Kuala Lumpur · Modern Malaysian fire kitchen
Familiar Malaysian flavours, pulled through smoke, flame and a little theatre. Come hungry. Leave with the scent of the night on you.
SCROLL TO FEED THE FIRE
01 Live-fire cooking
02 Malaysian produce
03 Private tables
04 Zero quiet flavours
Cooking by instinct, built on memory
The smoke from a roadside ikan bakar stall. Sambal pounded before sunrise. A banana leaf opening at the table. We take the food we remember and ask what happens when the fire gets closer.
Low heat, patience and deep sweetness.
Fast char, sharp edges, bright acidity.
A final layer, never a disguise.
Tonight's table
Our menu moves with the market. Prices and dishes below are part of this fictional industry demo.
Charred tiger prawn · starfruit pickle · smoked coconut
48-hour beef · toasted kerisik · daun kunyit
Coconut ember glaze · ulam oil · crispy shallot
Market fish · fermented chilli · tamarind leaf
Wild fern · pink pomelo · cashew sambal
Smoked palm sugar · sea salt · coconut snow
Private fire / 12—40 guests
Company dinners, celebrations and the kind of launch people actually talk about. Tell us the mood, dietary needs and budget; we'll shape the menu around the room.
Plan a private table ↗Private dining details shown for demonstration only.The next table could be yours