Try This in Singapore: Burnt Ends’ Eggplant and Miso, Duck Hearts, and “Steak Frite”June 13, 2017
- Bea OsmeñaWords
It may seem strange to recommend an Australian Barbecue joint in the Southeast Asian country that sits at the heart of the region, but considering its recent colonial past (Singapore has only been independent for 52 years), its identity as a trading port has stuck and the nation is home to one of the most mulicultural populations in the world. That being said, let’s talk about Burnt Ends, which holds the position of Asia’s 14th best restaurant as of last year’s list. Though it boasts of a fine dining trained chef Dave Pynt, with the matching accolades and price list, the restaurant is decidedly casual, with a single long bar table that centers on the star of the show: the kitchen. Uncomfortably hot in certain parts of the bar (where you can feel the heat radiation of their custom oven, designed by the chef himself, that reaches up to 1,700 degrees fahrenheit), diners don’t seem to mind because getting a seat in this highly praised restaurant can take months. The wait is well-worth it for a highly creative menu that takes celebrates its meats just as much as its vegetables.
Aside from their famous steaks, these are our favorite dishes that we think you’ve got to try.
EGGPLANT AND MISO
This eggplant tasted perfectly immaculate, despite its thick breading that has a tendency to steal attention. The coating served to soak up the thick miso paste, that punctuated the eggplant’s natural flavor and filled all the spaces of your tongue with its umami.
DUCK HEART WITH PERI PERI SAUCE
So few restaurants dare to work with heart. Perhaps it is hard to obtain, too foreign for restaurant-goers’ tastes, or just too hard to deal with (as we’ve mentioned in a previous article, if improperly cooked, heart can go very wrong). But when done right, heart is a lusciously rich cut. This duck heart had the familiar flavors of duck, though more subtle. Its tenderness was so that your teeth immediately sink through to its gentle and rich center.
An off-the-menu item when we visited late April, this dish deserves a standing ovation. A steak tartar topped with caviar on a potato, Chef Dave’s fine dining roots shone in this dish. The thick-cut potato square itself could be compared to a perfectly cooked steak: soft on the inside, crusty on the outside. The caviar seasoned the tartar with its sea-saltiness to bring out the toasty taste of the fried potato, and the subtle flavors of the meat.