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Executive Chef Mandy Goh from ATAS at The Ruma

Atas Restaurant - Heirloom Carrot and Nutmeg

A spiral staircase leads from <a href="https://theruma.com/en/?DestinAsian">The RuMa’s</a> hotel lobby to <a href="https://theruma.com/en/kuala-lumpur-luxury-hotel-dining/atas/?DestinAsian">Atas</a>, the casual-chic restaurant whose name is Malay for “above” or “upstairs.” Here, executive chef Mandy Goh oversees the culinary experience from the show kitchen where her team dishes out inventive Euro-Asian cuisine. Of the two set menus served after dark, the Culinary Heritage Dinner delivers a multicourse parade of Peranakan flavors from Melaka and <a href="https://destinasian.com/category/malaysia/penang">Penang</a>. Notable fusion delights include the mentaiko otak-otak, which puts a Japanese twist on the local steamed fish custard with blue mackerel encased in tofu skin. Another dish to remember is the spicy-sour asam pedas risotto topped with soft shell crab–like camarón rojo and sakura shrimp. Leaving no food to waste, the dinner comes interspersed with a “second service” of smaller bites created using leftover produce from the previous course. After polishing off the guinea fowl with kiam chai (cabbage and shitake roll), you’ll be presented a confit of leg wrapped in crackling skin. It makes for a memorable snack before the sweet heirloom carrot and nutmeg ice cream reminds you of the last nutmeg juice you had in <a href="https://destinasian.com/category/malaysia/penang">George Town</a>. —Tan Cheng Sim
<a href="https://theruma.com/en/kuala-lumpur-luxury-hotel-dining/atas/?DestinAsian" target="_blank" rel="noopener">theruma.com</a> 
+60 3 2778 0763 
<a href="https://goo.gl/maps/QGX8sERXpfqEZexv6" target="_blank" rel="noopener">Mezzanine Level, The RuMa Hotel and Residences, 7, Jln. Kia Peng, Kuala Lumpur, Malaysia</a>

Atas: Peranakan Flavors