Firepitz: One of JB's best open flame charcoal-grilled steak & dry-aged fish spots
Meats grilled over charcoal are arguably one of the most delicious ways to enjoy them. I recently visited Horizon Hills in Johor Bahru to check out Firepitz, a steakhouse with an open flame charcoal grill that's been working its magic since 2021.
We stepped through the door that led us to the second floor and were immediately greeted by a sprawling space, exuding warmth and charm, with seamlessly integrated elements of wood and fauna.
The steakhouse seats a total of about 80 pax, including a private room for cosy gatherings that caters up to a group of 10.
As you head over to the open-concept kitchen, you can catch a glimpse of the kitchen theatrics unfold right before you. The meats here are grilled using a combination of Binchotan and traditional charcoal with firewood for the perfect aroma and char.
Firepitz has a wide and ever-changing variety of steaks (depending on the day's availability). It's also the only spot in JB that serves Japanese Kobe (RM500 per 100g). We were served by the friendly Thachu, who brought out the steak board that showcased various cuts for us to choose from.
They included the Korea Hanwoo Sirloin (RM220 per 100g), Aus F1 Wagyu Ribeye (RM128 per 100g), Saga A5 Wagyu (RM190 per 100g) and the massive Australian Sher Wagyu Bone In Ribeye (RM95 per 100g).
We watched as our steaks were grilled over a charcoal flame and then set aside to rest, ensuring a perfect pink centre.
Just when I thought I'd seen it all, the chef then places the steaks back to the fiery pit directly on top of the charcoal.
The chef shared, 'This way, the temperature can reach up to 1000°C, ensuring a nice char on the steak's surface. The excess fats from the Wagyu are melted away as well to make it less cloying.'
We kickstarted our lunch with the 210g Saga A5 Wagyu (RM399). The slices of medium-well steak were placed on a rustic wooden board, and served with a charred garlic bulb.
No words can truly capture the divine sensation that overwhelmed me as I savoured the first slice of Saga Wagyu— it was aromatic, smoky, buttery and tender all at the same time. Indeed, that last step of the intense searing really did remove some of that jelak-ness.
I paired the meat with some of the roasted garlic cloves. They were like mini bombs of luxury, adding a nutty creaminess to every mouthful.
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The 28-days Dry Aged Black Angus Sirloin (RM108 per 100g) boasted woody charcoal that didn't mask the natural sweetness of the meat. Its nearly month-long dry aging process amplified the beefiness, striking a perfect balance without being overpowering.
Both steaks came with a complimentary house sauce and we selected Pommery Mustard and Bearnaise. We also added Chimichurri (RM5) and Kizami Wasabi (RM10).
I slathered the Chimichurri which added a grassy and zesty punch with a textural crunch, instantly cutting the richness of the Saga Wagyu.
The Bearnaise was creamy and buttery with citrusy, licorice-like notes coming from the tarragon. The Kizami Wasabi jolted my taste buds with a spicy kick, giving a similar combination for those who love pairing their steaks with horseradish. The steaks also tasted great on their own with a light sprinkling of sea salt flakes.
We took a brief respite from the meat and tried the Grilled Cherry Tomato On Vine (RM28). The grilled orbs of tomatoes were sitting on a thin layer of chive oil and balsamic reduction, then topped with chimichurri.
Each tomato was fresh and had a double dose of tanginess from the balsamic-chimichurri combo.
We then moved on to the NZ Ora King Salmon Crudo (RM48). Known as the Wagyu of salmon, the fresh raw slices were served with thin slices of pickled cucumber, ikura and doused in truffle shoyu dressing.
The fresh salmon was complemented by the mini bursts of umami from the salmon roe. The crisp pickled cucumber was refreshing while the dressing gave a gentle, savoury earthiness that tied everything together.
Besides steak, Firepitz also dry ages fish like barramundi and mackerel.
The Aged Mackerel (RM68) was drizzled in charcoal oil and topped with slivers of spring onion, sliced radish, and half a charred lemon.
The skin was delightfully crispy and filled with that fragrant char-grilled aroma. Beneath it lay pillowy, flaky flesh that had been expertly marinated— I could wolf down the entire fish by myself!
We ended things off with the Duck Confit Risotto (RM98). A duck leg sat on a bed of risotto, garnished with shaved black truffle, pickled tomatoes, charred greens, and dressed in truffle ponzu dressing.
The duck confit, topped with generous shavings of parmesan fell apart effortlessly with a light tug of my knife and fork. The skin was lightly crispy while the flesh was well-brined and perfumed with the duck fat.
The duck paired really well with the al dente risotto, which had a light garlic flavour and a light musky taste coming from the truffles.
If you're on a day trip to JB and hunting for food within a cosy dining spot, why not swing by Firepitz for some charcoal woodfire-grilled goodness? Both steak and seafood fans are sure to find something to satisfy their hunger pangs.
So far, this place ranks as one of the best steak spots in JB… unless I discover somewhere better that will change my mind in future.
Expected damage: RM230 – RM300 per pax
* This article is brought to you in partnership with Firepitz.
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