The Somm Series Edition 11: Neil Simon Claudio
24/08/26
Welcome back to The Somm Series, a celebration of food pairings with Idée Fixe from iconic restaurants, as selected by leading sommeliers around Australia. In our 11th edition, we catch up with Neil Simon Claudio of Burnt Ends, Singapore.
Founded by Chef-Owner Dave Pynt, Burnt Ends has become one of Singapore’s most celebrated dining destinations, bringing modern Australian barbecue to the leafy surrounds of Dempsey Hill. Known for its relaxed energy, exceptional hospitality and carefully curated selection of boutique wines and spirits, the restaurant has redefined what barbecue can be.
At the centre of the action is Burnt Ends’ iconic open kitchen, home to a custom-built four-tonne oven and a series of elevation grills that showcase the restaurant’s signature wood-fired cooking style.
Since earning its first Michelin star in 2018, Burnt Ends has continued to attract global acclaim. Today, it ranks #93 on The World’s 50 Best Restaurants 2025 list and #59 on Asia’s 50 Best Restaurants 2026 list, cementing its place as one of the region’s most exciting culinary experiences.
At the centre of the action is Burnt Ends’ iconic open kitchen, home to a custom-built four-tonne oven and a series of elevation grills that showcase the restaurant’s signature wood-fired cooking style.
Since earning its first Michelin star in 2018, Burnt Ends has continued to attract global acclaim. Today, it ranks #93 on The World’s 50 Best Restaurants 2025 list and #59 on Asia’s 50 Best Restaurants 2026 list, cementing its place as one of the region’s most exciting culinary experiences.
“Don't judge an entire wine region or country based on a single bottle. Every producer has a different story to tell, and one wine is rarely representative of everything that region has to offer.“
– Neil Simon Claudio, Burnt Ends
– Neil Simon Claudio, Burnt Ends
Now in his seventh year at Burnt Ends, Neil Simon Claudio has helped shape one of Singapore's most exciting wine programs. His journey into wine began behind the bar before a role at Frantzén sparked a deeper interest in the connection between food and wine.
Today, Neil leads a wine program that reflects Burnt Ends' Australian roots while championing exciting producers and styles from around the world. Driven by curiosity and a passion for hospitality, he continues to create memorable wine experiences that complement the restaurant's distinctive approach to dining.
Today, Neil leads a wine program that reflects Burnt Ends' Australian roots while championing exciting producers and styles from around the world. Driven by curiosity and a passion for hospitality, he continues to create memorable wine experiences that complement the restaurant's distinctive approach to dining.
“Burnt Ends has always been intentional about showcasing the diversity and evolution of Australian wine, moving beyond the traditional perceptions of bold, high-alcohol styles to highlight precision, terroir, and craftsmanship. .“
– Neil Simon Claudio
– Neil Simon Claudio
Read on as Neil talks us through his pairing with Idée Fixe Premier Brut, tips for newcomers and of course, a couple of highlights from Burnt Ends' approach to Australian wines.
Discover our full interview with Neil Simon Claudio.
Discover our full interview with Neil Simon Claudio.
Chef Dave Pynt has built a distinctly Australian culinary identity at Burnt Ends. How does that vision influence the way you build and curate the wine program?
Chef Dave’s approach has always been about taking exceptional Australian ingredients and techniques and presenting them with confidence, precision, and authenticity. That philosophy is the foundation of how I reflect the wine program at Burnt Ends.
Rather than building a list around prestige or comfort, I curate wines that elevate the guest experience and complement Chef Dave's cooking. Fire, smoke, texture, and bold flavours are defining elements of the menu, so the wines need freshness, structure, balance to stand alongside those dishes without overpowering them.
At the same time, we see the wine list as an opportunity to tell the evolving story of Australian wine. Alongside iconic producers, we champion progressive winemakers who express place, innovation, and craftsmanship. The goal is to show guests that Australia offers incredible diversity—from elegant sparkling wines and refined Chardonnays to complex Pinot Noirs and world-class Shiraz—while ensuring every bottle has a purpose at the table.
Chef Dave’s approach has always been about taking exceptional Australian ingredients and techniques and presenting them with confidence, precision, and authenticity. That philosophy is the foundation of how I reflect the wine program at Burnt Ends.
Rather than building a list around prestige or comfort, I curate wines that elevate the guest experience and complement Chef Dave's cooking. Fire, smoke, texture, and bold flavours are defining elements of the menu, so the wines need freshness, structure, balance to stand alongside those dishes without overpowering them.
At the same time, we see the wine list as an opportunity to tell the evolving story of Australian wine. Alongside iconic producers, we champion progressive winemakers who express place, innovation, and craftsmanship. The goal is to show guests that Australia offers incredible diversity—from elegant sparkling wines and refined Chardonnays to complex Pinot Noirs and world-class Shiraz—while ensuring every bottle has a purpose at the table.
What have you chosen to pair with Idée Fixe Premier Brut and why?
