At Harummanis, diners can anticipate traditional dishes infused with a modern twist while staying true to their roots. Guests will enjoy delights such as perfectly prepared beef cheeks rendang and a reimagined ketoprak, which features Japanese sesame sauce instead of the classic peanut dressing.

Seafood enthusiasts will be thrilled by the udang galah, crafted with Australian jumbo prawns grilled to perfection with curry leaves and peppercorns.

Each dish reflects Akmal’s creative vision while honoring the flavours of his childhood, many of which are inspired by his mother’s signature sambal and seasonings.

Set to open on Al Wasl Road in Jumeirah, Harummanis promises a relaxed atmosphere where you can immerse yourself in the traditions of Singaporean Malays.

Akmal believes that “Singaporean Malay cuisine has layers of depth that haven’t been fully explored globally,” and through Harummanis, he aims to introduce these flavours to diners in the city.

In a previous interview with Anuar, he shared with Tatler that Harummanis is his most personal restaurant concept yet. This Malay restaurant serves as a heartfelt tribute to his family, showcasing heritage cuisine made with love. His dishes strive to celebrate a distinctly local identity, standing apart from the universality of intercontinental fine dining. Named by Anuar’s mother after the fragrant harumanis mango cherished in Malay culture, Harummanis also pays homage to the family’s 32-year-old nasi padang hawker stall located in the Teck Whye residential estate.