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The original concept for RUMA Dining is consistently aimed at a casual private dining scene. The space is limited but it allows for an ideal workflow; planning a big quantity of service is still manageable as much as the space for seating allows.
Everything centers around the 6-hobs gas range, with additional preparation tables on the left and right. The exhaust hood features a touchless operation system, which allows total control of the ventilation via proximity sensors. The island across the stove acts as the pass as well as the garnish station.
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RUMA Dining has been commercially thriving as the space is also being operated by a network of Professional Chefs or Culinary Specialists for events and content creation. Despite the business element of RUMA Dining, the space is still a “home” for Chef Renatta as it always reminds her what cooking means for her; happiness in sharing good food!
Check out the video below where Chef Renatta shares what fuels her passion for cooking!