I have chosen the West Australian marron because Idée Fixe Blanc de Blancs has a beautiful balance of freshness and intensity. It has the precision and vibrant acidity to cut through the richness of the dish, while also carrying enough depth and texture to complement the sweetness of the marron. The Tobiko Beurre Blanc is incredibly expressive, bringing salinity, richness, and bursts of umami. When paired with the wine, those flavours become even more vibrant. The citrus, fine mousse, and mineral character of the Blanc de Blancs lift the sauce and enhance the natural sweetness of the marron, creating a pairing that feels greater than the sum of its parts. For me, it's a pairing where both the wine and the dish elevate each other, resulting in an experience that's balanced, layered, and memorable.
Guests may expect the usual benchmarks of Champagne or Burgundy. Have you had any memorable moments that completely shifted someone's perception of Australian wine?
There have been quite a few moments, but one stands out. A guest asked me to surprise them with a sparkling wine, without mentioning any preferred region or producer. I decided to serve Idée Fixe Blanc de Blancs blind. They absolutely loved the wine and naturally assumed it was from one of the classic sparkling regions. When I revealed that it was from Margaret River, Western Australia, they were genuinely surprised. It completely challenged their perception of what Australian sparkling wine could be. What made the experience even more rewarding was what happened afterwards. The guest returned with friends on subsequent visits specifically to introduce them to the wine and share the story. Those moments are incredibly satisfying because they show that great wines can change perceptions, and that's exactly the role I believe a wine program should play—to surprise, educate, and create memorable experiences.
Australian wine is incredibly diverse—from Margaret River and Tasmania to regions that many consumers have never heard of. Which regions or producers are exciting you most right now, and why?
That's a tough question because Australia has so many exciting regions right now, but if I had to choose, Tasmania would be at the top of my list. While it's long been recognised for producing world-class sparkling wines, what excites me today is the quality of its still wines. The Chardonnays, Pinot Noirs, and Cabernets coming out of Tasmania are exceptional and can comfortably stand alongside some of the best examples from around the world. Another region I'm really excited about is the Granite Belt in Queensland. Producers like La Petite Mort are pushing boundaries and showing a different side of Australian wine. Their wines are distinctive, expressive, and unafraid to challenge convention. They remind us that Australian wine isn't confined to traditional styles or regions—it's constantly evolving, and that's what makes it such an exciting country to explore.
For me, these regions represent the future of Australian wine: diverse, innovative, and full of character.
Do you have a “house rule” when it comes to pairing food and wine?
If we have one house rule, it's simple: the wine has to be banging. Beyond that, we don't believe in rigid pairing rules or following traditional formulas. For us, pairing is no longer just about matching a wine to the protein on the plate. We look at the texture of the dish, the sauce, the cooking method, the temperature of the dining room, and even the pace of the meal. All of these elements influence how a wine will show alongside the food. We also don't work from a fixed pairing list. Every guest is different, so our role as sommeliers is to understand their preferences, read their mood, and gauge their level of wine experience. The best pairing isn't always the most obvious one—it's the one that creates the most memorable experience for that particular guest.
I have chosen the West Australian marron because Idée Fixe Blanc de Blancs has a beautiful balance of freshness and intensity. It has the precision and vibrant acidity to cut through the richness of the dish, while also carrying enough depth and texture to complement the sweetness of the marron. The Tobiko Beurre Blanc is incredibly expressive, bringing salinity, richness, and bursts of umami. When paired with the wine, those flavours become even more vibrant. The citrus, fine mousse, and mineral character of the Blanc de Blancs lift the sauce and enhance the natural sweetness of the marron, creating a pairing that feels greater than the sum of its parts. For me, it's a pairing where both the wine and the dish elevate each other, resulting in an experience that's balanced, layered, and memorable.
Guests may expect the usual benchmarks of Champagne or Burgundy. Have you had any memorable moments that completely shifted someone's perception of Australian wine?
There have been quite a few moments, but one stands out. A guest asked me to surprise them with a sparkling wine, without mentioning any preferred region or producer. I decided to serve Idée Fixe Blanc de Blancs blind. They absolutely loved the wine and naturally assumed it was from one of the classic sparkling regions. When I revealed that it was from Margaret River, Western Australia, they were genuinely surprised. It completely challenged their perception of what Australian sparkling wine could be. What made the experience even more rewarding was what happened afterwards. The guest returned with friends on subsequent visits specifically to introduce them to the wine and share the story. Those moments are incredibly satisfying because they show that great wines can change perceptions, and that's exactly the role I believe a wine program should play—to surprise, educate, and create memorable experiences.
Australian wine is incredibly diverse—from Margaret River and Tasmania to regions that many consumers have never heard of. Which regions or producers are exciting you most right now, and why?
That's a tough question because Australia has so many exciting regions right now, but if I had to choose, Tasmania would be at the top of my list. While it's long been recognised for producing world-class sparkling wines, what excites me today is the quality of its still wines. The Chardonnays, Pinot Noirs, and Cabernets coming out of Tasmania are exceptional and can comfortably stand alongside some of the best examples from around the world. Another region I'm really excited about is the Granite Belt in Queensland. Producers like La Petite Mort are pushing boundaries and showing a different side of Australian wine. Their wines are distinctive, expressive, and unafraid to challenge convention. They remind us that Australian wine isn't confined to traditional styles or regions—it's constantly evolving, and that's what makes it such an exciting country to explore.
