Burnt Ends Singapore, One of Asia's 50 Best Restaurants

People close to me know that when I am travelling, I really do my research and keep an eye out for the best restaurants and food in the destination I go to. So when an opportunity to go to Singapore came, I did not leave without trying one of the best in town -- Burnt Ends.

Recently ranked No. 12 on Asia's 50 Best Restaurants 2018 (climbing up from its No. 14 rank in 2017), Burnt Ends by Dave Pynt, who also won the Chefs' Choice Award in 2017, the ultimate accolade voted for by his peers, is definitely a must visit when in Singapore -- that is, if you are well prepared, or if you are lucky enough to score a reservation.

TIP: If you are trying to score a reservation, try to reserve two months or three months in advance (that's as far out as they accept reservations). But if you do not have that luxury of time, try heading there before everyone else does or just after the reserved seatings at 12:00nn and 12:30pm for lunch, or 06:00pm and 06:30pm for dinner, line up, and you might just get lucky at the bar seats. Look for Sheena, who was so helpful to us in my case.

The menu varies day to day, depending on the fresh produce and meats they get. They have their staples and best-sellers, like the Burnt Ends' Sangar, but you can also choose the "Chef's Select," where the chef asks your dietary requirements, special requests, how hungry you are, and creates a 5-8 course menu tasting just for you, which costs around SGD150++ to SGD250++ (Php6,000++ to Php10,000++)

For starters, we ordered the Jamaican Chicken and Lime (SGD 10 or Php 400) and the Eggplant and Miso (SGD 12 or Php 480). The chicken was packed with flavors, while the eggplant was crunchy on the outside because of the breading but smooth and tasted perfectly with its natural flavors and umami, and the miso paste. 

The Burnt Ends' Sanger (SGD 20 or Php 800) is one of the must-tries. It is made of pulled pork shoulder, cole slaw, chipotle aoile, and brioche buns. The dish is just a meat lover's perfect pulled pork heaven, which can be shared by two, or eaten alone (depending on your hunger lever). But I suggest you save some space for the main star - the steak.

The star of the night was, of course, the steak. We got the Blackmore's Cube Roll (SGD 60 per 100g), with the standard cut of our order to be around 250g. The steak was medium rare, tender, and very tasty. It was definitely worth it! Hands down one of the best dinners I have ever had in a long time. 

My cousin, Christine, and I, definitely had a wonderful first time at Burnt Ends. Our seats could have been better, if only we were able to reserve. Unfortunately, there were no seats available when we tried reserving at least a month in advance. Speaking of advance, advancing 2 notches above from last year's spot at the Asia's Best Restaurants was definitely well deserved. Overall, the fast-paced feel of the restaurant was overshadowed by the great quality of food, the hospitality of the people, and the accessible location of the restaurant. 

Of course, another obligatory shot with Chef Dave Pynt, who was so warm and friendly. 

Burnt Ends 
20 Teck Lim Road, Singapore 088391
+65 6224 3933
http://www.burntends.com.sg/

Marielle zeroes in on the meat of the matter: Brickfire Oven-Roasted Steaks and Chops

Where else can you find brick oven - cooked steak served with delectable sidings, all for an affordable price?  You don't need to travel far, because there's a new place in town that offers diners a casual, cozy environment to indulge in your favorite comfort food. 

It started out as an idea that came out of the blue while owners Aaron Macalinao and Tadi Diaz were biking in Sierra Madre. They both shared a love for steaks, and given that Aaron already owns a meat shop (yes, he proudly calls himself a butcher!), and Tadi, an experienced chef, the partnership was a match made in meaty heaven. They opened their steakhouse last April 21, 2012, and has been making quite a buzz with students and families frequenting the restaurant. Located just behind the dynamic Katipunan food strip, Brickfire is the place to go for satisfying your carnivorous cravings! I was lucky enough to try out their best-sellers, and I went all gangsta on the meat!

This is the scene right after a packed lunch hour. There are still some customers taking their time to savor the goodness!

The house specialties are fork-tender steaks and chops, but there's something for everyone here. You can order their Baked Fish, Pasta, Tofu Tempura, and Los Indios, a different take on the adobo. Take a look at their wide range of choices:

The menu

If reading the menu isn't mouth-watering enough, check these out. My photos aren't doing these dishes justice! You must try them out for yourself.  

Cowgirl Annie

This T-bone steak is marinated in a special sauce (you can choose from original or honey-mustard) and is tender as can be. Some of the T-bone steaks I've tried are so easy to finish because they've been cut so thinly. I couldn't get enough of this one, but I had to make room for the rest!

The Duke

This premium tenderloin is a juicy slice of heaven, bathed in Brickfire's homemade gravy and eaten alongside the mashed potatoes. The mashed potatoes may seem innocent enough, but once you bite into the delightful chunks inside, you'll realize you might need extra rice with this one. 

Los Indios

Los Indios is an adobo experience I haven't had in a long time. Remember going out on family picnics and unraveling delicious Filipino delicacies wrapped in banana leaves? This take on the adobo is special because the meat so gracefully shared its juices with the rice, making it all the more flavorful. You can choose from pork, chicken, spicy, or sisig.

Tofu Tempura

Not in the mood for meat? You can try their Tofu Tempura. Not too dry, and not too soft as well. The crunch is balanced out by the creamy sauce. Great for sharing!

Brickfire's Marketing Officer Ms. Jowie Maulawin, Me, and founders Mr. Aaron Macalinao, and Mr. Tadi Diaz

It was really a great experience for my taste buds. Chatting with Aaron, Tadi, and Jowie made my experience all the more special. I can't wait to go back! :)

Brickfire is located at:

2/F Xavier Residence Building, E. Abada corner R. Alvero St., Loyola Heights, QC

Contact numbers:

(02) 4262254

(0917)7777034

Operating Hours: 6AM - 10:45PM

Visit their facebook page for more details and get updated with their promotions. 

New Kid on the Block: Marielle loves Chili’s

Hello, everyone! I am the newest addition to the Manila Foodistas family, also an alumna from the University of the Philippines. I thought it would be a good idea to share with you my favorite restaurant for comfort food and pigging out – Chili’s! I specifically am fond of the Tomas Morato branch, because the people are friendly and attentive, plus it’s the nearest branch from our house.

Chili’s has that casual atmosphere where people need not mind their manners while munching on mouth - watering Southwestern cuisine such as ribs, fajitas, nachos, burgers, and steaks. Here are my ultimate favorites: 

Classic Nachos

Crispy Chicken Salad

Ribeye Steak & Shrimp

Chili’s is top of mind when my family wants to pig out. I’ve tried majority of their dishes, having celebrated several special occasions there. Here is a photo of me with my family after my college graduation. We couldn’t walk straight after dinner!

Our orders from left to right: Fajita Trio, Guiltless Grill Salmon, Classic Nachos, Crispy Chicken Salad, Monterey Chicken, and Ribeye Steak & Shrimp.

If you’re out celebrating with friends, you can try their Presidente Margarita! My dad allowed me to have one since it was my graduation day. 

Branches: Rockwell, Greenhills, Greenbelt 5, and Tomas Morato

Check out their website for more mouth - watering dishes! :)