In late 2025, Firewood, a charcoal-grilled steak restaurant originally established in Penang by chef Ker Yang Hou, expanded with a new outlet in Kuala Lumpur. The Penang location has garnered significant acclaim, earning a spot on the 2026 World’s 101 Best Steak Restaurants list at number 76 and recognition as a Michelin Selected establishment.
The Kuala Lumpur branch is led by chef Qaia Yew, who returns to Malaysia after a seven-year tenure in Singapore’s culinary scene, including stints at Bread Street Kitchen by Gordon Ramsay and Spago by Wolfgang Puck. Yew, a native of Ipoh, Perak, manages the kitchen and the charcoal grilling processes, combining bakau-derived mangrove charcoal with premium Japanese binchotan for searing various menu items.
The restaurant emphasises the precise craft of charcoal grilling, with Yew highlighting the importance of timing and sensory cues in cooking. She notes the challenge in differentiating between charred and burnt meat, requiring close attention to aspects like colour, glossiness, and aroma, alongside tactile checks with a testing pin to ensure ideal doneness.
Firewood KL’s menu follows the original’s philosophy of intensifying flavours through charcoal heat, applying the technique not only to steaks but also seafood and vegetables. Among the starters, the Charred Cauliflower Florets (RM32) provide a smoky depth while maintaining the vegetable’s textural integrity. The Charred White Sweet Corn (RM38), featuring Cameron Highlands white corn combined with Parmesan cheese, bearnaise sauce, and a homemade cookie crumble, offers a unique fusion of savoury and subtly sweet notes.
Seafood options include Pan-Seared Foie Gras (RM122), presented with a medium-rare sear and accompanied by yuzu soy sauce, grated torch ginger flowers, pine nuts, and charred grapes, creating a layered taste profile. The Burnt Spring Onion Miso Cod Fish (RM198), marinated in miso for 24 hours, showcases a crisp skin and juicy flesh complemented by charred lemon and spring onion, underscoring the natural flavours through refined cooking techniques.
Steak selections require a minimum order of 300 grams, a guideline explained by Yew as necessary to prevent overcooking thin cuts over the intense charcoal heat. The menu features premium imports from Australia, Japan, and Korea, including the Korean Premium Halal Hanwoo Sirloin (RM240 per 100g). Hanwoo, a rare breed native to South Korea, is prized for its marbling and limited export availability, contributing to its premium price point. The steak is noted for its balance of smoky char and tender, juicy meat, enhanced by a house-made yuzu ponzu sauce.
Another highlight is the Firewood Sirloin (RM198 per 100g), a 600-day grain-fed MB9-grade beef cut exclusive to the restaurant. Praised for its rich marbling and intense flavour, the sirloin is carefully charred to accentuate its texture and depth.
Dessert offerings include the Lemon Posset Brulee (RM28), which provides a tangy, citrus finish to the meal.
Firewood Kuala Lumpur operates from Tuesday to Sunday at Star Boulevard KLCC, Jalan Yap Kwan Seng, with lunch and dinner service hours. Chef Yew aims to elevate the outlet’s profile further through notable awards, aspiring to replicate the original branch’s success.