OITOM, as the premier fine dining establishment in Sabah, sets itself apart by sourcing elusive local ingredients that outshine even the most prominent global produce brands. It champions the talents of Sabahan culinary experts and shines brightly as the top choice for discerning diners in Kota Kinabalu. Unapologetically avant-garde, OITOM breaks free from traditional norms and conventions. Chef Raphael Lee, a passionate advocate for all things Sabahan, is the driving force behind this culinary gem, which marks his debut in the restaurant scene.
OITOM stands as a blazing star of haute cuisine, casting a brilliant light that eclipses everything else in its vicinity. The art of plating at OITOM is a meticulous affair, with the entire team coming together to craft a symphony of dishes. One of the chefs personally presents the dishes to the guests, guiding them through the ingredients, components, and techniques involved, creating an intimate and shared dining experience. This remarkable teamwork enables diners to meet the individuals behind the magic, from Owner and Head Chef Raphael to Sous Chef Ryan, Pastry Chef Jessica, and Manager Anney. Each chef takes the time to patiently elucidate the various elements and the painstaking preparation that goes into crafting each plate.
apart from their dedication to sourcing local ingredients for their freshness and superior flavors, OITOM employs techniques that aim to intensify the natural tastes of these ingredients. Their approach doesn’t necessarily draw from their cultural heritage but instead utilizes scientific experimentation to enhance and illuminate flavors.
Raphael Lee’s culinary journey began at the renowned Kilo Kitchen in Singapore, where he honed his innovative skills, pushing the boundaries of technical expertise and flavor profiling. He then ventured to Melbourne,
where he grappled with the city’s intense food culture, describing it as a challenging learning experience. After eight years, he returned to Sabah with a desire to reconnect with his roots. He was struck by a common revelation experienced by many returning to Malaysia: the lack of appreciation for homegrown ingredients among Malaysians. Undeterred, he embarked on visits to local farms, seeking to champion the uniqueness of each locally cultivated product. He experimented with various ways to utilize a single ingredient, unlocking unexpected textures and flavors in his relentless pursuit of excellence
Raphael faced persistent questioning regarding his decision to feature local products in fine dining. He passionately argued that Malaysian produce is often taken for granted, given its year-round availability, which doesn’t necessitate the appreciation of each ingredient’s seasonality or the dishes it can create. Raphael is unwavering in his mission to change perceptions, advocating that Malaysian fine dining should place Malaysian produce front and center, showcasing its remarkable quality and brilliance.
Located at kk new southern Hub, sutra Avenue building where hotel, restaurant and club bar on the sky and infinity pool at accommodation condo, address restaurant at 1st Flr, block B1-12, Sutra Lane, HP 6014- 3299375 by reservation only. www.oitomkk.com
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