ATAS at The RuMa Hotel and Residences has unveiled a bold new chapter in its culinary journey, debuting a refined Malaysian menu that reaffirms its commitment to cultural authenticity and craftsmanship. The refreshed offering, led by Executive Chef Suhalmi Tasir, pays homage to the nation’s diverse gastronomic heritage through elevated plating, traditional techniques, and modern finesse.

Marking a confident return to the restaurant’s origins, the new menu invites diners to rediscover Malaysia’s rich tapestry of flavours. Chef Suhalmi, a seasoned expert in local cuisine, has curated a selection that blends nostalgia with sophistication, allowing familiar dishes to shine in new and compelling ways.

Among the standout dishes are the Beef Rib Rendang Tok, slow-braised to tender perfection and deeply infused with aromatic spices, and the Udang Galah Otak-Otak, a vibrant reinterpretation of the classic fish mousse using river prawns.

For dessert, diners can indulge in the Bubur Cha-Cha Parfait, a whimsical nod to the traditional coconut dessert, or the Nangka Crème Brûlée, which combines the sweetness of jackfruit with the silky texture of a French classic.

“With this menu, we wanted to create something that feels both deeply familiar and refreshingly new,” said Chef Suhalmi. “Every element is rooted in Malaysian tradition, yet refined to meet the expectations of today’s discerning diner.”

The restaurant’s new direction is reflected not just in the food, but also in the dining experience itself. Guests can enjoy the Executive Set Lunch or dine à la carte from 12pm to 2:30pm, Monday to Saturday. The à la carte dinner service runs daily from 6pm to 10pm.