Rasarumah

All the 2025 California MICHELIN Bib Gourmands

"I was greeted with an array of sambals and Malaysian classics on Chef Johnny Lee's Chinese-Malaysian menu, where large plates are designed for sharing and the slightly higher price point is balanced by generous portions. Starters like pork jowl or chicken satay skewers, ulam bendi with charred okra, and steamed eggplant with sambal and dried shrimp lead into mains such as beef rendang in a rich, creamy curry with buttery roti, and the cendol sundae—coconut and pandan ice cream with pandan jelly noodles, red bean, gula melaka syrup, and toasted buckwheat—makes for a memorable finish." - The MICHELIN Guide US Editorial Team