Pyro is the newish kid on the block in Damansara Kim, Petaling Jaya, and as its name suggests, fire takes centre stage at this restaurant.
Helmed by chef Louis with his experience from Burnt Ends in Singapore, Pyro offers a rather unique menu with dishes crafted using high heat mangrove wood fire.
The restaurant itself is tastefully decorated with minimal fuss.
Classic fresh oysters were fresh and succulent as expected, and the warm oysters – heated up over wood fire with handcrafted signature sauce – were something of a surprise in a very good way, as the oysters were still raw and not “baked”; it seemed like the fresh oyster had been given added depth in flavour. — Photos: KYSPEAKS
A big and long bar counter alongside the open kitchen provides diners a view of how the food is being prepared.
There’s also a small private room available if you’d rather sit facing your date.
The long counter at Pyro allows you to see first-hand how the food is being prepared.
We started the night with a couple of types of oysters, progressed to prawns, steak tartare and caviar on potato cake – this had an explosion of umami befitting a fine-dining restaurant, flatbread, rich buttery scallops, grilled fish, and of course steak since there was fire to flame up the meat.
The night ended with a simple serving of tiramisu which I can only describe as “proper”, a great ending to a good meal at Pyro.
One of my favorite dishes of the night was the grilled fish with homemade chili sauce – golden pomfret was used and I can’t help but marvel at the chef's perfect grilling skills which resulted in a dish packed with seafood sweetness, replete with excellent, just ever so slightly charred fish skin. Beautiful dish.
KY Teoh has been trying to influence your food cravings since 2005. He was NTV7
Foodie Blogger 2014, R.A.GE Food Fight Judge 2015 and Versus 1001 Rasa Baba’s Guest Judge 2018. Read more about his food jaunts at KYspeaks.com
The long counter at Pyro allows you to see first-hand how the food is being prepared.
Grilled prawns with chilli lime were well-prepared with the seafood retaining much of its natural juices while displaying tasty charred bits that we love so much, something that can only be achieved in high heat cooking.
Of course, for meat lovers like us, the Mayura Signature MB5 steak was an absolute delight. Simple in construction and expertly prepared, the beef was rich, buttery and had a nutty flavour. All you need is a sprinkle of salt to complete the dish.
Next up was the seaside dip with flatbread, a spread of anchovy cream on very thin sourdough crust with a generous amount of spring onions on top. An interesting dish I must say, like a very luxurious version of chips and sour cream perhaps.
The brinjal and fermented soybean mayo: I thought perhaps the brinjal was a bit too small in size, leading to the diminished taste of the natural sweetness of the vegetable itself, overpowered by the sauce, but I’m nitpicking.
