Singapore’s Burnt Ends is celebrating its anniversary with a year-long lineup of one-night kitchen takeovers from some of the world’s most exciting ingredient-led chefs.
Asia’s dining scene is fuelled by high-profile collaborations, but Burnt Ends in Singapore is taking things a step further in 2026. To mark its 13th anniversary, the Michelin-starred modern Australian barbecue restaurant from Chef-Owner Dave Pynt will host a series of exclusive kitchen takeovers, bringing together acclaimed chefs from Chile, Australia, India and Brazil for four one-night-only events.
Known for its produce-first philosophy, Burnt Ends has always placed ingredients at the centre of the experience. Menus shift with the seasons, the cooking is rooted in fire, and every dish is shaped by precision and restraint. This new anniversary series builds on that identity, inviting chefs who share the same approach to step into the Burnt Ends kitchen and cook over Dave Pynt’s custom-built four-tonne ovens and wood-fired grills.
The series begins on 4 May 2026 with Chef Rodolfo Guzmán of Boragó in Santiago. Currently ranked No. 23 on The World’s 50 Best Restaurants list, Boragó is celebrated for its deep connection to Chile’s landscape, with Guzmán sourcing from more than 200 foragers across the country. His menus showcase an extraordinary range of native ingredients, from seaweed and fungi to rock plants, alongside produce from the restaurant’s own farm.
On 8 June 2026, the spotlight shifts to Australia with Chef Hugh Allen of Vue de Monde and Yiaga in Melbourne. One of the country’s most highly regarded young chefs, Allen is known for championing exceptional local produce, from Blackmore Wagyu to Queensland coral trout, creating dishes that reflect the breadth and depth of Australia’s ingredients.
The third takeover takes place on 27 July 2026 with Chef Varun Totlani of Mumbai’s Masque. Ranked No. 19 on Asia’s 50 Best Restaurants and No. 68 on The World’s 50 Best Restaurants list, Masque has built its reputation on showcasing India’s diverse produce, and Totlani’s work continues to push that vision forward through both the restaurant and its dedicated Masque Lab research space.
The final event takes place on 7 December 2026, featuring Chef Janaína Torres of A Casa do Porco in São Paulo. Named The World’s Best Female Chef 2024 by The World’s 50 Best Restaurants, Torres brings a distinctly Brazilian perspective, with a menu shaped by seasonality, regional ingredients and full control over her supply chain.
Supported by partners including HSBC, Dom Pérignon, Highland Park and ButcherBox, the Burnt Ends Kitchen Takeovers promise an ingredient-driven celebration of culinary craft, cultural exchange and cooking over fire.
Where: Burnt Ends, 7 Dempsey Road, Singapore, 249671
When: Open Tuesday to Saturday from 12pm to 2:30pm and 6pm to 11pm
Contact: https://burntends.com.sg