Explore The World of Beverage With The Sommeliers & Bartenders From Burnt Ends
Hosted by Burnt Ends very own sommeliers and bartenders, join us on a journey to explore different textures and flavours in the beverage world.
Savour the best wines from the vineyards of Australia or out-of-this-world cocktails alongside food from Burnt Ends Restaurant or Meatsmith.
Private Cellars Session
Looking for something fun, interactive, and educational all at once? Host your friends, family, or colleagues for a private and intimate cellar session with us at The Study, located at Burnt Ends. These sessions are arranged in an ideal setup, where our experienced sommelier will guide you through a curated wine tasting from our extensive catalogue of all-Australian wines, accompanied by small bites from the kitchen team at Burnt Ends.
For food lovers, we can also create a food-driven experience, offering regular wine pairing sessions that explore new flavours complementing each other.
Minimum of 8 pax per session, Food and Beverage tiers are tailored to you with a minimum of $150/pax inclusive of snacks and a basic wine flight, premium food and beverage tiers are also available. Saturdays from 12pm (subject to availability)
For bookings and more information, please contact – drink@burntends.com.sg
Outdoors BBQ Parties
Stay tuned for our bi-monthly updates on our upcoming Garden Parties, we will have an outdoor event featuring our in-house DJ playing tunes, chefs cooking up a storm, and booze in that glass of yours!
Upcoming
Burnt Ends' Sommeliers
Prepare to go on a journey hosted by a team of specialists in Burnt Ends.
Youngbock Lee
Head Sommelier
Burnt Ends Restaurant
Bock has a quite deep root of knowledge about Italian wine. He started his first career as a Cellarmaster of Babbo Ristorante by touching all sorts of humble, energetic and Italian Vinos.
After it, he moved to Italy, worked at Cantina del Pino in Barbaresco, Barbaresco. During his stay, he visited near 190 wineries of Italy(Friuli, Veneto, Puglia, Toscana, Campagna, Piemonte of course!), Germany and France.
While he gains knowledge about wine and developing his tasting palates over the time, he got interested in the world of beverage and international wines and even Sake.
Bock is Certified Sommelier of Court of Master Sommelier America, Wine and Spirit Education Trust Level 3, ASI diploma Silver, Certified Sake Sommelier from SSA(Sake Sommelier Association).
Bock currently work as a head sommelier of burnt ends and he would like to be your friendly neighborhood somm to chat with!
Cin Cin!
Luke Lee
Sommelier
Burnt Ends Restaurant
Originally from South Korea, Luke began his beverage career 6 years ago in Singapore at the Raffles Hotel. From his first sip of wine, he had already realised that wine was something he was passionate about and wanting to learn more about. He spends much of his time exploring the world of wine and indulging himself with a variety of different wines to enrich his palate.
He currently holds WSET Level 3 Certification holder and is working on towards the certified sommelier course by the Court of Master Sommeliers
Jane Yoon
Sommelier
Burnt Ends Restaurant
Neil Claudio
Head of Beverage
Burnt Ends Hospitality Group
Awarded Sommelier Of The Year in 2020 by the World Gourmet Summit in Singapore, Neil is not only well-versed in wines but also in sake, cocktails and a knack for whiskies.
He was one of the speakers representing Singapore together with Sean Ou, Eugene Wong for Sake On Air in November 2020.
He's worked for restaurants such as Frantzen Group, Blacksheep Restaurants, JIA, and Maximal Concepts in Hong Kong before landing his role here in Singapore.
Neil is a certified sommelier from the Court of Master Sommelier in Europe, Certified Sake Sommelier from SSA, Kikisakeshi from the Sake Institute of Japan, Certified Whisky Ambassador, and holds a WSET 3 Advanced Certificate.
