Chef Louis Han’s GU:UM Returns To Malaysia With A Four-Month Residency at Atas, The RuMa Hotel & Residences

Only a year after his Malaysian debut, Chef Louis Han—chef and founder of Hideaway and the one-Michelin-starred NAE:UM—returns to Atas, at The RuMa Hotel & Residences, for a four-month residency. It is the latest chapter of the Atas Key Tables series, presenting Han’s GU:UM restaurant from 1 August to 30 November 2026.

Following an episodic ‘Front Yard Barbecue’ menu at NAE:UM, which featured dishes inspired by Han’s family cookouts back in Korea, GU:UM was conceived as a Korean-style steakhouse, combining traditional South Korean flavours with Western elements. “GU:UM elevates the Korean barbecue experience through the lens of a premium steakhouse, while staying rooted in Korean flavours and Asian influences,” he explains. “It is what sets us apart from the many Korean barbecue restaurants out there.”

Across the flavour-studded menu, the Seoul-born and Singapore-based chef showcases inventive takes on classic South Korean dishes, including—a playful take on the usual Korean fried chicken—and the chef’s personal favourite, the Yukhwae Jeon. “It combines two of my favourite dishes from traditional Korean markets—yukhwae (beef tartare) and jeon (Korean pancake). They are both classics on their own, but bringing them together creates something that’s familiar yet unexpected,” he says. “It’s a dish that represents what we try to do at GU:UM: respect Korean tradition while presenting it in a new and exciting way.”

As a Korean-style steakhouse, its large selection of grilled meats takes the spotlight. The Surf & Turf Platter features a variety of meats, including butterflied grouper, tiger prawns, wagyu striploin, chicken, and lamb, all marinated in different Korean-inspired sauces, and served alongside ssam, banchan, and a bowl of fresh salad. Similarly, dishes that draw on local elements also stand out, with a nasi ulam-inspired sotbap (Korean stone pot rice) and Torched Jackfruit Burrata making an appearance.

With the popularity of Korean cuisine as prevalent as it is, chefs across the globe are trying to elevate their menus. Han is no different, bringing his own contemporary approach to Malaysia. “For this four-month residency, we wanted to bring the signature dishes from GU:UM Singapore and share the charm of the restaurant with a new audience,” he says. “I hope that guests leave with a sense of warmth and happy memories of sharing a good meal together.”

Atas, The RuMa Hotel & Residences