Malaysian inspired dishes served in Historic Filipinotown from Chef Johnny Lee

Rasarumah welcomes walk-in guests to enjoy the full menu at our bar, and table seating as availability permits. We take reservations up to 30 days in advance.

THURSDAY - MONDAY
5PM - 10PM

It takes a team to get a restaurant open and we are fortunate to work with an amazing pool of individuals who are all dedicated hospitality professionals. This Sunday 11/24 we will be soft opening and you can make reservations on @resy but we will ho
Apologies for the lack of updates but we are very hard at work behind the scenes to get ready to be open. When that will be we can't say yet but we promise it will be sooner than you think. For now enjoy this little snippet of a cozy corner of our re
Pork Jowl Satay - inspired by the Hainanese satay hawkers on the Malaysian peninsula this version makes use of fatty pork jowl that is marinaded, skewered and grilled and served with a peanut sauce and pineapple puree.
Interested in joining our team? We're hiring for all positions for Rasarumah opening soon! Check out stories for links to apply!
Experimenting with the concept of taking chicken sate and applying yakitori skewering techniques is one that has been on my mind to try out since this concept was born. Usually chicken satay in Southeast Asia doesn't incorporate the skin but I've alw
Gado gado, while it is an Indonesian dish, is also found in Malaysia. But being in Southern California where we have seasons instead of a year round tropical climate we have an opportunity to make the dish our own by incorporating local produce that
The previous char koay kak photo wasn't very good so here is a better and more updated version!
The ways to make sambal can vary from house to house but the red sambal we will be serving with our nasi lemak and on the side of certain dishes will be both dried and fresh chili based. While I have referred to it as a sambal tumis which typically c

Keep up to date with all things Rasarumah