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In short
Dave Pynt's one-MICHELIN-star barbecue on Dempsey Hill, cooking over wood-fired ovens and charcoal in an open kitchen. A lively night out at the counter or bar, best booked about a month ahead.
Burnt Ends is a one-Michelin-star barbecue restaurant at #01-02, 7 Dempsey Road on Dempsey Hill in Singapore. Australian chef and owner Dave Pynt cooks over wood-fired ovens and charcoal grills in an open kitchen. It suits diners who want a lively, high-energy night out and can plan a booking about a month ahead.
Dempsey Hill is a former barracks area west of Orchard Road, now full of restaurants and bars set among trees. Taxis drop off close to the door. Inside, the room is loud and busy at every service. The counter seats face straight into the kitchen, so diners watch the cooks working the fire from a few metres away, and these are the seats regulars ask for.
Pynt's approach to barbecue is restrained. Seasoning and sauces stay simple so that smoke and the quality of the meat, seafood and vegetables carry the flavour, and the team controls heat closely to cook each piece exactly. Specials change with what comes in, and staff are happy to steer a table through them. A cocktail list with original drinks and a strong wine list complete the menu.
The Michelin Guide Singapore lists Burnt Ends with one star and advises booking early, even for weekdays. Prices are upper range, so this is a special occasion meal for most visitors. There is also a cocktail bar on site, which takes walk-ins and is the best fallback when the dining room is full.
Opening days are limited. Dinner runs Tuesday to Saturday and lunch Thursday to Saturday; the restaurant is closed on Sunday and Monday. Exact times vary between listings, so check the official schedule before you plan around a meal. Tables for the main dining room are released about a month ahead and go quickly. Call +65 6224 3933 or use the restaurant's own booking system.
A party of two has the best chance at the counter. Larger groups should book the moment the month opens, and anyone travelling at short notice can try the bar early in the evening.
Burnt Ends began on Teck Lim Road in Chinatown and moved to the larger Dempsey Road building, which has a high ceiling, a long counter facing the kitchen and tables by frosted windows for groups of three or four. Dishes reviewers have singled out at the new site include beef cigars, the bone marrow bun, flat iron steak with burnt onion and bone marrow, and king crab in garlic brown butter. The restaurant lists itself at No. 89 on the extended World's 50 Best Restaurants list for 2026, and the team also runs a separate Burnt Ends Bakery.
Sources: Burnt Ends; The Ranting Panda review, 2022. Facts checked November 2026.
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HoursLunch - Thu–Sat
- LunchThu–Sat
- DinnerTue–Sat
Dine-inBarCounter seating
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