Firewood Penang Hanwoo Steak

How the Hanwoo Ate

Each slice of Hanwoo — Korea’s prized native cattle — gleamed with a fine web of marbling, the kind that melts at body temperature. Compared to Wagyu, Hanwoo carries a gentler richness — buttery but not cloying, with a distinct beef-forward flavour that lingers long after each bite.

The char from the open flame sealed in that juiciness, creating a crust that crackled with smoky, mineral notes.

Honestly, it was orgasmic. The beef needed nothing.

No sauce, no elaborate seasoning. I need not have bothered to order the Yuzu sauce.

Just a sprinkle of their own special salt and the chef’s skill with fire.

The roasted garlic added warmth and the peppers brought colour, but all eyes (and taste buds) stayed locked on the steak. There is really no need for anything else.

About Firewood Penang

Firewood Penang not only has a spot among the Top 101 Steakhouses in the World, it is also a Michelin Select Restaurant in Malaysia. The restaurant’s open-fire kitchen sits centre stage, where the chefs grill over glowing embers — a theatre of smoke and precision that defines the experience.

Pricing

280 gm Hanwoo - RM672