Pictured here is the magnificent Burnt Ends Sanger. Think extremely flavourful pulled pork packed between two pillowy-soft fluffy buns. Just look at the ratio of meat to bun! Every bite was an explosion of flavours and a party in my mouth! Too good, just too good. I have been dreaming about this, and I will definitely be back soon for this gorgeous creation, and also those Brown Butter Chocolate Chip Cookies.
The Leek, Hazelnut and Black Truffle ($45) was lavishly topped with slices of black truffle as you can see. While I always say no to vegetables, I was confident that Burnt Ends will make vegetables tasty, and, as I expected, they did not disappoint. The distinct flavour of leek was still very present, but not overwhelmingly so. It was also brilliantly complemented by the nuttiness of the hazelnut which also added a lovely crunch. If you're craving for a vegetable dish, this should do it for you.
At $70/100g, the Blackmore's Striploin certainly carried a hefty price tag. We decided on a 150g cut and were shown the cut before it was prepared. The beef took really really long to arrive and we had to check on it twice, but I guess it was well worth the wait! Rocking a beautiful shade of pink, the tender and juicy beef was beautifully cooked and just impeccable. The texture of the beef was on point, and it had a thin layer of fat, which was just about the right amount so that you don't feel that it's overwhelmingly rich. Heck, I don't think you will ever get sick of this dish to be honest! Don't be surprised if you find yourself savouring every bite slowly, wishing that it would never end. Because, that's exactly what I was wishing myself.
The Marron($100) was a last-minute order from us and we were incredibly happy that we ordered it because it was absolutely deliciously. The meat was firm, and succulent, and that kombu beurre blanc handsomely slathered on top was to die for. Even Maureen who's allergic to shellfish tried it and loved it! I was scraping every possible bit of flesh off and using them to wipe up as much sauce as possible. Great quality seafood executed to perfection, it can't get any better than this. The marron really stole the show!
Here's the menu which changes daily depending on what's in season and the fresh produce the team can procure that day.
Lunch at Burnt Ends was definitely one of the most memorable meals of 2020 for me. The modern barbecue restaurant with an open concept kitchen totally deserves its one Michelin star and numerous accolades — World's 50 Best and Asia's 50 Best. There's magic in cooking with wood indeed. I will be back, Burnt Ends!