A four-month residency pairs MICHELIN-starred cuisine with a MICHELIN Key address, as Chef Louis Han’s GU:UM returns to Kuala Lumpur for round two.

Named for the Malay word meaning “upstairs”, with a tongue-in-cheek nod to its other meaning, “upper-class”, ATAS sits at the top of The RuMa Hotel and Residences‘ iconic spiral staircase, its open kitchen turning from a breakfast and lunch space by day into a live show kitchen by night. This August, that stage belongs to a familiar face. From 1 August to 30 November, ATAS hosts a four-month residency by GU:UM, the modern Korean steakhouse from MICHELIN-starred Chef Louis Han—GU:UM’s second and longest visit to The RuMa.

A Fling Turns Into Something Longer

Last July, GU:UM crashed ATAS for an unforgettable one-night stand, before The RuMa had even earned its MICHELIN Key. It was brief, but evidently sensational enough to bring back. This time, GU:UM isn’t leaving after dessert. The residency marks the second chapter of ATAS Key Tables, The RuMa’s signature dining series built on marrying MICHELIN-starred cuisine with its own MICHELIN Key address. The series’ first chapter ran in June 2026 with Chef Masahiko Kawano, and GU:UM’s return is its longest and most ambitious pairing yet.

A Career Built on Fire

Chef Han’s reputation rests on preserving the soul of Korean cuisine while finding new ways to express it. Born and raised in Seoul, he joined the opening team at Singapore’s two-MICHELIN-Starred Meta before working as Sous Chef at Seoul’s three-MICHELIN-Starred MOSU. He returned to Singapore to open NAE:UM, which earned a MICHELIN Star in its first year, and in 2022 he became the first Korean chef to receive the MICHELIN Guide Young Chef Award. Opening in 2024, GU:UM, is styled as NAE:UM’s masculine counterpart—its name drawn from the Korean word for cooking over fire, based on Chef Han’s belief that a memorable meal is as much about connection as it is about technique.

At ATAS, the GU:UM kitchen is in the hands of Chef Sanggil Byeon, Chef Han’s junior from Korea Tourism College, alongside a team of NAE:UM alumni—the same trained hands that keep the fire going back home in Singapore.

What’s on the Grill

Come hungry. The residency menu starts things off with inventive takes on Korean staples such as Yukhwae Jeon, Mulhwae, and a playful KFC (Korean Fried Cauliflower), before the showstopping main events: charcoal-grilled Hanwoo Lower Loin, Woodae Galbi Short Rib, and a Surf & Turf Platter for sharing. From there, the menu turns homeward with Uncle Lulu’s Fried Rice, GU:UM’s Cold Japchae, Sujebi Mac & Cheese, and Doenjang Jjigae, Korean comfort food rounding it out with memory and nostalgia. Desserts take the form Korean classics like Hotteok, Mandarin Bingsu, and Koguma Mousse.

Four months is a long time to keep a fire going, but if the first night proved anything, it’s that GU:UM knows how to make an entrance worth repeating. Whether this is your first taste of the Singaporean steakhouse or a return visit of your own, ATAS is the place to find out if the second time really is better.

GU:UM’s residency at ATAS runs from 1 August to 30 November 2026, daily from 6:00PM onwards, at The RuMa Hotel and Residences.

GU:UM at ATAS Menu | Reservations

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