Ep #27 | Pairing Wine with Fire: Reuben Khew of Burnt Ends | Sommelier’s Playbook

In this episode of the Sommelier’s Playbook mini-series, I sit down with Reuben Khew, Head Sommelier at Burnt Ends, for a conversation on wine service, pairing, and what it takes to perform on the floor of one of Singapore’s most recognised dining rooms.

Known for its fire-driven cooking, wood-fired oven, and strong Australian identity, Burnt Ends has built a wine program that champions Australian producers alongside serious global selections. The restaurant continues to be recognised by both Michelin and international restaurant rankings.

For listeners who remember my 2022 conversation with Neil Simon Claudio, this episode explores a different perspective. Since then, Neil has moved into a broader Head of Beverage role across the Burnt Ends Hospitality Group, overseeing multiple concepts and the wider beverage direction.

With Reuben, the focus shifts to the modern sommelier craft on the floor: reading guests, recommending bottles under pressure, pairing wine with smoke and char, and delivering sharp hospitality without making wine feel intimidating.

This episode is also personal for me, as Reuben is an academy alumnus, and it has been genuinely rewarding to watch his rise within Singapore’s sommelier scene. We discuss his journey, competition mindset, lessons from previous establishments, and how he continues to grow in one of the country’s most demanding restaurant environments.

Expect a grounded and practical conversation on wine pairing, Australian wine, restaurant service, sommelier development, and the discipline behind great hospitality.

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