Ker Yang Hao

Ker Yang Hao’s role as chef-owner of Firewood Restaurant Penang makes ownership part of the craft, not separate from it. In George Town, the restaurant works from a clear premise: fire handled with precision, and a contemporary steakhouse format shaped around that discipline. The result is a room and a menu built on one idea carried through with control, from heat management to the final plate.

Firewood in George Town, Malaysia, is Ker Yang Hao’s platform for steakhouse cooking with a polished edge. The kitchen’s language is direct: careful handling, clean lines, and the use of heat and smoke as working tools rather than effects. That balance between the raw character of fire and a composed finish gives Firewood its identity and keeps the restaurant legible to diners who read for detail.

Ker's signature dishes include Wagyu ribeye steak, flame-charred tomahawk, and Firewood Sirloin MB6-7. Taken together, they define a beef-led menu built around cut, marbling, and the visible work of flame. The specificity of the Sirloin MB6-7, alongside the scale of the tomahawk and the familiarity of Wagyu ribeye, shows a kitchen speaking in the terms steakhouse diners recognize: product first, execution second, no excess around the edges.

Ker Yang Hao’s recognition for Firewood includes an Official certificate from Malaysia Book of Records for Firewood becoming the first Malaysian restaurant listed in the World's 101 Best Steak Restaurants. The distinction places the restaurant within a broader steakhouse field while keeping the achievement rooted in Malaysia. Firewood’s 2025 recognition as a Michelin Selected Restaurant adds another marker of external validation, confirming the restaurant’s clear point of view and exacting standards.