BE_Main_Logo-B on W.jpg
Burnt%20Ends%20-%20Chef%20Dave%20Pynt%20

Dave Pynt

Chef/Owner

About Burnt Ends

Opened in 2013 by Perth-born chef David Pynt, restaurateur Andre Chang and businessman Loh Lik Peng, Burnt Ends has established itself as one of Asia’s most exciting places to dine.

 

We are a modern barbecue restaurant that believes in great ingredients and honest cooking - we want our guests to enjoy things in a casual environment yet create a special experience they will remember. We write our menu daily and believe that there is magic that comes from cooking with wood and that's why we built a custom four-tonne, dual cavity oven, and three elevation grills. Our oven is fired by sustainably sourced jarrah wood from Western Australia allowing us to cook with various techniques from smoking, slow roasting, and hot roasting, to baking and grilling.

6%20sagesmask%20-%20%20garment%20texture

Contact Burnt Ends

Tel: +65 6224 3933

Email: eat@burntends.com.sg

 

20 Teck Lim Road,

Singapore 088391

Operating Hours

Monday to Sunday (Lunch): First Seating – 11:45am | Second Seating – 1:30pm
Monday to Saturday (Dinner): First Seating – 6:00pm | Second Seating – 8:30pm

Closed on Sundays dinner

About Chef Dave

Pynt is the chef-patron of Burnt Ends, a modern barbecue restaurant in Singapore’s Chinatown neighbourhood currently ranked #59 on the San Pellegrino World’s 50 Best Restaurants List and #10 on the San Pellegrino Asia’s 50 Best Restaurants List. Burnt Ends also held one Michelin star since first awarded in 2018. Dave is also the recipient of Asia’s 50 Best Restaurants chef’s choice award. 

Burnt Ends - Chef Dave Pynt.png

Born in Perth, Western Australia, Pynt studied commercial cooking at the TAFE West Coast Institute of Training before travelling overseas to cook alongside and learn from some of the world’s best cooks. His career includes time with culinary heavyweights such as Rene Redzepi (Noma, Denmark), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajante and The Loft Project, London), Tetsuya Wakuda (Tetsuya’s, Sydney; Waku Ghin, Singapore) and Fergus Henderson (St John and St John Bread and Wine, London). Since welcoming its first guests in May 2013, Burnt Ends has established itself as an integral part of Singapore’s new food order and the country’s historic Chinatown neighbourhood. Collaboration remains one of Pynt’s key tenets and he has been involved in major food events and festivals around the world including Gastronomika (San Sebastian, Spain) the Melbourne Food and Wine Festival (Melbourne, Australia), Taste of Hong Kong (Hong Kong), Tasting Australia (Adelaide, Australia), Meatopia (London, England), Postrivoro (Italy), Wonderfruit Music Festival (Chon Buri, Thailand) and E5 Bakery Music and Food Festival (London, England). 

 

Dave has also opened three restaurants under the brand name Meatsmith across Singapore and a British-style colonial cocktail bar Rogue Trader in the heart of Little India. Meatsmith offers the real-barbecue deal - its first outlet Meatsmith Telok Ayer presents American smokehouse barbecue with international favour in a contemporary setting. The second opening, Meatsmith Little India is Singapore’s first restaurant combining the taste of India, with fixed roots in American barbecue. The third location Meatsmith Western Barbeque at Makansutra Gluttons Bay serves barbecue with influences from America, Britain and Australia with touches of Asian flavours in a casual hawker setting. 

 

Dave recently brought Burnt Ends’ much-loved style of modern barbeque to Waldorf Astoria Maldives Ithaafushi in partnership with Hilton Hotels & Resorts. The Ledge by Dave Pynt is opened in July 2019. 

Watch Featured Episode

Burnt Ends’ Chef Dave Pynt makes full use of his wood-burning oven to create a Lamb Gyro in his one Michelin-star restaurant. The Australian lamb shoulder he uses is first brined in a buttermilk solution for two days before being oven-roasted for three hours.

Burnt Ends - Lamb Gyro.jpg

Lamb Me Your Recipe:

Lamb Gyro

Inspired by kebab, this Lamb Gyro preparation requires more than 2 days of preparation.  

Other Featured Lambassadors

Lamb Me Your Recipe:
Paul Foster 

The launch of a four-episode cooking show that features Paul Foster getting into the kitchen with mom, Joyce Foster, as they put a fresh spin on family classics.

Lamb Me Your Recipe:

LeVel 33 & Meatsmith Little India

Join us as we hear from two of Singapore's best chefs on how to use the finest high quality Australian lamb to create two mouthwatering lamb dishes.