Helmed by Chef Louis Han, GU:UM brings a fresh perspective to the Korean steakhouse experience, reinterpreting familiar flavours through refined techniques and charcoal-grilled specialities. Rooted in the Korean word for cooking over fire, the restaurant celebrates not only the craft of cooking but also the warmth and connection that come with sharing a meal.
Chef Han’s culinary journey spans some of Asia’s most acclaimed kitchens, including two-MICHELIN-starred Meta in Singapore and three-MICHELIN-starred MOSU in Seoul. He later founded NAE, which earned a MICHELIN Star in its first year, before launching GU:UM in Singapore in 2024.
As GU:UM continues its residency at ATAS, we caught up with Chef Louis Han to discuss the collaboration, his approach to modern Korean cuisine, and what he has discovered about Malaysian diners along the way.
1. You first brought GU:UM to ATAS for a one-night takeover in 2025. What made you want to return, this time for a four-month residency, and what feels different about this visit?
A four-month residency gives us the opportunity to build a longer relationship with guests in Malaysia. We have more time to understand the local market, receive feedback, and see how people connect with our food. If the response is positive, who knows? It could even open up to more opportunities for GU:UM in Kuala Lumpur.
2. ATAS Key Tables was created to bring acclaimed chefs to Kuala Lumpur through longer-term collaborations. From your perspective, what can a four-month residency offer diners that a one-night collaboration cannot?
A four-month residency allows us to deliver a more consistent experience and quality to diners. It also gives us more time to settle into the environment, understand the local diners, and create a connection with them beyond a one-night collaboration.
3. GU:UM has its own identity in Singapore, while ATAS has its own character and approach to dining. How did you adapt GU:UM for this particular setting without losing what makes it GU:UM?
GU:UM has a very strong character and identity, and it helps that we have had quite a lot of experience with overseas pop-ups and collaborations. We are familiar with adapting to different settings and audiences while staying true to what makes GU:UM unique.
4. The menu moves from Yukhwae Jeon and Mulhwae to charcoal-grilled Hanwoo and Woodae Galbi Short Rib, before ending with dishes such as Uncle Lulu’s Fried Rice and Doenjang Jjigae. How did you shape this progression, and what do you want diners to experience as they move through it?
We wanted the progression to feel natural and reflective of how a Korean meal is enjoyed. We start with lighter bites or refreshing starters to whet the palate, before moving into more substantial main courses, such as our charcoal-grilled meats. Rice and soup dishes are generally served with the meats so they can be enjoyed together, just as they would be in a Korean meal.
5. Some of GU:UM’s dishes are rooted in familiar Korean flavours and memories. Is there a particular dish on the ATAS menu that feels especially personal to you, and what is the story behind it?
All my dishes are inspired by my personal memories. They shape my creativity and influence the way I develop dishes and come up with new ideas. Our signature Yukhwae Jeon combines two of my favourite dishes from traditional Korean markets – yukhwae (beef tartare) and jeon (Korean pancake). They are both classics on their own, but bringing them together creates something that’s familiar yet unexpected. It’s a dish that represents what we try to do at GU:UM: respect Korean tradition while presenting it in a new and exciting way.
6. GU:UM takes the familiarity of Korean barbecue and approaches it with more refined techniques. When reinterpreting something as familiar as Korean barbecue, how do you decide what should remain untouched and what can be reinvented?
Many of our dishes stay true to their traditional flavours. We also stay true to Korean barbecue tradition by cooking our meats over charcoal fire. Where we like to be creative is in the ingredients we use, the combinations we create, and the way the dishes are presented. That allows us to offer something new while keeping the essence of the original dish.
7. This residency brings together The RuMa’s MICHELIN Key hospitality and your MICHELIN-starred culinary approach. What do you think makes a dining experience feel truly memorable beyond what is on the plate?
I think warmth in hospitality and quality in food should always go hand in hand. Good food is important, but so is how diners are welcomed and looked after. When both are delivered to a high standard, that is what makes the experience truly memorable.
8. For someone visiting GU:UM at ATAS for the first time, which dishes would you say are essential to try, and what makes them stand out?
For sure, our signature Yukhwae Jeon is one of the dishes I would recommend. As mentioned above, it’s a dish that best represents GU:UM’s culinary approach, where we draw from traditional Korean flavours and techniques while presenting them in a new way. For the meats, I would go for the Hanwoo, as it is a premium and rare cut of Korean beef that we believe all diners should experience. For dessert, our Hotteok is a must-try. It is one of the most popular dishes on our menu in Singapore, so we hope it will become a favourite with our guests at ATAS too.
9. After spending more time in Kuala Lumpur, how has your understanding of Malaysian diners evolved? Are there any differences in how people here experience Korean food that have surprised or influenced you?
Interestingly, we’ve noticed that some of the best sellers and favourites here are quite different from those in Singapore. The vegetarian starter KFC (Korean Fried Cauliflower) has been an undisputed hit. While it is also popular in Singapore, it is usually overshadowed by our beef tartare dish (Yukhwae Jeon). It seems that diners in Kuala Lumpur prefer punchier flavours, which has been interesting for us to observe and learn from.
ATAS x GU:UM at The RuMa Hotel
Address: 7, Jalan Kia Peng, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Operating Hours: Available daily from 6-10pm
Contact: 03-2778 0763
I @atas.kl
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Images courtesy of The RuMa Hotel.