Burnt Ends
The Atlas Review
The BBQ Atlas
Dave Pynt built a wood-fired barbecue restaurant in Singapore that earned a Michelin star and a place among the world's fifty best.
Burnt Ends opened in 2013 as a modern Australian barbecue operation, cooking over wood fire on Teck Lim Road. The restaurant has held a Michelin star since 2018 and ranks #93 on the World's 50 Best Restaurants list and #38 on Asia's 50 Best — recognition that speaks plainly to what happens when craft and conviction meet in the kitchen.
This is barbecue that answers to no one but itself.
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Signature Dishes
Signature Brisket
Slow-smoked until tender with house rub
House Sausage
Craft sausage with regional spice blend
Recommended Gear
ThermoPro
ThermoPro TP02S Instant-Read Thermometer
The cheap upgrade that changes everything. One-second read, dead simple — the first thing a beginner should own.
Weber
Weber Smokey Mountain Cooker (57cm)
The people's smoker. Holds temp like a champion, outlives you.
RAPICCA
RAPICCA BBQ Gloves (932°F)
For handling a 6kg brisket at 90°C with your dignity intact.
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