You’ve probably heard the news that Audi Singapore will take over the business of selling their cars from long-time dealer-partner Premium Automobiles.
Their car sales operation will be housed at their upcoming showroom, dubbed the House of Progress. What you might not be aware about, is the fact that the German marque will also have an F&B arm attached to their new location.
This decision was undertaken to increase footfall to the showroom, while also allowing customers to experience a slice of German hospitality.
Audi Singapore has appointed Burnt Ends as their F&B partner, and members of the automotive press had a chance to sample their upcoming Audi-centric menu! Featuring an exclusive selection of German-inspired bakes, the bakery’s offerings will reflect elements of Audi’s heritage.
The items take inspiration from Audi’s German roots and range from sweet to savoury, including Bavarian beer-battered waffles, pretzels, and a reimagination of the iconic currywurst, amongst others.
We had the priviledge of having an early preview of the Audi x Burnt Ends menu. Starting off with the small bites, Burnt Ends dished out their rendition of egg tarts and Grissini & Taramasalata.
When you think of egg tarts, you would think about the ones with a short crust pastry with a sweet egg custard. But you’ll not find of egg custard here. A creative reimagination of the dish sees caviar used instead, then topped off with globule of cream cheese. The briny caviar, which burst in the mouth when bit into, melded with said cheese, creating a smooth, salty and savoury emulsion in the mouth, and was a very satisfying first bite.
The Grissini & Taramasalata was a Burnt Ends special, with their rendition gaining recognition since its introduction a few years ago. What is this, you ask? Taramasalata is a Greek dip made of salted and cured roe from fish like cod or carp. In this case, it’s made out of pollock roe, and emulsified with Burnt Ends’ sourdough and olive oil and topped with kombu, chives, dill fronts, and served on their house made flatbread.
After the creamy egg tarts, this was the opposite, with the Taramasalata being creamy in texture yet bright in flavour, contrasting well with the crispy flatbread. After the richer flavours of the egg tarts, the flavours of the Grissini & Taramasalata was a good palate cleanser, preparing for the next course of food to come.
Appetisers done, we moved on to sampling some of their more substantial menu items. We started with the pretzels. While plain, they had a satisfying chew and a flavour I felt was quite nostalgic. Paired with some butter, I would happily eat this for breakfast, no questions asked. This is simplicity at its core, and it shows that while Burnt Ends knows how to cook up a storm, they haven’t forgotten the basics of what makes a seriously tasty pretzel.
The Currywurst was the highlight for me. A chewy yet fluffy housemade bun, paired with a savoury pork sausage that had a delightfully snappy casing, with each bite releasing the meaty flavours and spices from within. Drizzled generously in a curry tomato sauce, it was intense without being overwhelming. The smooth curry and acidic tomato flavours balanced each other out, forming an extremely harmonious pairing with the pork sausage, and showing me what I have been missing out all these years for not seeking out a proper Currywurst.
The Schnitzel sliders was a pounded and breaded piece of veal, sandwiched in between a fluffy bun topped with toasted sesame seeds, together with a shaving of Parmigiano Reggiano in between the buns too. Tender to the bite and gentle on the flavours, this is an interpretation of veal that I didn’t think I would’ve come across, but thoroughly enjoyed nonetheless. The buttery buns, with the savoury veal schnitzel, made for a very enjoyable pairing, especially with the slight tang from the sauce. This offering is sure to be a crowd favourite, both on aesthetics and taste.
The pastries are not to be forgotten either, with the Apple Strudel Donut and Black Forest Donut both being distinct and unique from the other offerings on the menu.
The Black Forest Donut, as its name suggests, had the same soft and fluffy dough, but in a deep brown colour topped with luscious cream cheese and a cherry that was deeply immersed in booze for some time, as it practically burst the moment we bit into it. Filled with a decadent chocolate cream, sweet and bitter notes from the chocolate filling accompanied every bite. If you love your chocolate desserts, this one is for you.
The Apple Strudel Donut was generously stuffed full of luscious apple filling encased in a soft and fluffy dough that practically melts in your mouth. Topped with elegantly sliced almonds and a sprinkle of icing sugar, it presents a visual feast as well as a culinary one. Every bite was an explosion of flavors, filled with the soft, sweet, and slightly spiced apples, which capture the essence of autumn in a delightful manner.
This donut not only delights the taste buds but also showcases the thought and care that the Burnt Ends team have dedicated to its creation, reflecting their commitment to quality and craftsmanship in everything they serve. Each donut is a testament to their innovative approach and passion for bringing joyous culinary experiences to their patrons.
Complementing the bakery’s menu is a robust coffee programme with Burnt Ends Bakery’s signature Slayer’s Blend and an interactive coffee brew bar with a new signature drink menu.
Designed by Emma Maxwell Designs in collaboration with Steven Leach Group, the décor will incorporate Audi-inspired motifs, including the signature Audi rings, whilst retaining the strong visual and design identity of Burnt Ends Bakery.
The Audi x Burnt Ends Bakery, together with the Audi House of Progress, is set to be opened to the public in early 2025. Furthermore, all Audi owners stand to get exclusive discounts simply by presenting their Audi car keys.
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