

Burnt Ends has impressively held its One-Michelin star since first awarded in 2018, and is currently also ranked 14th best restaurant in Asia.

I was lucky enough to bag two spots through a culinary friend from back home - the place is notoriously difficult to book into otherwise. Upon arrival, the decor was startling; I was expecting fancy fittings, and instead I got a fabulously small industrial room with stark, dark furnishings. Very moody indeed. We were seated at, I felt, the best seats in the house - right slap bang in the middle of the kitchen action. The energy of the team is contagious, and you can feel this heat across the counter. Fellow diners are here to appreciate an experience that they've had to book months ahead. The crowd is full of special-occasioners, serious eaters and those who want to check it off their bucket list.

You can either opt for a selection of A-la Carte plates or the Chef’s selection. I love that you get given the option to do either here. I do believe that tasting menus are caviar for the general, and this way - the general also leaves pleased.

Let's start with the tipple, shall we?

There's an impressive wine selection that focuses on grower-producer labels from predominantly family-owned wineries from most major wine countries, including a great organic array. There is also an ever-changing selection of craft beers, and of course, your classic cocktails. Our charming Sommelier Neil Claudio picked out some absolute bangers, my favourites being the Momento Mori and a Chardonnay I cannot remember the name of because I was too inebriated by this point in the evening.

This Veronan Ripasso was phenomenal - and it paired very well with the courses that followed.

The menu was peppered with words that make your mouth water, such as our starter of Smoked Quail Egg. Visually a delight, the flavours of the smokey yolk and caviar was simple and a fabulous little bite to kick off the evening.

Grissini and Taramasalata was served wafer thin and incredibly crispy. The vibrant flakes of chive on top of the creamy white fish roe, the smokiness of the dish wafted as soon as the tin plate arrived. The velvet texture of the topping married well with the flatbread underneath. Our lovely waiter was only too happy to explain the technicalities of the dish.

Beef and Uni was the first course to make me go "oooooh!" delightedly. The beef was served with a pillow of Uni on top which was soaked in some form of jus. Intensely savoury with a wave of umami throughout, this mouthful was a beauty.

Burnt Ends’ famous King Crab sitting in a pool of Garlic brown butter made its way to us next. A plate of very large Sourdough hunks arrived very shortly after, we didn’t technically order this - but a good soaking in the sauces made us realise what it was for; a big flavour sponge. Sticky and oh-so flavoursome, I had to sit there in contemplation for a few seconds just to let my tastebuds dwell in the moment - this Crab was outrageously good.

*That big hunk of bread and the butter… I’m still dreaming about it.*

Amidst all the cooking frenzy and flurry of courses, sits the four-tonne, two-oven brick kiln designed and built by Dave Pynt himself. Almost everything here – from 80-day dry aged rib to the seafood – is touched by the kiln's smoke.

Round Cap, burnt onion and bone marrow was another masterpiece. The nugget of beef was pink within, buttery, and melted in the mouth. The chenopodiums of green balanced out the fats, and these were much appreciated. The dish was also accompanied with the Bone Marrow bun, a sweet, fluffy sweet bread which was pillow-soft and oh-so mellow.

With most of the menu done, we were offered cheese; naturally this led to a hot debate on cheese or pudding, as we really could not stomach both. My partner won (she chose the latter), and we decided on the Snickers Bar. This peanut chocolatey number arrived, and hit the spot nicely.

Snacks defeated us at the end, which were a dainty ensemble of spit-roasted marshmallows and chocolate bites.

All washed down with a medium dry Burrow Hill cider, dusk turned to dark and we waddled our way onto the next bar down the road. Debatably the crown jewel of Keong Saik - if not the Singapore dining scene - I'll be returning when I can next get a seat; I am very excited about doing it all again.

Address: 20 Teck Lim Road, Singapore 088391

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Dave Pynt’s 1* Burnt Ends, Singapore

1* Sommer by Lewis Barker, Singapore

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