Ruma

Amazing, amazing, amazing. Very impressed by the experience we had at Ruma, which is helmed by the team that previously ran the famed Fleurette (which closed after the sudden passing of their chef-owner). We had their Aug & Sep 6 course menu which is a Thai-Vietnamese flavours inspired menu. The menu changes every 2 months! 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 𝐔𝐦𝐚𝐢 - super appetising; sweet and fresh scallop with a zesty marinade 𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐫𝐚𝐛 𝐂𝐮𝐫𝐫𝐲 - very fragrant and flavourful yellow curry 𝐊𝐞𝐫𝐚𝐛𝐮 𝐒𝐚𝐥𝐚𝐝 - surprisingly enjoyed this! I loved the medley of textures, with the crunchy wing beans and pig ears 𝐇𝐚𝐦𝐚𝐜𝐡𝐢 𝐀𝐬𝐬𝐚𝐦 - the hamachi was sweet and incredibly fresh!!! I liked how the mango chutney provided a twist to the traditional assam 𝐓𝐢𝐠𝐞𝐫 𝐏𝐫𝐚𝐰𝐧 𝐒𝐨𝐦𝐞𝐧 - ohhh this was SO GOOD. That zing of calamansi really elevated the flavours of this prawn noodles. The prawn was full of wok hei and the prawn head was stuffed with sambal and fried to a crisp AMAZING 𝐁𝐞𝐞𝐟 𝐰𝐢𝐭𝐡 𝐎𝐫𝐚𝐧𝐠𝐞 𝐑𝐢𝐜𝐞 - ok the orange rice sounds weird BUT WAS SO GOOD. It’s the most innovative thing I had - they have the real orange fruit with butter and it’s SO FRAGRANT. the beef was also so so tender! This was my bf’s fav 𝐏𝐚𝐧𝐝𝐚𝐧 𝐂𝐚𝐤𝐞 𝐰𝐢𝐭𝐡 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐈𝐜𝐞-𝐜𝐫𝐞𝐚𝐦 - ngl I thought this was gna be unimpressive but the pandan cake was really good eh!!! The texture is in between dense and fluffy, and flavours were rly pronounced. Very nice when paired with the ice-cream which is homemade Please go check them out - the chefs are really passionate about cooking and it shows in their food

To put simply, a cozy, theatrical like place to watch a duo put together dishes that they have spent their heart and soul creating. They change their menu every 2 months, with the next change happening in October. While I am not in the F&B space, changing up your offerings every 2 months requires a lot of creativity, passion, and certainty resources (time, money, etc). The grit needed to push from peak to peak is truly exemplified here. A total of 6 courses were served, of which with each came its own unique flavour, a fusion of different cuisines which may initially raise eyebrows, yet form to become a tasty experience. If you attempt to learn more about the place, you'll come to know of the recent events that sculpted the devotion that the duo have, and it is in my deepest hopes that they find success. Swing by if you're in the area; better yet, make a reservation. You will not regret.

One of the best tasting experiences I have ever had. Worth every dollar. We had a 8 dishes and 3 desserts. All of then AMAZING, The staff are great. I am glad I came! Will come back as the experience and the taste is worth all the money spent. 2 people, 800Sgp$ with sake.

The food is exciting with a mix of asian and western touch. Had the chance to finally caught up with both Chef Shaun and Yikyong after Ruma unveiled since the late Tariq. We could taste the creativeness and boldness in the use of ingredients, a great east meet west which was familiar. Simple ingredients made exciting. Very 'candlenut' style, hearty and local. The place deserves some attention, and is best suited for gatherings for an intimate private occasion in the pax of 8 to 10.

1st time dining with my family. Overall, regards to the menu and wine pairing price point, not worth while. The amount you spent could have been at a Michelin Star restaurant. Feel much more worthy to dine at Béni, Ce Soir, Lerouy, Fleur De Sel or Cloudstreet There’s not much connectivity between the dishes, the wine paring doesn’t bring out the best to both the wine & the dishes. Even though I saw 3 chefs but the timing of the dishes and some preparation of the dishes were quite long. Service really could have been better.

5 stars easily. I'm leaving this review here because the staff was amazing. They gave real and welcoming service. Which was a big deal and a gem to me. The food was immaculate as well. My mom was raving about the coral trout. Great and intimate place. 100% warrants a second visit, zero doubts zero misses.

As explained by Aiden, their lunch menu is representative/closer to their old concept - Division supper club. Personally, would have preferred a peek into their regular menu. At $165++ for lunch, dinner might be better value at $228++ with almost double the dishes + amuse bouche + petit fours. Flavours were simple, clean and straightforward, which I appreciate but left a little to be desired. Felt like it could do with a bit more complexity? Got the fattier part of the pork whereas my dining companion got a lean cut - a little inconsistent. Favourite dish was the razor clams with the abalone cream! Absolutely delicious. Experience started out high but sadly, ended on a low. Overall, didn’t leave feeling satisfied/of value ): Should have probably just went for the dinner instead. Beautiful interior and great attention to detail (like the safe entry plaque on the table), loved that!

The food served was good. Flavors were complex and delightful. The highlight was the abalone with the iberico ham foam and the hokkiado milk ice cream. They have a comprehensive list of natural wines to pair nicely with the food as well. Really nice place and atmosphere to enjoy the food.