FIREWOOD

Firewood, nestled in the heart of George Town, Penang, is a culinary haven where the primal allure of open flames meets refined Malaysian dining. Founded by chefs Ker Yang Hao and Lew Jia Jiun, alumni of Gordon Ramsay in Singapore, the restaurant pays homage to their expertise in flame-centric cooking. Here, the art of cooking over fire is not just a method but a philosophy, delivering dishes that are both robust and nuanced.

The menu at Firewood is a testament to Malaysia’s rich produce and diverse flavours. Signature dishes include the grain-fed Australian Angus sirloin, grilled to perfection and complemented by a vibrant chimichurri sauce and the Japan A5 Wagyu Miyazaki sirloin, known for its marbling and tenderness. Each plate is a harmonious blend of tradition and innovation, showcasing ingredients like locally sourced seafood and seasonal vegetables. The chefs’ commitment to quality is evident in their meticulous preparation and presentation.

The interior design mirrors the restaurant’s culinary ethos. With a custom-made open fire grill as the centrepiece, the space exudes a warm, earthy elegance. The open kitchen allows guests to witness the theatricality of fire-based cooking firsthand, enhancing the dining experience. The ambiance is further enriched by the building’s historical charm, blending heritage with contemporary design.

Complementing the food is an extensive beverage list featuring a curated selection of local and international wines, as well as craft beers and spirits. The knowledgeable staff are adept at guiding diners through pairings that enhance the flavours of each dish.

Firewood is more than a restaurant; it’s an immersive experience that captures the essence of Malaysian cuisine through the elemental force of fire. Under the visionary leadership of Chefs Ker and Lew, it stands as a beacon of culinary excellence in Penang’s vibrant dining scene.