For me, these regions represent the future of Australian wine: diverse, innovative, and full of character.
Do you have a “house rule” when it comes to pairing food and wine?
If we have one house rule, it's simple: the wine has to be banging. Beyond that, we don't believe in rigid pairing rules or following traditional formulas. For us, pairing is no longer just about matching a wine to the protein on the plate. We look at the texture of the dish, the sauce, the cooking method, the temperature of the dining room, and even the pace of the meal. All of these elements influence how a wine will show alongside the food. We also don't work from a fixed pairing list. Every guest is different, so our role as sommeliers is to understand their preferences, read their mood, and gauge their level of wine experience. The best pairing isn't always the most obvious one—it's the one that creates the most memorable experience for that particular guest.
For those of us who enjoy wine but might not have a deep knowledge, what would be your tips for learning and expanding knowledge?
My biggest piece of advice is to stay curious and keep an open mind. Don't judge an entire wine region or country based on a single bottle. Every producer has a different story to tell, and one wine is rarely representative of everything that region has to offer.
If you're just starting out, begin with the classics. Explore the grape varieties and regions that are known for producing benchmark examples—they provide a great foundation for understanding different styles and how terroir influences wine. I'd also encourage finding a group of fellow enthusiasts to taste with. Sharing bottles allows you to experience a wider range of wines, split the cost, and learn from each other's perspectives. Wine is meant to be enjoyed socially, and some of the best learning happens through conversation.
Finally, there are more resources available than ever before. Whether it's an introductory wine course, educational apps, books, or guided tastings, learning can happen at your own pace. The more you taste with intention, the more confident you'll become. At the end of the day, wine should never feel intimidating—it's about discovery, enjoyment, and finding what you like.
Find your independent wine store and Wine Bar, lean on their knowledge. Never drink the same bottle twice. Ask as many questions as you like. Follow producers each year to acknowledge vintage and craft.
You’re hosting a dinner party — you can invite anyone - who would be on your guest list, what’s in your glass, what's on the menu and what’s playing on the speakers?
I'd invite people who simply love sharing good wine and good conversation—friends who don't need a special occasion to open a great bottle. I'd probably have two glasses in front of me: a sparkling wine in my right hand to keep the energy lively, and a Pinot Noir in my left because it's one of those wines I never get tired of. The menu would be all about comfort food. Nothing overly elaborate—just a proper barbecue with great ingredients, cooked over fire and shared family-style. That's where I think food and wine are at their best: relaxed, generous, and enjoyed together. As for the soundtrack, it would be live music with a little bit of everything. Good company, great wine, food off the barbecue, and music that gets everyone singing along—that's my idea of the perfect evening.
My biggest piece of advice is to stay curious and keep an open mind. Don't judge an entire wine region or country based on a single bottle. Every producer has a different story to tell, and one wine is rarely representative of everything that region has to offer.
If you're just starting out, begin with the classics. Explore the grape varieties and regions that are known for producing benchmark examples—they provide a great foundation for understanding different styles and how terroir influences wine. I'd also encourage finding a group of fellow enthusiasts to taste with. Sharing bottles allows you to experience a wider range of wines, split the cost, and learn from each other's perspectives. Wine is meant to be enjoyed socially, and some of the best learning happens through conversation.
Finally, there are more resources available than ever before. Whether it's an introductory wine course, educational apps, books, or guided tastings, learning can happen at your own pace. The more you taste with intention, the more confident you'll become. At the end of the day, wine should never feel intimidating—it's about discovery, enjoyment, and finding what you like.
Find your independent wine store and Wine Bar, lean on their knowledge. Never drink the same bottle twice. Ask as many questions as you like. Follow producers each year to acknowledge vintage and craft.
You’re hosting a dinner party — you can invite anyone - who would be on your guest list, what’s in your glass, what's on the menu and what’s playing on the speakers?
I'd invite people who simply love sharing good wine and good conversation—friends who don't need a special occasion to open a great bottle. I'd probably have two glasses in front of me: a sparkling wine in my right hand to keep the energy lively, and a Pinot Noir in my left because it's one of those wines I never get tired of. The menu would be all about comfort food. Nothing overly elaborate—just a proper barbecue with great ingredients, cooked over fire and shared family-style. That's where I think food and wine are at their best: relaxed, generous, and enjoyed together. As for the soundtrack, it would be live music with a little bit of everything. Good company, great wine, food off the barbecue, and music that gets everyone singing along—that's my idea of the perfect evening.
Burnt Ends is located at 7 Dempsey Road, Singapore. For bookings and more, visit burntends.com.sg or @burntends.sg
Share the Obsession
Stay up to date with new releases, events and more from Idée Fixe.
KEEP UP TO DATE
