Cover Step inside FirePitz, where every detail sets the stage for flame-driven dining
Step inside FirePitz, where every detail sets the stage for flame-driven dining
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With expertly controlled flames and pure, unfiltered flavour, FirePitz turns fire into fine art
With expertly controlled flames and pure, unfiltered flavour, FirePitz turns fire into fine art. At FirePitz in Johor Bahru, fire is more than just a cooking method—it is the heart of every dish. This Horizon Hills hotspot is making waves on both sides of the Causeway with its premium cuts, bold global flavours, and signature open-flame grilling powered by Malaysian mangrove root wood. It is not just a steakhouse. It is a destination. Whether you are cruising through Johor en route to Singapore or a Singaporean in search of a fiery weekend escape, FirePitz promises a feast that is well worth the detour.
From the moment you walk in, FirePitz draws you in with its smoky allure and exceptional hospitality. The vibe is welcoming, the team is knowledgeable and attentive, and the grill? Always fired up and ready. The space itself reflects its philosophy: raw yet refined, with an open kitchen that puts the elemental beauty of fire on full display. Flames leap, embers glow, and the air is thick with the heady aroma of well-marbled meats hitting the grill.
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Led by Malaysian chef Lew Jia Jiun—who earned his stripes under Gordon Ramsay at Bread Street Kitchen, Singapore—this modern steakhouse delivers a dining experience that is polished yet primal, refined yet roaring with flavour.
Chef Lew’s vision is rooted in excellence, drawing from global techniques and elevating every cut with the kind of precision and fire control that only comes from deep experience.
Above A peek at FirePitz’s wine corner
Above Just a taste of what awaits
A peek at FirePitz’s wine corner
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The menu
A flame-licked celebration of meats, seafood, and vegetables, where every element is elevated by fire. Mangrove wood lends each dish an earthy smokiness, while preserving heat and deepening flavour. This wood, chosen for its dense, slow-burning qualities, allows for consistent, high-temperature cooking—ensuring that every steak, duck breast, and fillet of fish receives the exact char, crust, and inner tenderness it deserves. The result is unmistakably FirePitz: layered, soulful, and always memorable.
We started our journey with the Foie Gras Kaya Toast, where creamy foie gras meets house-made pandan kaya on toasted brioche, cut through with balsamic pearls for a touch of acidity. It is local nostalgia reimagined with luxury. The Salmon Crudo follows, silky slices of Norwegian organic salmon in a truffle shoyu dressing, topped with ikura for a burst of briny freshness. Then came the unexpected star—the Charred Cabbage, topped with prawns, tobiko, seaweed flakes and bonito. Even the vegetable sceptic will surrender to its umami-packed char.
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Above An international spread at FirePitz in Johor
An international spread at FirePitz in Johor
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The main event? The meats
The 7-Day Aged Duck Breast is marinated in Chinese five spice and roasted until tender, balanced with sweet confit tomatoes and onion garnish. The Aged Pineapple Chicken arrives juicy and perfectly cooked, laced with earthy truffle, creamy mushroom sauce and button and king oyster mushrooms. Each bite proves that even poultry, when treated with the same reverence as steak, can shine just as brightly.
But nothing commands attention like FirePitz’s showstopping Baby Tomahawk – a marbled Australian F1 Wagyu crossbred between Japanese Wagyu and Aussie Black Angus. Rich, buttery and expertly seasoned with just salt and pepper, it is served with four punchy sauces: chimichurri, béarnaise, whisky mustard and their personal favourite, kizami wasabi—salty, spicy, and satisfying in all the right ways. For those seeking even more indulgence, the dry-aged selections are a must: sirloin aged 42 days for an umami-packed, nutty richness, or the tomahawk aged 100 days for extraordinary depth and concentration of flavour. Each cut is a testament to chef Lew’s commitment to technique, quality, and timing.
Above FirePitz’s showstopping Baby Tomahawk
Above FirePitz’s infamous 7-Day Aged Duck Breast
FirePitz’s showstopping Baby Tomahawk
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And let us not forget dessert: a Sticky Toffee Pudding like no other, made with prunes and finished with a Gula Melaka sauce that makes every spoonful sweet, warm, and comforting. It is a final course that perfectly mirrors the warmth and care found throughout the meal.
Above The must-have Sticky Toffee Pudding at FirePitz
The must-have Sticky Toffee Pudding at FirePitz
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FirePitz is more than Johor’s first open-flame grill—it is a masterclass in wood-fired cooking, helmed by a chef who knows exactly how to tease out flavour, texture and soul from every flame. From dry-aged sirloin to Japanese A5 Miyazaki and Korean Hanwoo, every cut is chosen with care, grilled with intention, and served with pride. The wine list is thoughtfully curated, with reds and whites that complement the smoky, bold nature of the dishes—a final flourish in a meal where no detail is overlooked.
This is not just a great steakhouse in Johor. It is the star of Johor’s dining scene, a must-stop for road trippers and a must-try for steak lovers. And above all, a must-return for anyone who knows a great meal when they taste it.
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Images: FirePitz
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About
Raisa, our Dining Writer, grew up in a multicultural household where food was more than just a meal—it was a way of expressing love. With Malay, Chinese, and Indian heritage, she was constantly surrounded by diverse flavors, home-cooked feasts, and the joy of sharing meals with family.
Her passion for food deepened during her studies in the UK, where she experienced vastly different dining cultures. A firm believer in the power of food to tell stories, she loves traveling, experimenting with local dishes, and uncovering hidden gems to share with others.
When she’s not writing about food, she’s likely munching on chips, chocolates, or whatever snack is within reach.
Work
Raisa covers all things food and drink, from emerging dining trends to timeless culinary traditions. She enjoys spotlighting new talent, discovering innovative menus, and sharing the best of the local dining scene with the world.
Follow her on Instagram @raisazulqaisar
