ATAS — Restaurant in Kuala Lumpur

ATAS Modern Malaysian Eatery, The RuMa KL

Standards are set pretty high when dining in an establishment called Atas, located in one of the world’s most Instagrammable hotels. From the terracotta birdcage into the salon with the grand double staircase and striking copper ceiling, it will feel as though you have rolled the Jumanji dice and appeared in a luxury urban jungle retreat.

Atas is a journey that continues from the foyer, up the grand staircase and towards its drawing entrance, an ode to Malaysia’s tin mining history. The open kitchen detailing, with tiles from Royal Selangor, is a stunner. The dining hall is spacious and elegant with classy half-moon banquette seats. For smokers, there is an outdoor option on the verandah sheltered by trees.

ATAS Modern Malaysian Eatery – Executive Chef Tyson Gee

Vancouver-born and trained in Melbourne, executive chef Tyson Gee brings with him an almost startup-like vision for ATAS. He first set foot in Malaysia during his interview. His immersive research into the local ingredients prior uncovered varieties which even many locals have not even heard of.

In the same way Andy Hall, the interior architect approached the design of the hotel, you can sense Gee ruminating on his menu. Both present a modern-day narration of the Malaysian story; evocative but respectful, be it of the produce of the land or the native elements.

Gee elects for simplicity in his craft, food with big, bold flavours that can be eaten daily, and balances it off with hints of something floral, aromatic or citrusy. You will discover this across his offering.

ATAS Modern Malaysian Eatery – Menu – Starters

The menu is designed for sharing, portions are moderate, and you are after all eating “at home,” referencing the Malay name of the hotel.

The cocktail menu is extensive, and there is a good selection of wine by the glass. We had the 2014 Weinreider Grüner Veltliner (RM55), which paired well throughout the meal. This particular variety is a signature grape from Austria, vibrant and great with big flavours.

ATAS presents a visually appealing selection of snacks and starters, where food and art mingle and each dish is as Instagram-worthy as the hotel itself. We recommend the Blue Tiger Prawn, Betel Leaf, Charred Coconut (RM45), reminiscent of the miang kham but with an explosion of bold, chunky and brazen flavours capped with a tinge of rendang. The Cured Ocean Trout, Puffed Tapioca With Squid Ink, sambal dressing (RM55) is where Gee starts to work the produce. The delicate flavours of the trout merged surprisingly well with the sambal dressing. The old pestle and mortar method is employed for all their sambal preparation, and the resulting layers in flavours are evident.

ATAS Modern Malaysian Eatery Menu – Mains

When it comes to mains, you’ll discover familiar flavours interpreted for present times. The Jasmine Rice Salad, Chicken Skin, Spring Onion, Sesame (RM25), is an allusive reference to the nasi ulam, and a suitable side dish for the heavier meat dishes from their charcoal oven like the Squid, Wing Bean, Belimbing, Green Sambal (RM75). You will notice that ATAS’ sambal is generally more flavour-focused rather than spicy, a nice change to the heat-inducing anticipation of the local varieties.

ATAS Modern Malaysian Eatery – Desserts

Sweet endings are a must, especially the Pahang Single Origin 70% Dark Chocolate, Salted Caramel, Chocolate Sorbet (RM40). Exceptionally light despite the description, thanks to Gee’s playful love of citrus which is...

Updated review based on 2nd visit (8/11/2020)

After receiving our feedback, we were invited by the Food & Beverage manager for another visit. This round we really enjoyed ourselves. They embraced customers' feedback and improved their service to ensure customers' satisfaction; We literally did not need to wait at all, there was always food on our table. They kept checking on us too and asked if we need anything. Food was served hot, and there was no shortage on any dishes. The duck breast again blew our mind, it was very tender and well balanced. Beef Wellington (chef's special) tasted great too!

