Cover At Temper in Johor, Chef Lew and his team are bringing open flame cooking into the palates of Johoreans through good quality meat and skilful cooking
At Temper in Johor, Chef Lew and his team are bringing open flame cooking into the palates of Johoreans through good quality meat and skilful cooking
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While the techniques may be inspired by Japanese izakayas and Western BBQ, the heart of Temper remains local
In Johor, Temper is one of the pioneers of open flame cooking, and has changed the mindset of what it means to be a steakhouse. In Mount Austin and Eco Botanic, their two outlets bring the people of Johor together over the love of one thing—good food.
Founded by Chef Lew, whose passion for high-heat stems from his love of Western barbecue and traditional Japanese izakayas, Temper was born from a desire to bring a truly authentic open-fire experience to Malaysia.
With Temper, their “Meat Fire Party” philosophy are words to live by. Upon entry, the open kitchen greets guests with the roar of the flame. This is a physically demanding craft; during early hours, the team can be seen stoking the heavy charcoal and wood, flipping satay fans with precision to ensure the heat is perfectly balanced before the first order is placed.
In case you missed it: At Temper, Asia meets the West, over fire
Above Not only do they do their meats well, but also their other mains, including claypot rice, dish, and pasta
Above Chef Lew of Temper
Not only do they do their meats well, but also their other mains, including claypot rice, dish, and pasta
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Using a blend of premium charcoal and Malaysian mangrove wood, the team have studied the flame to understand its behaviour, creating a deep, smoky profile that is impossible to replicate with modern gas grills. This ancient cooking method has been harnessed to sear everything from A5 Wagyu to dry-aged sirloin.
Their commitment extends to the quality of the meat, dry-aged in-house, along with a plethora of cuts to choose from. Our tip? Speak to the staff to find out what cut is the best for the mood you’re in, or how it will complement your order.
Chef Lew and his team are guided by the belief that he should only serve what he truly enjoys eating himself. The menu is a canvas of global influences from travelling and working in other kitchens, and shaped by the foods he grew up eating. This philosophy ensures that the quality of the food remains a key priority, even as the restaurant expands across the state to bring the love of open-flame to more people.
Above Well-versed with dry-aging techniques, the team bring in incredible cuts
Above High quality meats are at the backbone of their offerings
Well-versed with dry-aging techniques, the team bring in incredible cuts
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Fresh seafood pasta, bone marrow claypot rice, and their homemade condiments bring an extra oomph to your dishes, with all extremely fresh produce from the bonds he and his team have formed with their suppliers over the years.
Don’t leave without trying their cheesecake, made with smoked cream that carries its unique flavour into the cheesecake, adding an extra layer of complexity.
Whether dining in the original Mount Austin location or the newer Eco Botanic branch, guests are treated to a sophisticated yet warm environment where the crackle of the fire and the rich aroma of woodsmoke set the stage for a meal you will want to come back again and again for.
Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in Kuala Lumpur to champion the local dining scene.
Reach her at keandra.hing@tatlerasia.com, @keandruh
