ATAS at The RuMa Serves a Indulgent Sunday Brunch Buffet Built on Seafood, Live Stations, & Made-to-Order Dishes

KL has no shortage of Sunday brunches, but ATAS at The RuMa Hotel and Residences takes a more considered approach. Instead of going all out on sheer volume, it leans into variety with a bit more structure, mixing a classic buffet spread with a strong roster of cooked-to-order dishes.

Set within one of KL’s MICHELIN Key-awarded hotels, the setting already does some of the heavy lifting, but the food is what makes it worth clearing your afternoon for. Here's what to look out for:

Wise to pace yourself

This isn’t the kind of buffet where you want to rush your first plate. The layout covers all the usual ground, from a salad counter featuring Boom Grow organic leaves to cheeses, charcuterie, antipasto, and a Japanese section with sashimi and sushi, but these feel more like supporting players than the main event.

Image Credit: Rojak Daily, The RuMa Hotel and Residences

The seafood selection pulls its weight. The chilled section is stocked with tiger prawns, slipper lobsters, mussels, clams, and Alaskan king crab, and it’s consistently replenished, which makes repeat rounds feel justified.

What pushes it further is the inclusion of the Half Borneo Lobster Thermidor, limited to one per guest. It leans rich and indulgent, paired with pappardelle and a crustacean bisque that doubles down on flavour. It’s the kind of dish that makes the brunch feel more occasion-driven rather than just another weekend routine.

There’s enough variety to build a solid opening spread, but loading up too early means missing out on the parts of brunch that actually stand out. ATAS is best tackled slowly, giving yourself room to move between sections without committing too quickly.

Image Credit: The RuMa Hotel and Residences, Rojak Daily

Cooked-to-order makes the difference

Where ATAS starts to separate itself is the cooked-to-order menu. Instead of relying entirely on pre-prepared trays, a large part of the experience comes from dishes made fresh on demand, plated more like restaurant mains than buffet portions.

The NY Angus striploin comes with truffle mashed potatoes and Sarawak peppercorn sauce, while the dry-aged duck breast lands on the richer side with a berry compote. There’s also a well-executed salmon en croûte encased in buttery pastry, and barbecue-glazed lamb ribs that balance sweetness with a bit of char. Even the more unconventional dish, a chicken waffle with cencalok fried chicken and caviar, feels like a deliberate blend of local and Western influences.

Image Credit: The RuMa Hotel and Residences, Rojak Daily

Standouts here include the Bowl Chicken Waffle itself, which leans indulgent without going overboard, and the ATAS Fish & Chips, which keeps things classic but well-executed. Both are good reminders that the simpler dishes can hold their own alongside the more elaborate plates.

The Mibrasa section adds depth

The charcoal-led Mibrasa station adds another layer to the experience. The salt-baked barramundi comes through clean and aromatic with a light beurre blanc, while the roasted lamb saddle and grilled meats from the barbecue station bring in a smokier, more robust profile.

The Artisan Spanish sausages from the barbecue section are especially worth going back for, with that slight char and snap that works well in a buffet setting. It’s a subtle distinction, but the use of charcoal gives these dishes a depth that’s often missing from buffet cooking.

Image Credit: The RuMa Hotel and Residences, Rojak Daily

Beyond the highlights, there’s still a substantial middle section to work through if you have the capacity. Dishes like seafood bouillabaisse, mac and cheese, and a surprisingly comforting shepherd’s pie packed with lamb ragout sit alongside roasted vegetables, a soup station, taco bar, and an extensive bread selection.

The beef tacos are a reliable mid-meal pick, easy to go back to between heavier plates, while the focaccia and garlic bread are simple but done right, especially if you need something to reset your palate.

Dessert: worth saving room for

The dessert section is extensive without feeling repetitive, covering both Western pastries and local influences. You’ll find items like hazelnut mille feuille, panna cotta, and cheesecake alongside pandan kaya macarons and kuih bakar labu, which add a more local touch.

Image Credit: The RuMa Hotel and Residences, Rojak Daily

The live croffle station ends up being one of the more addictive stops, especially with its choice of toppings, and it’s easy to circle back to it more than once. Between that, the chocolate fountain, and the steady spread of viennoiseries, dessert tends to stretch longer than planned.

Our verdict

One of the stronger aspects of ATAS brunch is its pacing. The three-hour window gives you enough time to move through the experience without feeling rushed, and the space itself encourages a slower, more relaxed rhythm.

It works for different occasions, whether it’s a small celebration, a long-overdue catch-up, or simply a more indulgent Sunday. The atmosphere stays refined without becoming overly formal, which makes it easy to settle in.

Image Credit: The RuMa Hotel and Residences

At RM248+ per adult, ATAS sits in the higher tier of KL brunches, but it justifies the pricing with a thoughtful mix of quality seafood, well-executed cooked-to-order dishes, and a setting that matches the experience.

It’s not about trying everything in one go. Focus on the dishes that are made fresh, revisit the seafood where it counts, and leave enough room to end properly with dessert.

For more information check out their website.

Featured Image Credit: The RuMa Hotel and Residences