Singapore’s Burnt Ends is bringing the fire to Bangkok. Chef Dave Pynt takes over Waldorf Astoria Bangkok for two days this September.

There is something about cooking over fire that makes a dinner feel alive and exciting. Meat, seafood and vegetables can all take centre stage, with the grill, oven, smoke and heat shaping what ends up on the plate. A large cut of meat or whole fish can arrive at the table for everyone to share, while grilled vegetables and small sides fill out the meal. Add a few sauces and condiments, and there is plenty for everyone to try.

You can already see this approach at Waldorf Astoria Bangkok, especially at Bull & Bear. Set on Level 55, the steakhouse focuses on quality cuts with views over Bangkok. This September, the hotel will take that idea even further. From 9 to 10 September, Burnt Ends, the Singapore restaurant led by Chef-Owner Dave Pynt, will take over the hotel’s sky dining venues for two days.

Meet the Team Behind the Fire

Founded by Chef Dave Pynt, Burnt Ends opened in Singapore’s Dempsey Hill in 2013 and is known for its modern take on barbecue. The menu focuses on ingredients with simple seasoning that lets the ingredients stand out. The restaurant has received numerous awards and international recognition for its cooking.

Pynt’s cooking is all about what happens when good ingredients meet fire. At Burnt Ends, the menu changes often, but the idea stays the same: let the fire do the work, adding a smoky aroma and bringing out the flavour of each ingredient.

What to Expect Across the Three Venues

For the Bangkok takeover, Pynt and his team will bring Burnt Ends’ cooking to Waldorf Astoria Bangkok for two days, giving diners a chance to experience the restaurant without travelling to Singapore. The experience will span three venues across the hotel’s upper floors: Bull & Bear on level 55, The Loft on level 56 and The Champagne Bar on level 57.

Courtesy of Waldorf Astoria Bangkok

Bull & Bear will host the main dining experience, with Chef Pynt and his team serving menus based on Burnt Ends’ Singapore cooking. For those who prefer a quieter setting, The Champagne Bar will become a private dining space for the collaboration, suited to a date, special occasion or small group lunch and dinner.

For drinks and small bites, head to The Loft, where the Burnt Ends Bar team will take over for both evenings. The menu includes two signature cocktails and four bites for THB 2,500 net per person.

Guests can choose the full meal at Bull & Bear and The Champagne Bar or keep it casual with drinks and bites at The Loft.  

The Burnt Ends Takeover: Details

The exclusive Burnt Ends dining experience will be available from 9 to 10 September and with limited seats, advance reservations are recommended. 

At Bull & Bear and The Champagne Bar, lunch runs from 12pm to 3pm at THB 10,000 net per person, including a curated menu with wine pairing, while dinner runs from 6pm to 10pm at THB 15,000 net per person, also with wine pairing. At The Loft, the Burnt Ends Guest Bartender Experience at THB 2,500 net per person, including two cocktails and four bites.

For reservations and further information, call +66 2 846 8888, contact LINE: @WaldorfAstoriaBKK, or email bkkwa.fb@waldorfastoria.com.