Cover Front-row seats to the flames — diners at Firewood watch the chefs in action at the open-fire grill
Front-row seats to the flames — diners at Firewood watch the chefs in action at the open-fire grill
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Penang’s Firewood retains its heritage for both culinary and history
At Firewood, Malaysia's pioneering open-flame dining restaurant in Penang, fire takes centrestage within the historic walls of 95-year-old heritage building The Star Pitt.
The restaurant masterfully balances preservation and innovation, maintaining the building's historic character whilst creating a contemporary dining space that blends bakau wood with industrial elements. Intentional in design, the open flame highlights the cooking process, and Firewood pride themselves on being the first restaurant in Malaysia to use this method of cooking exclusively within a dining setting.
See also: A weekend in Penang: Must try spots to eat, drink, and play
Chef Ker Yang Hao, visionary founder with nine years of culinary expertise across many prestigious restaurants, has created more than just a steakhouse—it's a celebration of flame-kissed cuisine with a strong commitment to inclusivity and sustainability. The restaurant proudly serves halal-certified premium cuts from certified suppliers, ensuring a welcoming environment for all diners.
Above The Firewood Sirloin
Above Selection of meats to choose from
The Firewood Sirloin
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The menu transforms every dish, with fire woven into every element of their dishes, seen in starters such as their Charcoal Burnt Caesar and Charred White Sweet Corn. Their beverage program is equally impressive, featuring an extensive collection of wine labels, champagne, and premium spirits.
Read also: 5 cultural experiences and delicacies not to be missed on your next trip to Hangzhou
Above Fiorewood Duck Royale
Fiorewood Duck Royale
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Three signature dishes have earned particular acclaim: the Firewood Sirloin, perfectly seared over charcoal embers; the Firewood Duck Royale, composed of duck leg slow-braised for six hours and then deep fried, with duck breast aged for 14 days, slow-cooked in the oven and then finished on the charcoal grill. Each dish reflects Firewood's philosophy of respecting traditional techniques while adding contemporary twists.
Above Wine cellar at Firewood
Wine cellar at Firewood
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Firewood's commitment to sustainability shapes every aspect of operations. The restaurant implements comprehensive recycling programs, repurposes charcoal ash for planting, sources from sustainable suppliers including Norwegian fish farms, and uses eco-friendly takeaway packaging. Thoughtful and intentional approach to their craft is reflective of the dedication to preserving both culinary heritage and the historical significance of its home in The Star Pitt.
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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
