KY eats – Mangrove Wood Flame Grilled Goodness at Pyro, Damansara Kim

Pyro is the new-ish kid on the block at Damansara Kim, and as the name suggest, fire takes the center stage at this restaurant.

Helm by chef Louis with his experience at Burnt End, Pyro offers a rather unique menu with dishes crafted using high heat mangrove wood fire, as we will see later.

Pyro @ Damansara Kim

Located at the row of shops facing Jalan Damansara, parking is a relatively painless exercise at this part of Damansara Kim.

The restaurant itself is tastefully decorated with minimal fuss, with the big and long bar counter alongside the open kitchen, providing diners a view of how your food is prepared. There is a small private room if you’d rather face your date, however.

Chef Louis, fresh oysters & warm oysters

We started the night with a couple types of oysters.

The classic fresh oysters were fresh and succulent as expected, and the warm oyster – heated up with wood fire together with hand crafted signature sauce, were something of a surprise in a very good way, as the oyster were still perfectly raw and not “baked”, it’s like fresh oyster with an added depth in taste.

grilled prawns, steak tartar & caviar

Grilled prawns with chili lime were perfectly prepared with the seafood retaining most of its juice while offering some of those charred bits we love so much, something that only high heat provided by this unique charcoal offers.

Then there’s steak tartar & caviar on potato cake, an explosion of umami fitting to be in any fine dining restaurant’s list of entrees.

seaside dip with flatbread, brinjal & fermented soybean mayo

Next up was seaside dip with flatbread, a spread of anchovy cream on very thin sourdough crust, with generous amount of spring onions on top. An interesting dish I’d say, like a very luxurious version of chips & sour cream perhaps.

Then there’s the brinjal and fermented soybean mayo, I thought perhaps the brinjal was perhaps a bit too small in size, leading to the diminishing taste of natural sweetness of the gourd itself, overpowered by the sauce, but I’m nitpicking.

scallop with creamy butter, grilled fish w homemade chili sauce

Scallop with creamy butter was as the name described, juicy, creamy, and rich, gotta be careful not to hold those super hot scallop shells tho!

One of my favorites of the night was the grilled fish with homemade chili sauce – golden pompfret was used on this night, and I can’t help but marveled at the perfect grilling skills resulting in a dish packed with seafood sweetness with those excellent, just ever so slightly charred fish skin. Beautiful dish.

Mayura signature MB5, tiramisu

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, and carries a buttery and nutty flavor, just a bit of salt completes the dish.

We ended the night with a simple looking serving of tiramisu that I can only describe as “proper”, a great ending to the meal at Pyro.

Thank you Chef Louis for hosting us.

Menu:

Address:
Pyro
44, Jalan SS 20/10, Damansara Kim,
47400 Petaling Jaya, Selangor
GPS: 3.13545, 101.62900
Tel: 010-365 1353