The Bite Magazine - Autumn/Winter 2022 - Issue 32

B urnt ends are the flavoursome pieces of meat made from the deckle of the brisket originating in Kansas City in the 1970s when bar- becue restaurants made sliced brisket sandwiches. Thus, it was a befitting name for Aussie chef Dave Pynt’s Australian-style BBQ restaurant with an open kitchen and counter seating in a lively, stylish space.The highly ranked establishment in Asia’s 50 Best Restaurants, based in Singapore, has a four- tonne, two-brick kiln and custom grills inspired by Basque institution Asador Etxebarri. Here, you will find delicious flatiron steak with burnt onion and bone marrow,Western Austral- ian marron (crayfish) with tobiko (flying fish roe) and kombu beurre blanc (French kelp sauce) and grilled leeks with hazelnut and black truffle. One of the signature dishes is Burnt Ends Sanger, a brioche bun filled with juicy pulled pork shoulder, coleslaw and chipotle aioli (a garlic and olive oil cold sauce). However, the menu evolves daily, so some of the dishes mentioned above may change or stay on the menu. Other dishes include Beef Cigars, a crispy bite- size roll stuffed with beef. Karubi Ssamjang, another flavoursome beef dish paired with spicy Korean Ssamjang sauce, and Peri Peri Chicken, a tender bitedesign EmmaMaxwell BURNT ENDS DESIGN i mages courtesy of Brett Boardman via Emma Maxwell Design