WHEN The RuMa Hotel and Residences opened its doors last year, KL-lites were initially charmed by the hotel’s exquisite interiors, only to later be really wowed by the establishment’s level of commitment to hospitality and service (Background: The RuMa recently snagged up the top spot out of 408 hotels in Kuala Lumpur on TripAdvisor.)
To see if they nailed the hospitality trifecta, we recently dropped by Atas Modern Malaysian Eatery at The RuMa to check out its exciting menu and what it has to offer.
Start with Small Bites
We kicked off our meal with a trio of starters. First off was the chicken liver parfait with buttermilk waffles and roselle jam. Housed in delicate waffle squares, the chicken liver parfait’s light and sweet notes were complemented by the pastry’s fluffy texture.
You’ve got to be prepared to get your hands a bit messy for the blue tiger prawns with betel leaf and charred coconut. We scooped up each piece and wrapped it with the leaf before taking a bite. The first mouthful didn’t just showcase how succulent the prawns were – the lime and chili offered some zest and heat, while the charred coconut lent the dish a hint of creaminess.
Next up was the cured ocean trout with puffed tapioca and sambal dressing. The puffed tapioca keropok crunched against the sleek cubes of trout. There was a slightly astringent note to the sambal dressing, which cut through the fish’s smoky flavours.
March on to the Mains
The first dish from our mains was the dry-aged duck breast with choy sum, kedondong (ambarella) and five spices. Personally, I’m not a fan of duck, but I was surprised with the depth of flavours this dish yielded, thanks to the unique combination of kedondong and medley of spices.
The seabass with Chinese celery, basil and charred spring onion that came after offered our palates an entire host of refreshing flavours. The seabass was immaculate – crispy skin that crunched audibly, only to yield to delicate and well-seasoned flesh.
In terms of presentation, however, the most arresting dish was the corn-fed chicken with peas, petai (bitter bean), garlic and sambal. Comprising an entire leg of chicken (the foot is still attached!) with sliced rolled flesh on a bed of peas, this item was made for sharing. I’d been concerned that the combination of petai, garlic and sambal could be overpowering, but the first bite allayed any concerns I could have had as all the flavour notes were perfectly balanced.
End in a Sweet Finish
You know what they say: there’s always room for dessert. Towards the end of our meal at The RuMa, my dining companion and I had become pretty full – but we couldn’t resist the siren call of the dessert menu.
The one item that caught our attention? The Bombe Alaska with mango, jackfruit, calamansi and cashews. The grey meringue topping contrasted vividly against the tropical yellow hues, and the dessert definitely didn’t disappoint. The mango slices added a welcome zest to the cake’s cream and sponge, leaving us hungry for more.