Rasarumah

City Mom In The Burbs 2 months ago

This was my first time dining at Rasarumah, and I was genuinely impressed. From the moment I walked in, I felt warmly welcomed. The staff was friendly, attentive, and made the entire experience enjoyable from start to finish. Before visiting, I noticed some negative reviews about the service, so I wasn’t sure what to expect. After my own experience, I can honestly say those reviews did not reflect what I encountered. Everyone I interacted with was courteous, attentive, and made me feel like a valued guest. The food was absolutely delicious—fresh, flavorful, and beautifully prepared. Every bite reflected the care and authenticity that went into the meal. The cozy atmosphere made it easy to relax and enjoy the experience. First impressions matter, and Rasarumah exceeded my expectations. I’m already looking forward to coming back and trying more of the menu. If you’ve been hesitant because of some of the service reviews, I’d encourage you to experience it for yourself.

Elaine Wang 2 months ago

Out of body experience eating the wagyu beef rendang here... the beef was so soft, flavorful, and tender. It paired perfectly with the roti. Would definitely come back just to eat this dish again. We also got the stir fried noodle and pupu platter. The stir fried noodle was not bad but I definitely recommend ordering the platter to try a bunch of different appetizers. Everything was amazing. The crab rangoon actually tasted like crab. Finally for dessert we got the coconut ice cream sunday which was yummy as well, love how it paired with the red bean. Overall I really could just come here and eat 3 orders of the beef rendang I'll think about her forever.

Carl Wong 5 months ago

Recommended by Resy, we decided to check out this restaurant to celebrate a birthday. It's tough to find street parking so plan accordingly. The menu is Indonesian influenced, but make no mistake if you're here for authentic Indonesian dish then you'll be disappointed. The food is good, above average, it's catered for non Asian clientele. The sambal trio lacks depth, the chips are not actual shrimp crackers. The gado gado is missing spices so it's more of a salad with peanut dressing. The pork jowl and chicken skewers are mid, nothing special. The Char Kway Teow is missing the "wok fired" taste. The Hainan chicken rice has crispy fried chicken instead of braised. The mushroom curry clay pot is quite good and creamy. So is the pandan colada. Although I entered we were celebrating birthday, there was no acknowledgement by our server to make it special.

John McCartney 6 months ago

Rasarumah is a great find and well deserving of its Michelin Bib Gourmand recognition. I came here with a friend and we ordered a few dishes to share, and everything we had was excellent. The char kway teow stood out right away. The stir-fried noodles had great flavor and texture, with Chinese sausage and fried fish cake adding a nice balance of savory and slightly sweet notes. We also ordered the fried Hainan chicken with garlic rice. The chicken was crispy on the outside while still juicy, and the garlic rice was fragrant and really satisfying. For dessert we finished with the cendol sundae with coconut pandan ice cream. It was refreshing and a great way to end the meal, with the pandan and coconut flavors coming through nicely. Overall, a really enjoyable meal and a spot I would happily come back to.

yousef 6 months ago

Wins you over immediately. The room exudes confidence through thoughtful details: warm lighting, thoughtful wall colors, and whimsical Zoolander portraits that add personality to the stylish space. The meal opens with a rendang beef roll: tender, deeply seasoned beef tucked into a soft, warm pita. The samosas follow, arriving looking like spring rolls, the crisp shells house a masala-spiced potato filling, complemented by a tamarind and mint chutney. The kanpachi crudo layers coconut, pear, and calamansi granita over fish that offers a firmer than expected, structure over silk bite. The rojak salad is pure vibrancy, balancing ripe fruit and herbs with the crispy shallots. Then comes the gulai panas. This is coconut curry done right, salmon with a crackling skin and a moist, tender interior and jasmine rice to soak up every last drop. Dessert is a cendol sundae, served with those long, reminiscent of my childhood, sundae spoons. It’s a textural playground of coconut pandan ice cream, chewy jelly cubes, earthy red bean and crunchy puffed rice. Throughout, the sichuan negroni provides a light, aromatic spice that refreshes the palate. Between the polite service and compelling flavors