GU:UM at ATAS Key Tables brings MICHELIN-starred Chef Louis Han’s contemporary Korean cuisine to Kuala Lumpur, pairing bold Korean flavours with premium ingredients and live-fire cooking.
Korean cuisine is often celebrated for its depth, comfort and unmistakable sense of character. At ATAS, The RuMa Hotel and Residences, those familiar qualities take on a more refined expression as GU:UM by MICHELIN-starred Chef Louis Han arrives for the second edition of ATAS Key Tables.
Running from 1 August to 30 November 2026, the limited-time culinary showcase offers diners an intimate introduction to Chef Louis Han’s contemporary interpretation of Korean cuisine, where soulful flavours meet refined techniques, premium ingredients and the theatre of charcoal grilling.
For our dining experience, the evening unfolded as a journey from refreshing starters to live-fire signatures, comforting Korean-inspired sides and a bright, citrus-led dessert.
Contemporary Korean Cuisine Meets Live-Fire Cooking
One of the first impressions at ATAS x GU:UM is the emphasis on ingredients.
Before the charcoal grilling begins, fresh produce and seafood are presented to diners, offering a glimpse of what is to come. It is a simple yet engaging touch that makes the cooking process feel like part of the dining experience rather than something happening behind closed doors.
That sense of theatre continues at ATAS’ open kitchen, where dishes are prepared over live fire. The glow of the charcoal, the aroma rising from the grill and the movement of the kitchen create an atmosphere that feels both sophisticated and wonderfully immersive.
The approach also gives the ingredients room to shine, particularly when it comes to the evening’s star attraction – the Surf & Turf Platter.
We ordered refreshing mocktails that offered a bright, sophisticated counterpoint to the bold flavours, with crisp profiles that beautifully cleansed the palate between courses.
Mulhwae Salad: A Refreshing Start
The meal begins with Mulhwae Salad, a Korean-inspired sashimi dish served with a chilled salad soup.
Light, crisp and refreshing, it offers a pleasant contrast to the richer dishes that follow. The cool, tangy soup brings brightness to the delicate sashimi, making it an ideal opening course for an evening centred around charcoal-grilled flavours.
It is refreshing without being overly heavy, setting the palate up nicely for the main event.
The Surf & Turf Platter Takes Centre Stage
The highlight of the meal is undoubtedly the Surf & Turf Platter, a generous sharing platter designed for two to three diners.
Bringing together premium ingredients from both land and sea, the platter features wagyu, lamb, fish and prawns, accompanied by grilled vegetables and side dishes.
Rather than presenting a single protein as the hero, the platter turns the meal into a tasting experience of textures and flavours.
The seafood arrives beautifully grilled, retaining its natural juiciness while picking up a delicate char from the flames. The fish is tender, while the prawns bring a satisfying bite and natural sweetness.
Then comes the lamb.
Charcoal-Grilled Lamb: Juicy, Tender and Full of Character
The lamb is one of the more memorable components of the platter.
Grilled over charcoal, the meat remains beautifully juicy and tender, with the smoky heat adding another layer of flavour without overpowering its natural richness.
Each bite carries that unmistakable charcoal-kissed character, making it especially enjoyable alongside the accompanying vegetables and sides.
But for us, one particular cut steals the spotlight.
The Charcoal-Grilled Wagyu We Couldn’t Stop Eating
The charcoal-grilled wagyu is easily our most favourite of the evening.
Beautifully tender, the beef almost melts on the tongue, delivering a rich, satisfying flavour with every bite. The charcoal grilling adds a subtle smokiness that complements rather than masks the quality of the meat.
It is equally enjoyable on its own, allowing the wagyu to take centre stage, or wrapped with the vegetables for a more textured bite.
For diners who appreciate beautifully grilled beef, this is the component of the Surf & Turf Platter we would be going back for.
Cold Japchae: Silky, Savoury and Aromatic
Alongside the grilled platter comes GU:UM’s Cold Japchae, a refreshing interpretation of the familiar Korean favourite.
The glass noodles are silky and springy, tossed in fragrant perilla oil that gives the dish an aromatic, herbaceous quality. Its savoury umami notes provide a comforting counterpoint to the grilled meats and seafood.
Served cold, the japchae also adds a welcome textural and temperature contrast to the meal.
Mandarin Bingsu: A Bright Finish
After an indulgent spread of charcoal-grilled meats and seafood, dessert takes a decidedly refreshing turn.
The Korean Mandarin Bingsu combines mandarin sorbet, yoghurt, citrus and granita to create a dessert that is bright, creamy and beautifully layered.
The citrus-forward profile cuts through the richness of the preceding courses, while the mandarin sorbet delivers an immediate burst of freshness. The yoghurt adds a subtle creaminess, while the granita contributes another layer of cool, delicate texture.
It is the kind of dessert that leaves the palate refreshed rather than overwhelmed – a fitting finale to the meal.
A Contemporary Korean Experience Worth Exploring
What makes GU:UM at ATAS compelling is the way it brings together several elements of Korean dining while giving them a distinctly contemporary identity.
There is the familiarity of dishes such as japchae and mulhwae, the indulgence of premium wagyu and seafood, and the visual and sensory appeal of live-fire cooking. Yet the experience never feels overly complicated.
Instead, Chef Louis Han’s approach allows quality ingredients, refined techniques and charcoal grilling to work together naturally.
For us, the Surf & Turf Platter is the clear highlight, particularly the exceptionally tender charcoal-grilled wagyu. The lamb follows closely behind, while the grilled fish and prawns provide a lighter expression of the same fire-driven cooking style.
The meal ultimately strikes an appealing balance between richness and freshness – from the chilled Mulhwae Salad and Cold Japchae to the citrus-led Mandarin Bingsu.
GU:UM at ATAS Key Tables
GU:UM by MICHELIN-starred Chef Louis Han is the second edition of ATAS Key Tables, a culinary series by The RuMa that brings acclaimed chefs and distinctive dining concepts to Kuala Lumpur for limited-time showcases.
Venue: ATAS, The RuMa Hotel and Residences, Kuala Lumpur
Concept: GU:UM by Chef Louis Han
Cuisine: Contemporary Korean
Run: 1 August – 30 November 2026
As a limited-time dining experience, GU:UM offers Kuala Lumpur diners an opportunity to discover Chef Louis Han’s contemporary Korean cuisine in an intimate setting, with charcoal grilling providing the evening’s defining culinary theatre.
If you enjoy contemporary Korean cuisine, wagyu, charcoal-grilled dishes and elevated sharing platters, GU:UM at ATAS is one to add to your Kuala Lumpur dining list before its limited run ends.
Read also: #PamperEats: Indulge in ATAS’ Exquisite Sunday Brunch at The RuMa
