Chefs

At the helm of the capital’s dining scene, The RuMa Hotel and Residences, Kuala Lumpur, has appointed its new Executive Chef Mandy Goh, at the helm of the hotel‘s dining and its signature restaurant, ATAS. Chef Mandy Goh hails from the island of Penang and is an award-winning Chef acclaimed for her innovative and progressive culinary creations.

The genesis of Chef Mandy’s immersion in the culinary world had humble beginnings in her hometown of Penang with her passion for cooking instilled at a tender age. Chef Mandy was just 21 years old when she won gold at the all-female Malaysia National team for the prestigious Bocuse D’or Asia – a first for an all-female team to win this highly competitive culinary competition, an honour which encouraged her to further perfect her craft. Chef Mandy joins us from The St. Regis Langkawi from her prior roles as Executive Chef of Shanghai’s Fifty 8° Grill Restaurant by Michelin-starred Chef Richard Ekkebus. Previous roles also included The Manor at The St. Regis Macao and the Michelin-starred restaurant Guy Savoy, Singapore.

Embarking on her mission to infuse Asian and European flavours with her original and distinctive concepts, Chef Mandy will evolve seasonal menu presentations across The RuMa Hotel and Residences culinary offerings. With her unique recipes based on a fervent commitment to the finest and freshest quality ingredients responsibly sourced from across the globe and local farms, Chef Mandy’s contemporary and creative approach sits at the heart of The RuMa’s culinary excellence. The foundation of Chef Mandy’s cuisine philosophy lies in her imaginative style enriched by her love for discovering the alchemy of flavours and ingredients.

Rooted in the philosophy of modern Euro-Asian cuisine, Chef Mandy will evolve the Atas journey, bringing more storytelling and experiential elements to the guests’ experience. Atas is an irresistible invitation to reconnect with the richness of classics reimagined by Chef Mandy with a modern elegant twist. Chef Mandy will debut with three menus – An À La Carte menu featuring Kaluga Hybrid-Light Caviar served with Honey Grid Taco, Grilled Kailan Carbonara with Duck Egg Yolk & Beef Bacon to name a few, and the signature Charcoal Grilled mains. The Cultural Heritage Set Menu harks back to Asian favourites fusing regional ingredients like Mud Crab Sambal with Sturgeon Caviar and Chef Mandy’s signature Asam Pedas Risotto. The final pièce de résistance is the Contemporary Set Menu which spotlights Chef Mandy’s artful techniques honed from her culinary influences, which starts off with Buckwheat Blini & Honeygrid Taco, Cranberry & Walnut Bread and the Abalone & Chanterelle Mushrooms infused with Chestnut, Sake Jelly, Pandan & Yuzu.

Atas, with its name inspired by the Malay word for “upstairs,” exudes a more tongue-in-chic undertone when referring to something “upper-class”, The restaurant features a spacious open-floor plan where guests can browse and occupy the kitchen area at breakfast, before transforming into a show kitchen for a more immersive dining experience during lunch and dinner.