14 Jun '13, 9am

Wood, fire and solid cuts of meat at this Teck Lim diner. We give Burnt Ends 4/5 stars.

Wood, fire and solid cuts of meat at this Teck Lim diner. We give Burnt Ends 4/5 stars.

Yes, it’s another casual diner from local powerhouse Loh Lik Peng – this time he’s working with World’s 50 Best Restaurants 2013 finisher André Chiang. It’s a strange collaboration given the concept: as you might expect from the name, everything here is grilled and cooked by fire – it’s almost the antithesis of the bedecked progressive cuisine Chiang is known for. Not that we’re complaining. There’s something incredibly honest about a solid slab of meat coaxed over open flames into a lovely charred outer while remaining tender and juicy on the inside. At Burnt Ends, this a thought that executive chef David Pynt brings to life pretty effectively with the help of two well-insulated cement-walled ovens (be sure to look above it every once in a while – fire tends to escape in a tempered rage from a spout) and a series of impressive grills raised and lowered by an industrial-lo...

Full article: http://www.timeoutsingapore.com/restaurants/western/burnt...

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