Ten years since it opened its doors, and now with a bigger space at Dempsey Road, Burnt Ends remains one of the hottest tables on the island. Those who manage to score reservations will easily see why—the culinary team led by chef-owner Dave Pynt and executive chef Patrick Leano runs like a well-oiled machine, dishing out one sumptuous dish after another, often finished with a kiss of smoke from the customised four-tonne, dual cavity oven and the four elevation grills. Most of the signatures are mainstays on the menu, so diners can savour the smoky quail egg with an oozy egg yolk and crowned with caviar, or the thin slices of Wagyu beef smoked in the grill, then wrapped with shiso leaf and topped with decadent uni. The steaks, which are mostly sourced from Australia, are not to be missed. The Blackmore’s striploin has the perfect ratio of meat and marbling, resulting in a meaty and succulent flesh after it’s grilled.