All Fired Up

Ask anyone, anywhere in the world, and somewhere in their favourite food memories would be a gathering around a fire with friends or family—cooking, eating and laughing. In Singapore, barbecues are popular, but it wasn’t until modern barbecue restaurant Burnt Ends came onto the dining scene in 2013 and smoked the likes of leek with brown butter, marron, quail eggs and marshmallows in its four-tonne, double-cavity kiln did we truly grasp the true beauty of slow cooking with wood.

This foodie nation hasn’t looked back since. Fuelled by diners who