Burnt Ends

Australian Chef David Pynt—who gained barbecue notoriety via his London pop-up Burnt Enz—has been bringing the best of the Australian barbecue tradition to Singapore since 2013, when he opened a permanent outpost of the pop-up (renamed Burnt Ends). The narrow Chinatown space is made up of an 18-seat counter facing the kitchen, where you can watch the staff work their way around the custom four-ton, wood-burning oven and open grill while drinking some of the best Australian wines on the market. In fact, aside from a section featuring grower Champagne, the wine list is 100-percent Aussie, with a particular focus on low-intervention, natural producers like Jauma and Lucy Margaux Vineyards.