Brasa KL

Brasa is a live-fire steakhouse in Bukit Damansara, KL, with steak plates from RM99 cooked over charcoal and mangrove wood by Argentine chef Francisco Bernabé García. It is part of the Cinnamon Group, and the menu runs from a RM52 flame-grilled spring chicken to marbled wagyu and USDA Prime sold by the 100g.

García is 30 and comes from Tucumán, in Argentina's north-west, where he grew up around restaurants run by his grandmother and his father. He cooks the way an asado does: meat on charcoal and mangrove wood, salt as the only seasoning, and the fire, fat and smoke left to supply the rest. The pitch is premium beef at prices that stay sensible, and the four Brasa Specials arrive as complete plates rather than a cut with every side charged extra.

What to Order at Brasa

The way in is the NY strip, Argentine 120-day corn-fed Angus, 250g, at RM99. The cattle are raised on grass and then corn-finished for 120 days, which García credits for the rosy meat, the creamy white fat and the balance between them — a firm-grained cut that takes a hard sear well. Like every Brasa Special, it comes with roasted vegetables, a choice of straight-cut fries or mashed potatoes, and beef jus or chimichurri. Truffle fries are RM12 more.

For a bigger night, the by-weight section climbs to the wagyu ribeye (MB 6–7) at RM148 per 100g, cut at 300g and above.

Brasa Menu & Prices

Brasa Specials — each with roasted vegetables, one side (straight-cut fries or mashed potatoes) and one sauce (beef jus or chimichurri)

• NY Strip, Argentine 120-day corn-fed Angus (250g) — RM99
• Filet Mignon, Australian grass-fed (200g) — RM139
• New Zealand Lamb Cutlets (300g) — RM159
• Ribeye, Argentine grass-fed Angus (300g) — RM169
• Upgrade the fries to truffle fries — +RM12

Steaks by weight — priced per 100g, each with beef jus or chimichurri

• Black Angus Ribeye, MB 4–5, cut 300g and above — RM88
• Black Angus Tenderloin, MB 3–4, cut 200g and above — RM98
• Black Angus Tomahawk — RM64.50
• Wagyu Ribeye, MB 6–7, cut 300g and above — RM148
• Wagyu Striploin, MB 8–9, cut 300g and above — RM138
• USDA Prime Corn-Fed Ribeye, cut 300g and above — RM129
• USDA Prime Corn-Fed Striploin, cut 300g and above — RM119
• Wagyu Tomahawk, MB 6–7 — RM128

Mains

• Flame-grilled half spring chicken, with mashed potatoes and chimichurri — RM52
• Wagyu smash burger with cheddar, caramelised onions and garlic aioli, with fries — RM59
• Whole red snapper — RM128

Pasta

• Minced lamb rigatoni with peperonata and tomato concassé — RM60
• Fettuccine marinara with tiger prawn and Sabah squid in prawn bisque — RM68
• House-made pappardelle with slow-cooked beef ragù — RM78

Starters

• Mushroom croquette — RM28
• Prawn sago cracker with grilled prawn and lumpfish caviar — RM38
• Smoked Black Angus beef tartare with quail egg and toasted sourdough — RM38
• Charred wagyu bone marrow with caramelised onions and grilled sourdough — RM87
• Seared Hokkaido scallop with parsnip purée and salmon roe — RM98

Bread, soup and salads

• Brasa sourdough with whipped truffle butter — RM8
• Soup of the day — RM35
• Pear & Brie salad — RM48
• Charred Caesar salad — RM38

Sides

• Mashed potatoes — RM20
• Straight-cut fries — RM20
• Creamy spinach — RM28
• Wagyu garlic fried rice — RM29
• Truffle fries — RM32
• Grilled asparagus with green hummus and yogurt dip — RM38

Desserts and cheese

• Chocolate parfait with raspberry ice cream — RM38
• Cheese tart with dulce de leche — RM35
• Apple pie with vanilla ice cream — RM35
• Charcuterie board — RM78

Prices are as listed on the menu at the time of writing, in ringgit, and are subject to a 10% service charge plus 6% SST. The by-weight steaks are priced per 100g, so the bill depends on the weight of the cut. Vegetarian options are available on some dishes — ask the team.

EatDrinkKL's September 2026 write-up also reported weekday free-flow wine: two hours for RM99++ per person, Monday to Friday, 5pm–7pm. It is not on the food menu, so check it is still running.

If you are after a steakhouse in Bukit Damansara, wagyu or USDA Prime in Damansara Heights, or a weeknight steak in Kuala Lumpur that starts at RM99 with its sides on the plate, Brasa covers the whole range — from a RM52 chicken to marbled wagyu sold by weight.

Brasa Location

Address:
Jalan Medan Setia 2
Bukit Damansara
Kuala Lumpur

Phone: 011-5110-2857

Opening Hours

Monday to Saturday: 5:00pm – 10:30pm
Sunday: 12:00pm – 3:00pm, 5:00pm – 10:30pm

Brasa FAQ

How much is a steak at Brasa?

Brasa's steak plates cost RM99 to RM169 before service charge and SST, at the time of writing: RM99 for the 250g Argentine NY strip, RM139 for a 200g Australian filet mignon and RM169 for a 300g Argentine ribeye, each with vegetables, a side and a sauce. Steaks sold by weight run from RM64.50 to RM148 per 100g.

Is Brasa expensive?

Mains start at RM52, for a flame-grilled half spring chicken, and steak plates at RM99. Wagyu sold by weight goes much higher — the MB 6–7 wagyu ribeye is RM148 per 100g, cut at 300g and above. All prices are subject to a 10% service charge plus 6% SST.

Where is Brasa in Bukit Damansara?

Brasa is on Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur. You can call ahead on 011-5110-2857.

What are Brasa's opening hours?

Brasa serves dinner from 5pm to 10:30pm every day, and on Sundays it also opens for lunch from 12pm to 3pm.

Is Brasa open for lunch?

Only on Sundays, from 12pm to 3pm. From Monday to Saturday it opens at 5pm.

Do Brasa's steaks come with sides?

The four Brasa Specials do — roasted vegetables, straight-cut fries or mashed potatoes, and beef jus or chimichurri. The steaks sold by weight come with a sauce only, and sides are ordered separately from RM20.

Does Brasa have vegetarian options?

Yes, a few, and the menu marks them. The Brasa sourdough, pear & Brie salad and mushroom croquette are vegetarian, as are sides such as the grilled asparagus, creamy spinach and fries. For anything else, the menu says to ask the team.

Does Brasa have free-flow wine?

It did at the time of EatDrinkKL's September 2026 write-up: two hours for RM99++ per person, Monday to Friday, 5pm to 7pm. It is not listed on the food menu, so check it is still running before you go.

Who is the chef at Brasa?

Francisco Bernabé García, a 30-year-old Argentine chef from Tucumán province who grew up around his family's restaurants. He grills over charcoal and mangrove wood and seasons the meat with salt alone.

What is Brasa known for?

Live-fire cooking. Steaks, lamb cutlets, spring chicken and bone marrow all go over the fire, and the 120-day corn-fed Argentine NY strip is the steak to start with. Brasa is part of the Cinnamon Group.