Located on the mezzanine level of the brand new RuMa Hotel and Residences in the centre of Kuala Lumpur, ATAS is delivering its exciting take on modern eating inspired by Malaysian culinary traditions. Perhaps best described as ‘West meets Asian spice’ the chefs utilise a selection of subtle regional spices to enliven the taste profile of premium produce such as foie gras, Wagyu beef, tuna, ocean trout, Belon oysters, Hokkaido scallops and Black Angus tomahawk. Diners can enjoy creatively plated snacks such as chicken liver parfait, buttermilk waffle and roselle jam before a starter of heirloom tomatoes with whipped tofu, basil and salted plum dressing. The chef sources the multi-coloured tomatoes from a local farmer in Ipoh.
A very tender portion of Black Angus short rib is flavoured by the sweetness of tamarind, the richness of roasted garlic and the crunchiness of roasted peanuts. Artfully presented desserts are offered with a new edition being a modern presentation of bombe Alaska comprising charcoal meringue, jackfruit, mango, calamansi and roasted cashews. Natassia Faber effortlessly leads a team of engaging servers while Chef Tyson Gee from Vancouver, Canada helms the creative kitchen crew working within a show kitchen. An intelligently curated wine list enables guests to be acquainted with grape varieties like Garnacha, Chenin Blanc, Nero D’Avola, Tannat, Pinotage and Carménère from regions as diverse as Weinviertel, Mosel, Yunnan, Stellenbosch and Puglia as well as better-known ones such as Tuscany, Burgundy and the Barossa Valley.
