![\"sunday](\"https:\/\/itpbaz.kinsta.cloud\/wp-content\/uploads\/2026\/06\/SundayBrunch_Food-and-Champagne.jpeg\")
<\/div>\n\t\t\t<\/figure>\n<\/div>\nAll you need to know about the RuMa\u2019s Hotel & Residences Sunday Brunch Buffet:<\/h2>\n\n
You might start at the seafood-on-ice bar, where baby lobsters and slipper lobsters sit in rows, still tasting of the sea. From there, something warm catches your attention\u2014the River Lobster Sizzle arriving at a nearby table, or the deep, smoky fragrance drifting from the Mibrasa charcoal oven, where the kitchen is grilling to order. You ask for something. A chef nods. A few minutes later, a plate of Borneo Lobster Thermidor appears in front of you, rich and coastal and exactly right. And then, before you\u2019ve quite settled in, a trolley rolls to your table. A chef lifts the lid on a pan of paella\u2014golden, fragrant, its edges just catching\u2014and the room shifts slightly, the way it does when something genuinely good is about to happen.<\/p>\n
![\"Sunday](\"https:\/\/itpbaz.kinsta.cloud\/wp-content\/uploads\/2026\/06\/ATAS_Sunday-Brunch_Seafood-on-Ice-1.jpg\")
<\/div>\n\t\t\t<\/figure>\n<\/div>\nThere is also a Beef Wellington, carved tableside with quiet ceremony\u2014its pastry shattering at the knife, revealing a blush of pink within, the kind of dish that makes the whole table pause. When the savoury finally gives way, the dessert spread earns its own unhurried attention. Pastries arrive in the kind of abundance that feels genuinely generous rather than excessive\u2014croissants with the right amount of shatter, bread butter pudding with a creamy texture and rich small chocolate. The dessert table is the part of the brunch that tends to surprise people, because by the time they reach it, they assume they are done, and then they are not. Here, there is an irresistible aroma at every corner, and the afternoon, somehow, keeps finding reasons to continue.<\/p>\n
![\"\"](\"https:\/\/itpbaz.kinsta.cloud\/wp-content\/uploads\/2026\/06\/ATAS_Sunday-Table_Cook-to-Order-Menu.jpg\")
<\/div>\n\t\t\t<\/figure>\n<\/div>\nFor those who want to turn the afternoon into a proper occasion, champagne is available to add to the experience, and it is difficult to argue with the logic of that combination.<\/p>\n\n
Some Sundays just unfold differently. But a Sunday at ATAS is a place that doesn\u2019t ask you to rush, doesn\u2019t ask you to choose between one thing and another. It gives you just enough of everything to make the week ahead feel a little more worth it. You leave fuller than you expected, warmer than you arrived, and already, thinking about next week.<\/p>\n
![\"Sunday](\"https:\/\/itpbaz.kinsta.cloud\/wp-content\/uploads\/2026\/06\/SundayBrunch_Champagne_2.jpeg\")
<\/div>\n\t\t\t<\/figure>\n<\/div>\nDate:<\/h2>\n\n
Every Sunday<\/p>\n\n
Time:<\/h2>\n\n
12 PM until 3 PM<\/p>\n\n
Price:<\/h2>\n\n
RM248+ per adult | RM129+ per child (5-11 years old)<\/p>\n\n
*Children below 12 years old dine complimentary with every paying adult. You can elevate your brunch with an add-on of Billecart-Salmon Champagne, from MYR 380+ per bottle.<\/p>\n\n
Book Now<\/p>\n","protected":false},"excerpt":{"rendered":"
Nestled within The RuMa Hotel and Residence, the celebrated restaurant, ATAS, has redefined what it means to do Sunday brunch.<\/p>\n","protected":false},"author":5,"featured_media":3319,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","bz_kicker":"","bz_opener":"bleed","bz_photographer":"","bz_hero_caption":"","bz_hero_credit":"","bz_hero_clip":0,"bz_inset":0,"bz_tile_image":0,"bz_clip":0,"bz_tile_dek":"","bz_reading_time":"","bz_duration":"","bz_feature_small":0,"bz_feature_medium":0,"bz_feature_quote":""},"categories":[4],"tags":[607,1318,1319,1320],"bz_slot":[],"class_list":["post-3314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","tag-dining","tag-food","tag-ruma-hotel-residences","tag-sunday-brunch"],"_links":{"self":[{"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/posts\/3314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/comments?post=3314"}],"version-history":[{"count":1,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/posts\/3314\/revisions"}],"predecessor-version":[{"id":3580,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/posts\/3314\/revisions\/3580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/media\/3319"}],"wp:attachment":[{"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/media?parent=3314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/categories?post=3314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/tags?post=3314"},{"taxonomy":"bz_slot","embeddable":true,"href":"https:\/\/preview.itp.luxury\/baz-my-1\/wp-json\/wp\/v2\/bz_slot?post=3314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}