ATAS by The RuMa Hotel and Residences has a cosy, intimate dining space that ensures an elevated evening away from the city’s hustle and bustle. At the main lobby, the two spiral stairways will lead you to the restaurant with different sections—the chef’s counter, two semi-private dining areas, and an open space.
What used to be a menu of modern Malay cuisine has been refreshed in the direction of classic European flavours infused with a local flair. “Our menu used to go by courses, but to be more flexible, we’ve now introduced an à la carte menu for casual dining, spearheaded by Executive Chef Suhalmi Tasir,” said Daniyal Ng, Hotel Manager of The RuMa Hotel and Residences.
The reimagined menu by Chef Tasir highlights some signature dishes such as European Prawn Croquette, Seafood Bouillabaisse Soup, and Grilled Lamb Rack, which I got to try. For dessert, the Cameron Berries Granita sorbet was served, which Chef Tasir carved on the spot—with a traditional ice shaver—by our table. Last but not least, the Maple Wood Butter, which has a smoky aroma, was the highlight for me as it blends perfectly well with every dish.
“We wanted to showcase this in a more casual, communal dining experience by offering more classic, comforting dishes, but with the contemporary touch and high quality ATAS is known for,” said Chef Tasir, who added that his goal for this new menu is to “blend modern techniques with authentic European flavours while showcasing local produce where possible”.
Chef Tasir stepped into ATAS with more than just cooking skills. Besides whipping-up new recipes, he shares his vision and plans for the restaurant’s future with Robb Report Malaysia.
What inspired you to become a chef?
I was inspired by my family heritage, which is deeply rooted in the food industry, encompassing restaurants and catering services—it felt like a natural path for me.
What cuisine are you originally specialised in?
I specialise in both local and Western cuisines.
What cuisine would you like to specialise in next?
I aspire to specialise in Arabic and Japanese cuisines.
What inspired you to create this new menu at ATAS?
One of the key things we were inspired by was the current global demand for sustainably sourced ingredients—something that we pride ourselves on having recently been awarded the GSTC Certification.
What are your vision and plans for ATAS moving forward?
I envision ATAS leading the market, surpassing competitors by consistently delivering high-quality food and exceptional guest satisfaction.
What is your cooking philosophy?
My cooking philosophy revolves around using excellent ingredients to create dishes infused with love, ensuring our guests feel that warmth in every bite.
What are your favourite ingredients to use when cooking?
I favour beef and extra virgin olive oil for their versatility and rich flavours.
What is the one issue in the culinary world that you’d like to address?
I am passionate about becoming an expert in dietary needs and addressing them effectively in the culinary world.
For reservations, email atas@theruma.com or call +603 2778 0763.
