The World's Best Restaurants · 2026
Singapore, Singapore
Live fire gives Singapore barbecue directness, texture and a relaxed urban charge.
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Burnt Ends built its reputation on an unusually direct proposition: nearly everything passes through flame, coals or the heat of its custom ovens. Dave Pynt remains chef-owner, with executive chef Patrick Leano contributing Filipino and wider Asian inflections to a modern Australian barbecue language. The Dempsey Hill room keeps the cooking visible and the mood intentionally relaxed, while a serious drinks programme gives the experience more range than the word barbecue implies. The restaurant’s identity is unmistakable and its operating record is substantial. That forceful identity earns a restaurant record for the stated edition, while the deliberately variable, fire-led menu remains below the deeper control required for Two.
Fire is not a finishing effect here but the restaurant’s central production system, shaping vegetables, seafood, meat, bread and the pace of service.
The collaboration between Pynt and Leano gives an Australian barbecue foundation a developing Southeast Asian context without turning the menu into indiscriminate fusion.
An informal, open-kitchen format tests whether a restaurant can deliver serious craft and hospitality without the conventional theatre or ceremony of luxury dining.
Official and current industry sources establish leadership, concept and continued operation. The editorial review does not claim firsthand knowledge of live-fire execution, smoke balance, waiting times or service consistency.
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