Meat is the star of the show at Australian chef David Pynt’s three-year-old restaurant Burnt Ends. From carving and searing to slicing and salting, diners seated in front of the open kitchen get an intimate view of the action. The gorgeous steaks look straight outta the Pat LaFrieda handbook, but the sanger, a juicy pulled-pork sandwich piled high with coleslaw and swiped with chipotle aioli, is unmissable.

20 Teck Lim Rd., Singapore; +65 6224 3933.