Firewood Restaurant Penang’s open flame dining concept gives proteins the treatment it deserves

Firewood uses a mix of bakau wood and metals to create a semi-industrial dining space that offers approachability and comfort

Fire or heat is crucial to cooking, yet its importance often gets overlooked by both the cook and the customer. Firewood in Penang, which prides itself on being the first open-flame dining restaurant in Malaysia, seeks to dispel this by positioning the open flame as its central focus.

The restaurant is headed by Ker Yang Hao, who earned his stripes cooking in Singapore for respected establishments like St Regis and Gordon Ramsay’s Bread Street Kitchen in Marina Bay Sands before returning to Malaysia. He started Firewood with a desire to enrich the open-fire dining experience and connect people through food and flame.

Above Ker Yang Hao

Ker Yang Hao

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The menu features a focused selection of steaks, comfort foods, and speciality dishes. Even salad starters get the flame-kissed treatment, such as Charcoal Burnt Caesar, Miso Eggplant, Charred Cabbage with Garlic Shrimp, and Charred White Corn.

Above Beef Wellington

Beef Wellington

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Stored in its dry-aged chiller to enhance each cut’s natural flavour, Firewood offers premium Wagyu tomahawk, Sher Wagyu prime rib, and bone-in sirloin. The Firewood Risotto and the Homemade 6oz Wagyu Burger are also hits.

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Above Japan A5 Miyazaki Wagyu Sirloin

Japan A5 Miyazaki Wagyu Sirloin

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Restaurant regulars, however, visit the restaurant for either one of its signature dishes – Miyazaki Wagyu Sirloin, Aged Duck Breast and Beef Wellington. Firewood imports its Japanese wagyu every week, cooking it on charcoal embers to ensure a perfect crust on the outside and an incredibly soft and juicy texture once you dig in.

Above Aged Duck Breast

Aged Duck Breast

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Using local duck from Ipoh, the restaurant marinates and ages its duck for seven days to create a flavourful duck breast and ensure a crisp duck skin every time it’s served. The kitchen serves its duck with charred grapes to provide a little sweetness and acidity to balance the duck’s oily mouth feel.

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Images: Firewood Restaurant Penang

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Firewood Restaurant Penang