The RuMa's Sajian Warisan Buffet Reimagines Ramadan Dining with a Focused Malaysian Spread

ATAS at The RuMa Hotel & Residences returns this Ramadan with Sajian Warisan (running from 25 February to 17 March), a buffet that feels more curated than sprawling. Instead of relying on sheer volume, the kitchen leans into Malaysian heritage flavours, well-executed kawah dishes, and the kind of condiments and sides that make a big difference when you’re eating heavy food after a long day of fasting. 

It’s a straightforward, well‑balanced buka puasa experience that plays to its strengths.

Nasi Briyani as the foundation

The buffet works best when you begin with the aromatic Nasi Briyani. It’s lightly spiced and intentionally neutral enough to take on richer gravies without feeling overwhelming. Starting with it gives structure to the entire meal, one curry for depth, one sambal or kerabu for brightness, and the plate immediately feels complete.

Kawah: familiar flavours done properly

ATAS puts most of its weight behind its kawah dishes, and it pays off.

The Ayam Masak Kuzi is creamy and gently sweet-spiced, the kind of comforting curry that anchors a plate without trying too hard. In contrast, the Kambing Masak Hitam brings a darker, peppery aroma and a bold gravy that pairs well with something acidic from the sambal bar.

The buffet’s signature highlight is Chef Suhalmi’s Rendang Tok Daging, a Perak-style dry rendang that’s deeply reduced and intensely rempah-forward. This is easily the most flavour‑dense dish of the night, concentrated enough that a couple of spoonfuls over briyani deliver all the richness you need.

For something smoky, the Kambing Bakar adds the expected carving‑station aroma and texture: charred edges, savoury bites, and a roastiness that stands out best when paired with something citrusy or herbaceous.

Noodles, pasembor & easy comfort

The Laksam station offers a creamy noodle option that’s mild on its own but lifted significantly by sambal mentah. When topped with a squeeze of citrus or a handful of ulam, it becomes a good contrast to the heavier kawah dishes.

Meanwhile, the Pasembor station leans into crisp textures and a sweet‑savoury peanut gravy. It feels very familiar and very Malaysian, best enjoyed early in the meal before the richer foods take over.

Ulam, kerabu & sambal - the buffet’s unsung heroes

One thing ATAS does better than many other Ramadan buffets is the ulam and sambal spread, which isn’t treated as filler. It’s essential to pacing the meal.

Fresh ulam raja, pucuk paku and crunchy greens work as natural palate resets, especially between gravies. The sambals cover a wide range, from the tangy sharpness of sambal belimbing to the bright citrus heat of sambal limau, and the bold fermented punch of sambal tempoyak.

The kerabu selection plays an equally important role. Kerabu pucuk paku keeps things fresh and green, while kerabu mangga muda adds the sour-sweet lift that pairs especially well with lamb and beef. Kerabu perut lembu provides a more adventurous texture without being overwhelming.

Two distinct Malaysian staples

The buffet includes two made‑to‑order dishes that add variety to the experience.

The Claypot Ikan Patin Tempoyak is the bolder of the two, tangy, aromatic, and unapologetically Malaysian. The fermented durian tempoyak gives it an edge that fans of traditional flavours will appreciate.

The Mibrasa Ayam Percik, grilled over charcoal, offers a steadier, more universally appealing option. The coconut‑spice glaze and smoky aroma make it one of the easier, more festive plates to enjoy.

A local finish

Dessert stays true to Malaysian tradition. Tapai Pulut Daun Getah brings a sweet-tangy, lightly fermented note, while Kuih Tako sits firmly in the soft coconut‑pandan comfort zone. Dodol provides the dense, chewy sweetness people expect this season.

Meanwhile, the fruit selection which includes, pineapple, watermelon, honey jackfruit and papaya cut through the meal’s richness and reset the palate. A nostalgic touch comes through the preserved fruit pairings, jambu air with asam boi, and guava with chen pi and asam boi, snacks you instinctively reach for even after a full plate.

Our verdict

Sajian Warisan’s strength lies in its coherence. The spread doesn’t try to be everything at once, and because of that, the dishes that matter, the kawah, the sambal bar, the lighter stations, are handled with care. The RuMa’s calm and polished dining environment helps the meal feel relaxed rather than chaotic, which is often rare during Ramadan buffet season.

At MYR258+ per adult, this sits comfortably in the premium bracket. While it isn’t the largest buffet in KL, it is one of the better structured and better balanced ones, especially for diners who value flavour clarity over variety for the sake of variety. 

For reservations and inquiries, please  please call +60 3 2778 0888 or email [email protected]. For more information on The RuMa Hotel and Residences, visit their website.   

Featured Image Credit: The RuMa