For two nights only, The RuMa Hotelâ€™s modern Malaysian eatery ATAS will be serving a special seven course menu created in partnership with The PuXuan Hotelâ€™s Rive Gauche restaurant.The special experience is dubbed Four Hands and sees the two pairs of highly skilled hands of Tyson Gee, Executive Chef at ATAS, and Ivan Miguez, Executive Chef at Rive Gauche, combining to create an exceptional dining course.
Ivan Miguez is a Spanish-Chinese chef currently heading Rive Gauche in The PuXuan Hotel in Beijing, where he creates and serves classic French dishes with a personal touch that makes use of fine Chinese heirloom ingredients. He brings with him more than 13 years of experience, having cooked in Michelin starred establishments the like of Fat Duck, Dinner by Heston Blumenthal and Ultraviolet by Paul Pairet.
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The Four Hands menu is a marriage of French cuisine from Rive Gauche and the Malaysian ingredients and flavours that ATAS does so well. A refreshing glass of Prosecco starts off the meal, followed by courses that include mackerel with tamarind and pandan, skate with tauchu, pomegranate and purslane and short rib in soy glaze and pomme puree.
For dessert, chow on a tea mousse made with lapsang souchong, chocolate and caviar; and a finisher of goat cheese with keluat honey and ice cream.
Chef Tyson Gee and Chef Ivan Miguezâ€™s Four Hands special menu is only available for dinner this weekend, on the 11 and 12 of October. The seven-course meal is priced at RM275 person inclusive of the glass of Prosecco.
For more information and reservations, call 03-27780888 or email email@example.com.
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