In its short history, the modern Malaysian restaurant ATAS in RuMa Hotel and Residences has modified and adjusted its menu to accommodate the palates of its discerning guests. Canadian-born, Executive Chef Tyson Gee and his team keep rediscovering new local Malaysian ingredients and enjoy extracting the best they can from them. Some ingredients are sourced from a Bornean market staged in Seri Kembangan. For example, the chef obtains flavoursome Bario Highland rice (adan) here and combines it with oyster mushrooms and Pecorino to marry local with international flavours. Other new dishes include corn-fed chicken prepared with local spices and served with a pavement of okra sitting on a sea of fermented chilli sauce. All dishes are artfully plated with the bombe Alaska of mango, jackfruit, calamansi and cashew nuts providing one of many Instagrammable moments. www.theruma.com
Revised Menu at ATAS RuMa