We would definitely love to return! Based on 1st visit (24/10/2020)

Went for Saturday brunch recently and unfortunately, I have to say it was unbelievably the one of the worst dining experience I have ever had. We heard reasonably good reviews and were excited to try it out. There were 2 sessions; 11.30am to 1.30pm and 1.30pm to 3.30pm and we went for the 2nd. We were seated sharp at 1.30pm, the waiter handed us the menu and explained how the brunch works. Basically you may order anything from the menu and can be repeated. We do not have any restriction so we asked for one serving for each appetizer.

So, first of all, we sat there waiting for about 25 minutes before we were served anything. Appetizers finally came but oysters were missing (thought it would be served later, but guess they just happen to forget about it). Food tasted fine but not quite sure why they took so long to serve appetizers, most of the dishes should prepared in advance. So we asked for 6 oysters (my husband loves oysters), the waiter came back to us with 2 oysters, and mentioned those are the last 2 of the day. We were quite disappointed but tried not to let it spoil our lunch.

Next we ordered some main dishes and this is where we got furious. We waited for more than 30 minutes for our main dishes to be served. This was already an hour since we were seated and my husband got hungrier. When the food finally came, we realized they messed up our orders! Some dishes were not what we ordered, and what we actually ordered were missing! Worst off, main dishes were served cold!

We also felt neglected. The waiter refilled water and changed plates for the table next to us (without them asking), completed ignored us even though our glasses were empty. Waiters do not seem to pay much attention to us, we had to raise our hands, and said 'Excuse me' several times to get noticed (literally had to raise our voices saying that to get their attention).

Food tasted great to be frank, but I really do not expect this to happen to a restaurant in a 5 star hotel. There were several other tables who complained as well (1 table did not even get any oysters and waiters did not even bother to inform them beforehand). We wanted to return because food were really good especially the duck breast, but quite skeptical if this would...

We came from Singapore.We found out about this restaurant from Google.When we arrived,the restaurant was full of several groups and other customers. Once we arrived at the registration desk, we were greeted by female staff wearing a kebaya. For us, the idea of wearing a kebaya was brilliant. It meant the same concept with your restaurant which is Malaysian Cuisine. Once we sat down, we were greeted by very friendly sweet female server. Before handling over the menu, she asked us where we were from and how our day was, which I think is a question rarely asked by a server we have ever met. She introduced us to several types of food and for me with just a name of the food I couldn't make a decision. And surprisingly she quickly took out her phone and showed us a picture of the food. Yep, in a few minutes we were able to decide. The food was too delicious especially the Duck Dendeng. Lucky for me because I got to try 2 types of rice with the server's recommendation. We also tried 2 types of mocktails that she recommended as well and both were very tasty and refreshing.Overall it was very satisfying and we were satisfied. There maybe some suggestions for this restaurant. First, we feel that the staff at the registration table needs more training, there are some words she said we don't understand. Second, it would be more elegant if all the female server wore kebaya.it looks more beautiful and similar to your concept. Third, the song played in the restaurant is not suitable with your concept. Forth, providing a picture of your dish will give a better vision of your food. And lastly, about the service, we see that this restaurant really has very friendly staff, and the relationship between them is very good and professional. We can hear them say thank you to each other and use good words when asking for help from each other which rarely been practice in other restaurant. And when we thank their service, Tia told us that she blessed to have very good and strong team mate and she mentioned their name, Yeon, Datu, Mulbazir and Shima. Even though we saw only 4 servers staff working, they still managed to maintain a smile and do their service professionally especially the female server Tia. She could interact with all the customers and we could see that every customer that night was very happy with her service. No wonder that one of the table hugged and thanked her before leaving the restaurant.She seems to know every customers there very well and when I read the previous reviews some said she has a skill yes indeed. Oh we almost forgot, she also has a nice voice when she sang the birthday song for the table next to us. For the service staff of this restaurant, thank you for your service. We will definitely come again and for sure will introduce your restaurant to our friends and relatives in Singapore. Hopefully we will meet again. Thank...