Burnt Ends, the restaurant that has been stunning diners in Singapore for the last decade, will be venturing into the UK opening in Harrods. As the name suggests Burnt Ends is an homage to fire and smoke and prides itself on refining classic barbeque flavours in a fine-dining setting.
The Singaporean flagship has found bountiful success and gained many prestigious accolades since its inception in 2012; it sits at number 24 on the best restaurants in Asia 2023, number 94 on the world's best list, and has held a Michelin star since 2018. The open kitchen famously features huge wood-fired ovens that reach over 800 degrees Celsius, and the vast majority of the food is cooked over fire, either at a high temperature for a delicious char, or grilled over smoky embers.
The brain behind the Burnt Ends operation is Australian Head chef Dave Pynt, who has travelled worldwide and cooked with a star-studded list of chefs including Rene Redzepi of Noma and Tetsuya Wakuda of Waku Ghin. Some Londoners may remember a prototype pop up of Burnt Ends that Pynt ran for five months in 2011 at Climpson and Son’s, which saw dishes such as hand dived Norwegian scallop with XO sauce, Jamaican quail and paprika butter sweetcorn and whole barbequed turbot.
Since then Burnt Ends has come a long way, and it is tremendously exciting that Pynt will be bringing his Extebarri inspired dishes to the London culinary scene. Little is currently known about the menu, however, the rumours are that the signature ‘steak frites’ will be making the journey; an indulgent creation of a petite beef fat potato cake laden with wagyu beef tartare and topped with a luxurious scoop of caviar.