The Caesar, The Cauliflower, and the Steakhouse Char: Our Firewood KLCC Deep Dive
- bobo The
- 5 days ago
- 2 min read
The Armoury Steak team is admittedly obsessed with the science of the sear. Our days are spent perfecting the striploin and ribeye experience for our guests. But every now and then, we step out of our kitchen to find inspiration from fellow masters of the craft.
This week, our team visited Firewood KLCC. Here is why it left an impression on us.
The Main Event: Hanwoo 280g Sirloin Steak
As steak purists, we went straight for the Hanwoo 280g Sirloin Steak (RM672; RM240/100g)
The Char: Truly world-class. The crust was consistent and deeply flavorful, providing that essential tactile contrast to the tender interior.
The Texture: Hanwoo occupies a unique space between the buttery richness of Japanese Wagyu and the beefy structure of Australian cuts. It was handled with absolute respect here.
The Supporting Cast (That Almost Stole the Show)
While we came for the meat, we stayed for the sides. We believe comfort food makes steak an everyday meal—and Firewood’s approach to sides reinforces that perfectly.
Charred Cauliflower Florets (RM32): Charred to perfection, proving that vegetables can be just as indulgent as a prime cut when treated with high heat.
Cauliflower at Firewood KLCC Charcoal Burnt Caesar Salad (RM34): Crisp, fresh, and balanced—the perfect palate cleanser between rich bites of beef.
Hay Smoked Seasonal Mushroom (RM32): Earthy and robust, these were a masterclass in umami.
Firewood Homemade 6oz Wagyu Burger (RM60): The quality of the grind was evident. Juicy, rich, and undeniably premium.
Firewood Wagyu Burger
Side-Dish Synergy: The standout cauliflower and mushrooms at Firewood were charred with the same intensity as the meat. This is a huge learning for us: we are looking at ways to utilize our high-heat griddle surfaces to give our "comfort food" sides—like our mushrooms—that same level of "steak-like" crust and soul.
