The Story Of Our Charcoal Fired Saffron Rice
Our famous paella cooked over charcoal fire, inspired by the bounty of Penang's seas
It began in Girona, Spain—the home of Mibrasa—where we first encountered paella as it was meant to be. There, amidst the scent of burning wood and sea air, we learned from local chefs the art of crafting truly amazing paella: simple, elegant, and always inspired by the bounty of the sea.
​
We came to understand the rhythm of it all—the slow caramelisation of sofrito, the richness of a well-made stock, the delicate balance of Bomba rice soaking up flavour without losing its bite. And then there’s the socarrat—that golden, crispy, smoky layer of rice at the bottom of the pan that true paella lovers know to treasure most.
Our journey took us along the coastlines of San Sebastián, Barcelona, and Valencia, where each offered their own seasonal version, cooked with heart and meant for sharing. In sun-drenched plazas and seaside taverns, we found more than just paella—we found joy, friendship, and the kind of happiness only good food, wine, and laughter can bring.
​​
This is our homage to both Spanish tradition and the beautiful waters surrounding Penang. On the menu since the beginning, it has evolved and become a signature—over 10,000 pans lovingly served from both our kitchens, each one a tribute to where we’ve been and what we’ve learned.
​​
We work closely with fishermen from Teluk Kumbar, receiving fresh catch daily to ensure every bite reflects the richness of our own coast. See why we serve one of the best paellas in Georgetown Penang.
​The dish arrives at your table pipping hot, we encourage our guest to have it with lashings of rouille and fresh lemon. The bold garlic saffron mayo adds richness and punch, the final touch in a story that’s still being written.
​
Good for sharing between 2 to 3. Best enjoyed with good company and a chilled glass of white.
​
Reserve your table and try Penang’s best paella today.