ATAS
Tyson Gee, executive chef of Atas at The RuMa Hotel and Residences, shares his views on modern cuisine with Malaysian produce. What’s most exciting about Atas entering the local dining scene? Getting people to rethink food in Malaysia. I do not wish to deconstruct Malaysian food, but I want to showcase the produce and its vibrant flavours. The questions I ask myself are, “How did nasi lemak come about?”, “What was available then?”, and “How did they approach the ingredients to make them into a national dish?” Which unique Malaysian ingredients really speak to you? I find the belimbing buluh fruit particularly interesting. Its crunchy texture and extremely tart flavour are nice punches to a dish. At Atas, we wrap scallops and belimbing buluh inside blanched betel leaves. It’s a very simple way of showing people what Malaysia has. Give us the low-down. Tell us what is not-to-be-missed at Atas. I’ve taken the liberty to shine the spotlight on secondary cuts such as the hanger and oyster blade steaks. For the proteins, we are focused on using the Josper oven to bring out their natural and smokey flavour. For the vegetables, I’ve taken a fun approach towards the caprese salad by using local tofu instead of cheese. The tofu that we use is a bit thicker and creamier, with an almost burrata-like taste. I drizzle it on an asam boi and calamansi salad, et voila! Atas, Mezzanine Level, The RuMa Hotel and Residences, is slated to open on November 30. Tel: 03-2778 0888. www.theruma.com