The flames are burning brighter at Brasa with the crackle of new chef Rafael Ruiz García, a Spaniard whose path from the fields of Córdoba to the kitchens of London has led him to KL's fire-forward restaurant in Bukit Damansara.
Raised on a family farm and mentored by his mother, a lifelong chef, Rafael’s perspective on food is personal and passionate. He honed his talents in respected British restaurants, from Nopi and Nobu to Barrafina and Opso, fusing the pulse of modern Mediterranean cuisine with the power of Asian flavours.
At Brasa, he channels that experience into elemental charcoal-and-wood cooking, delivering both depth and dazzle, searing steaks with commanding control, blistering bread, burgers and vegetables to bolster flavour.
For steak connoisseurs, Brasa now serves up a unique experience. Chef Rafael brings out curated meat boards that customers can view and choose from, representing the best beef from Australia, Argentina, Japan and Spain.
A chalkboard menu lists ever-changing specials that showcase chef Rafael's philosophy of sourcing fresh produce from butchers and fishmongers, from beef OP ribs, T-bones and tomahawks to fish of the day like wild-caught sea bass.
Enjoy a meal that's entirely ember-lit, from Scottish oysters ignited over charcoal and Spanish sardines cured on wood to sweet finales of smoked chocolate cake and grilled pineapple rings with a contemporary flourish.
Andalusian accents also emerge, vividly in lamb skewers seasoned with Moorish-style spices that evoke chef Rafael’s southern Spanish roots, enhancing Brasa's evolving, expressive voice.
Begin with Brasa’s bites selection, with bold, layered flavours to pair with versatile wines.
Oysters Over The Fire capture Brasa’s soulful spirit: Scottish oysters. lightly flamed and finished with mojo verde and Parmesan for a pleasurable punch of brine, herb and umami, slickly sultry and smoothly satisfying.
Smoked Sardines & Confit convey clarity and character, brightly balanced with confit cherry tomatoes and pickled shallots to buoy the richness of this fatty fish.
Mini Smoked Tuna Tacos present playful lusciousness, packed with wood-smoked toro, garlic soy dressing, green chilli cheese and pickled onions for vivacious vibrance.
The Lamb Petit Brioche slides in with comforting succulence, thick with tender pulled Australian lamb in soft, handmade brioche buns with the tantalising tang of piparra peppers.
Cheese & Toffee Crackers are a clever composition of contrasts: Crackly shards of filo pastry layered with nectarous toffee and savoury gorgonzola cheese mousse, lingering luxuriously on the palate.
Small plates offer a deeper dive into chef Rafael’s Andalusian roots and fire-driven finesse.
Lamb Skewers are a standout, chargrilled over open flames and flavoured with classic southern Spanish spices that nod to the Moorish influence of Andalusia, served with a cooling yoghurt dip, aromatically grounded in the earthiness of cumin and centuries-old traditions.
The Smoked Tomato Salad turns up a game-changing twist on tomatoes, gently smoked to intensify their sweetness, set against avocado cream, coral lettuce and extra virgin olive oil.
For big plates, the Brasa Burger is honest and hearty, stacked triumphantly with the juiciest 150-gram patty, piled high with gherkins, coral lettuce, tomatoes, mustard mayo, caramelised onions and cheddar for huge mouthfuls of burger bliss.
The Lobster Risotto is Brasa’s indulgent take on a coastal classic: Creamy arborio rice simmered in profoundly crustacean-flavoured seafood bisque, crowned with a whole grilled lobster, butterflied for a prime showpiece of sweetness from the sea.
From the meat board, chef Rafael recommends the Sanchoku Wagyu Striploin, prized for its buttery marbling, brilliantly mastered for an impeccable crust and irresistible centre. Round out with sides of Truffle Parmesan Chips and Grilled Asparagus & Green Hummus.
Brasa’s desserts conclude the journey through flame and flavour, echoing Brasa’s ethos of letting fire transform the familiar into something surprising.
Smoked Chocolate Cake is simultaneously smoky, sweet and salty, delightfully decadent with ice cream and chocolate tuile, while Grilled Pineapple & Rum Sauce spotlights local fruit, cured with lemon juice and kissed by the grill, draped in Bacardi-laced sauce, burnt meringue and chocolate soil for sophisticated sweetness.
Brasa
50, Plaza Damansara, Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur.
Daily, 5pm-10:30pm. Tel: 011-5110-2857
Daily, 5pm-10:30pm. Tel: 011-5110-2857
