Rambu's dinner menu has always been known for its creative riffs on Southeast Asian cuisine, but the newly launched weekend "brunch" menu dials back the flair and returns to tradition — with prices to match. This marks the restaurant's first step toward opening for weekday lunch as well.
Start with the Larb Neua Thai beef salad (¥68) — the menu description undersells it, but this dish delivers bold, fresh flavor: fresh herbs, a hit of citrusy tang, paired with radicchio and toasted rice. The portion is modest, which makes sense as a starter, since everything that follows is hearty enough to be a meal on its own.
The Massaman Curry Beef (¥128) is the standout of the menu: beef and potatoes braised until tender, swimming in a richly layered curry with restrained heat, hitting sweet, savory, and creamy notes all at once — served with rice.
The Asam Laksa (¥88) is Penang's tangy, spicy fish noodle soup, where the broth is everything — fish bones and flesh simmered for hours, then reduced with herbs, spices, and fermented fish paste. It's no easy feat to pull off. In the early tasting version, the broth could use more depth, with room to push the fish flavor and saltiness further — though that may come down to personal taste.
The Nasi Lemak (¥88) nails Malaysia's national breakfast: juicy fried chicken in a spiced, crispy coating, paired with coconut rice and Rambu's signature sambal. The only small letdown is the shredded hard-boiled egg — a runny yolk version would take it up a notch.
Closing out the menu is the Rambu Curry Noodles (¥78), egg noodles in a creamy curry with hand-shredded chicken and winged beans.
Beyond the newly launched lunch dishes, the Rojak Salad (¥58) also deserves a mention: jicama, pineapple, and other fruits and vegetables tossed with a peanut ice sauce — the melted peanut ice is the highlight, forming a light, nutty glaze over the ingredients.
For dessert, go with the Cendol (¥58), one of the newer additions to the menu: shaved ice with palm sugar, jackfruit, coconut, and pandan jelly. Chef Jun has always had a strong hand with desserts, and this one strikes the right balance — an elevated take on the Malaysian classic.
Also carried over from the dinner menu into lunch service are the Nasi Ulam herb rice salad and Ikan Bakar grilled turbot.
