Brasa specialises in charcoal grilled delights, including steaks, vegetables, and seafood, paired with exquisite wines. Begin with the starter of squid ink sago crackers topped with cured salmon, followed by charred Wagyu bone marrow with onion marmalade and sourdough. Don’t miss the Wagyu striploin, served with truffle mash and rocket salad.

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Chambers Grill offers premium imported dry-aged meats in a custom-designed Himalayan salt tile cabinet, resulting in tender, flavourful dishes. From Australian lamb to Wagyu beef, the restaurant is a meat-lovers haven. For a special occasion, order the indulgent Wagyu Tomahawk MBS6 and the buttery pan-seared foie gras. Dishes here are best paired with the diverse selection of wine, curated to pair with the rich cuts of meat.

Firewood Restaurant Penang is an open kitchen concept focused on cooking with flames. Over 70 per cent of the menu is cooked on charcoal embers. Try the aged duck breast with charred grapes, as well as the beef Wellington paired with a foie gras sauce.

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There are few views of the city skyline better than that from Horizon Grill, located on the 58th floor of Banyan Tree Kuala Lumpur. The restaurant is known for fresh seafood and premium steaks, from marbled Miyazaki Wagyu served with creamy potato and black truffle to buttery hamachi torched and served with papaya and mango.

From the team behind Atelier Binchotan comes Jus Resto Bar, plating up charcoal-grilled dishes paired with a solid list of well-crafted cocktails. Flavours are robust, and favourites include the Burnt Cauliflower, Lamb Rib Tacos, and Iberico Pork Ribs.

Focusing on steaks and prime cuts of meat, Mandarin Grill is a go-to for luxurious dining with a stunning view of the adjacent park. Order the Devesa Argentinian Beef Wellington, which is finished with a mushroom porcini sauce, as well as the Australian Beef Tomahawk, which is seared on the outside and juicy on the inside.

Maillard Grill intriguingly uses Sabah Coral Grass, a unique seaweed variety from East Malaysian seas, to age its steaks, which go incredibly well with the restaurant’s triple-cooked fries that are fluffy on the inside and crisp on the outside. Besides the aged steaks, it also produces an extremely satisfying and generously portioned Wellington beef. There is a good selection of wines available, which pair well with the dishes.

Marble 8 offers classic steaks in a luxurious setting. The tomahawk steak is tender and buttery, best shared between four to six people, while the tenderloin on the bone is grilled to perfection. For those looking for an alternative to beef, the angel hair pasta is executed well, tossed in a house-made chilli paste and served with Maine lobster tail and bottarga.

Park Grill is a steakhouse worth splurging on, with memorable dishes in an intimate setting ideal for special occasions. Dishes come out with a good char, such as the tomahawk, accompanied with a choice of two sauces and two sides. The restaurant’s signature beef Wellington sees sous vide tenderloin wrapped in puff pastry with truffle duxelles and foie gras, baked until golden brown.

For consistent, well-executed steaks, visit The Beato Steakhouse. The restaurant is known for its dry-aged steaks, which are rich in flavour and tender in texture. Not to be missed is also the Wagyu tenderloin. Pair the meats with the Caesar salad, which is generous in portion.

Anantara Desaru Coast’s signature grill, Sea.Fire.Salt overlooks the sea idyllically, creating a relaxing atmosphere. With an abundance of fresh seafood and premium meats, the restaurant is able to cater to every diner. Tomahawk steaks, the seafood platter, and the beef Wellington are popular items, best paired with wine from the restaurant’s extensive wine cellar.

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