Api Api - Flambé • Local Terroir • Artisanal

20/07/2026

The final flame is where precision meets perfection.

Torch finishing is not about cooking further — it is about refinement.

A precise touch of flame enhances aroma, creates beautiful surface caramelisation and adds another layer of texture, bringing depth to every bite while preserving the integrity of the ingredient.

At Api-Api, every flame has a purpose. The torch is the final detail that completes the journey from ingredient to experience.

14/07/2026

Not all flames are meant to last. Some are meant to leave an impression.

Warayaki is a traditional Japanese straw-fire technique originating from Kōchi, where a sudden burst of intense flame is used to sear the surface of ingredients while preserving their natural character within.

At Api-Api, we honour this tradition with Kedah jasmine rice paddy straw — transforming a local element into a bridge between Japanese craftsmanship and Malaysian terroir.

The brief but powerful flame creates a delicate smokiness, aromatic char and a depth of flavour that can only come from straw fire.

11/07/2026

Heartiest birthday wishes to Tuan Yang Terutama Tun Dato’ Seri Utama Haji Ramli bin Ngah Talib, Yang di-Pertua Negeri Pulau Pinang.

Wishing Your Excellency good health, happiness and continued success.

08/07/2026

Great fire is not always about intensity.

Genshiyaki is a traditional Japanese grilling technique that embraces patience — using gentle, indirect charcoal heat to slowly cook ingredients while preserving their natural moisture, texture and flavour.

At Api-Api, this technique allows delicate ingredients to transform gradually. The skin develops a delicate crispness, while the inside remains tender and full of character.

Powered by the steady heat of Binchōtan, every flame is controlled with purpose.

Because true craftsmanship comes from knowing when to let the fire speak — and when to let time do the work.

07/07/2026

Happy George Town World Heritage Day.

Celebrating the heritage, culture, and stories of George Town through fire and local flavours.

Golden Penang—crafted with Balik Pulau nutmeg, a taste inspired by Penang’s heritage.

01/07/2026

Fire is where every dish at Api-Api begins.

At the heart of our open-flame cooking is Binchōtan — a charcoal chosen for its purity, steady heat and clean burn. Its controlled flame allows each ingredient to develop its natural character, without being masked by smoke or bitterness.

More than a cooking fuel, Binchōtan is the foundation of every fire technique at Api-Api.

Because when the fire is pure, the ingredient can truly speak for itself.

22/06/2026

A rare Big Eye Tuna Loin experience at Api-Api.

That night, we are presenting East Coast Bigeye Tuna Loin — one of the most prized tunas after Bluefin.

Specially flown in from Semporna, Sabah, this loin was personally selected by our Founder & Group Culinary Director, Captain Tan.

With its beautiful deep red colour, clean sweetness, and gentle richness, the loin is kept whole and only cut fresh in front of you when needed, preserving its best texture and flavour.

At Api-Api, guests get to witness the journey up close — from the full Big Eye Tuna Loin, to the cutting of their portion, slicing, preparation, and finally, the fire-kissed Warayaki Catch.

A closer look at the ingredient.
A deeper connection to the plate.

Available for a limited time at Api-Api.

Reserve your table to experience it.

21/06/2026

To the man who shaped our journey with his wisdom, strength and love.

Like a steady flame, a father’s guidance stays with us—quietly giving us the courage to move forward and become who we are today.

Happy Father’s Day from all of us at Api-Api.

10/06/2026

We’re honoured to be featured by Robb Report Malaysia following our recent hosting of Lamborghini Club Singapore at Api-Api.

A memorable evening where open-fire cooking, Malaysian terroir, and a shared passion for excellence came together.

Thank you to Robb Report Malaysia for sharing the story.

Members of the Lamborghini Club Singapore drove into Penang for a luxury getaway featuring a 12-course dining journey at Api-Api.

09/06/2026

Warayaki 藁焼き — one of Japan’s most iconic fire-cooking techniques.
The fish is briefly kissed by intense straw flames, creating a smoky exterior while preserving its natural sweetness and delicate texture within.
At Api-Api, we honour the craft while changing the terroir: daily wild-caught local fish, warayaki-fired with Kedah jasmine-rice straw and finished with tamarind glaze.
Smoke, flame and the pure taste of the sea.