“The Sunday Table” Buffet Series at The RuMa Hotel and Residences

We recently had the opportunity to preview ATAS restaurant’s innovative new “The Sunday Table” buffet series, which launches this November 2024 with a focus on premium lobster dishes. ATAS is The RuMa Hotel and Residences’ signature eatery and their new Sunday buffet features an international buffet spread, highlighted by dishes from the Mibrasa charcoal oven.

The kitchen at ATAS is helmed by Chef Suhalmi Tasir, Executive Chef, The RuMa Hotel and Residences. His impressive journey through the world of dining began over 23 years ago, honing his skills at renowned establishments like Mandarin Oriental Kuala Lumpur, The Westin Kuala Lumpur, Sheraton Macau, Intercontinental Kuala Lumpur, and W Hotel Kuala Lumpur. Chef Suhalmi’s dedication to the culinary arts shines through in his return to The RuMa Hotel and Residences as Executive Chef. He was initially part of the pre-opening culinary team in 2018, serving as Executive Sous Chef before a short break. His passion extends beyond the kitchen, as evidenced by his active participation in prestigious competitions organized by Culinary Malaysia FHM Competitions. These achievements speak volumes about his exceptional talent and unwavering commitment to culinary excellence. Chef Suhalmi’s expertise is incredibly versatile. With a wide range of culinary disciplines under his belt, including Asian and Western cuisine, Garde Manger, Japanese sushi, Ala Carte, Buffet, Cocktail/barbecue, and event functions, he’s comfortable tackling any culinary challenge.

The brunch starts with a Salad Counter featuring a variety of fresh, organic greens and gourmet salads such as Fusilli Pesto Pasta Salad with pine nuts and hydroponic kale, and Lobster Rillette with Ikura and sorrel. These vibrant, flavourful creations provide a refreshing start to your meal.

Continue with appetisers like the Lobster Terrine & Ocean Trout with pomegranate and orange, which offers a harmonious blend of rich and zesty flavours. The bakery section offers freshly baked breads and pastries, including Cheese Croissants and Apple Puffs, with a live station serving crisp Cannoli Siciliani.

The Japanese Counter features a selection of sashimi, nigiri, and maki, including delicate slices of Salmon and Tuna Sashimi and intricate rolls like California Maki and Chuka Wakame Seaweed Salad. The beautifully laid out Charcuterie section offers premium Bresaola, Smoked Duck Breast, and Beef Pastrami, served with gourmet mustards and pickles.

The Seafood Counter boasts an impressive array of fresh seafood, including succulent Tiger Prawns, tender Slipper Lobster, and meaty Alaskan Queen Crab, served with an assortment of flavourful sauces like Nam Jim and Hollandaise.

The Barbeque Station outside offers a tantalising selection of River Lobster, Scallop, Razor Clams, and Lamb Rack, grilled before your eyes. The Pasta Station features creamy Macaroni & Cheese finished n a cheese wheel, and aromatic Spaghetti a la Vongole, cooked with garlic and parsley.

Dessert options include an array of elegant treats such as an eclectic selection of chocolates, Chocolate Eclairs, Hazelnut Financier, Vanilla Panna Cotta with pineapple, and Earl Grey Blackcurrant Cake. For those who prefer to end your meal wth cheese instead of sweets, the Cheese Station presents a decadent selection of Brie, Manchego, and Artisan Cheddar, accompanied by an assortment of nuts, fresh fruits, and artisanal crackers, perfect for pairing with wine.

The highlight of the buffet are the Cooked to Order Specialties which includes a selection cooked in the restaurant’s Mibrasa Charcoal Oven:

NY Steak: A juicy Angus Striploin served with hand-cut fries, crisp asparagus, and rich Béarnaise sauce. (Ed – This was my favourite dish of the entire buffet!)
Lamb Ossobuco: Tender lamb with tomatoes, warm aubergine salad, and aromatic thyme jus.
Grilled Red Seabass: Freshly grilled and paired with charred lemon and a burst of citrus, offering a light and refreshing option.

Other cooked-to-order specialties include:

ATAS Cordon Bleu: Crispy chicken filled with gooey mozzarella and savoury turkey ham.
Irish Fish & Chips: Golden battered fish served with creamy mushy peas and tangy tartare sauce.
ATAS Seafood Rice: A luxurious mix of baby lobster, clams, and scallops with fragrant herbs and olives.
Wagyu Beef Waffle: Shredded Wagyu beef atop a fluffy waffle, accompanied by tangy sauerkraut, mustard, and melted gruyere.
Scrambled Egg Truffle Croissant: Buttery croissant filled with silky scrambled eggs, creamy avocado, and smoked salmon.

Each guest will also get to select one of these signature dishes:

River Lobster: A river lobster atop crispy spinach capellini paired with a spicy chili garlic gravy for a bold and flavourful experience.
Borneo Lobster Thermidor: A decadent dish with succulent lobster, earthy mushrooms, and a vibrant heirloom tomato salad.

ATAS’s Sunday Brunch is a luxurious and memorable dining experience, perfect for a leisurely Sunday afternoon with family, friends and loved ones. Take your time to savour each dish over good conversations!

The buffet is priced at RM228 nett per person and is available from 12noon to 3.30pm on Sundays. For those seeking an enhanced experience, beverage packages featuring free-flow selected Beer and red and white wine are available at an additional RM200, with a Sparkling Wine option at RM288.

For additional information, head over to HTTP://www.theruma.com