Located on the mezzanine level of the brand new RuMa Hotel\nand Residences in the centre of Kuala Lumpur, ATAS is delivering its exciting\ntake on modern eating inspired by Malaysian culinary traditions. Perhaps best\ndescribed as \u2018West meets Asian spice\u2019 the chefs utilise a selection of subtle\nregional spices to enliven the taste profile of premium produce such as foie\ngras, Wagyu beef, tuna, ocean trout, Belon oysters, Hokkaido scallops and Black\nAngus tomahawk. Diners can enjoy creatively plated snacks such as chicken liver\nparfait, buttermilk waffle and roselle jam before a starter of heirloom\ntomatoes with whipped tofu, basil and salted plum dressing. The chef sources\nthe multi-coloured tomatoes from a local farmer in Ipoh. <\/p>\n\n\n\n
A very tender portion of Black Angus short rib is flavoured\nby the sweetness of tamarind, the richness of roasted garlic and the\ncrunchiness of roasted peanuts. Artfully presented desserts are offered with a\nnew edition being a modern presentation of bombe Alaska comprising charcoal\nmeringue, jackfruit, mango, calamansi and roasted cashews. Natassia Faber effortlessly leads a team of\nengaging servers while Chef Tyson Gee from Vancouver, Canada helms the creative\nkitchen crew working within a show kitchen. An intelligently curated wine list\nenables guests to be acquainted with grape varieties like Garnacha, Chenin\nBlanc, Nero D\u2019Avola, Tannat, Pinotage and Carm\u00e9n\u00e8re from regions as diverse as\nWeinviertel, Mosel, Yunnan, Stellenbosch and Puglia as well as better-known\nones such as Tuscany, Burgundy and the Barossa Valley. <\/p>\n\n\n\n
www.theruma.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"