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Restaurant ATAS Modern Malaysian Eatery

ATAS Modern Malaysian Eatery

Restaurant, Modern, Kuala Lumpur City Centre
Meaning ‘above’ or ‘bougie’ in Malaysian slang, ‘atas’ describes this hotel restaurant to a T
  • ReservationYes
  • Accept Credit CardYes
  • Dress CodeSmart Casual
  • Bring Your Own BottleYes
  • BuffetYes
  • Corkage100-150
  • Car ValetYes

Review

An all-day dining restaurant with designer elements, Atas Modern Malaysian Eatery taps into wordplay for its title—meaning ‘above’ or ‘bougie’ in Malaysian slang, ‘atas’ describes the hotel restaurant to a T.

In August 2019, we heaped praises upon the restaurant for being one of few where ‘every single ingredient has traceability, and are keeping our fingers crossed that this attention to detail doesn’t slip over time. From locally harvested caviar from Tanjung Malim to European greens grown in Cameron Highlands, Atas Modern’s produce is carefully curated and well assembled.

The tiger grouper with tuak, a type of rice wine from Borneo, is impeccably fresh, while the cornfed chicken remains one of our favourite poultry dishes in town. Our only gripe is the lacklustre bread served at the start of every meal, but perhaps it’s a blessing in disguise to avoid carb-loading—after all, there are better things to come.

Born in Coquitlam, British Columbia, the skinny chef might initially rouse distrust, but Tyson Gee has proven himself in the kitchen time and again. His love of marathons is matched only by his curiosity about Asian ingredients. The first Malaysian food he ever consumed back in Canada was Mamee Monster noodle snacks.

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