OITOM Restaurant

23/04/2024

From IDEAS Full Experience Menu - Smoked Corn Tartlet filled with Sweet Kudat Corn and Yuzu Truffle

We’re taking you on a flavorful journey back to 2019, during our discovery of Sabah for OITOM First Menu.

We ventured to the eastern town of Kudat, where, along the roadside, a stall caught our attention. They were grilling corn, and we couldn’t resist. Opting for the classic salt and butter topping, we were surprised by the corn’s natural sweetness and the delightful aroma of charcoal.

In Sabah, corn is boiled until fully cooked, but we also love it grilled, known locally as ‘Jagung Bakar’. With this menu, we’re bringing the authentic flavors of Sabah’s ‘Jagung Bakar’ to OITOM and taking them into the modern age with a new way.

14/04/2024

Just two more week before Kota Kinabalu Restaurant Week .restaurantweek starts.

It’s incredibly humbling for us to have the opportunity to be one of the restaurants in this special event.

The idea of this is to brings restaurants in Kota Kinabalu together for a collaborative week, where we showcase the culinary delights that KK has to provide.

Over the next week we’ll be sharing more of these moments. KK Restaurant Weeks starts on 29 April and we couldn’t be more excited to welcome guests.

14/04/2024

Dear friends,

We are on the search for a new team member to join our culinary team as a Pastry Cook.

Our desserts and pastries are an integral part of our heritage dining experience as we are focusing into heritage recipe in our menu.

We are looking for someone who is passionate, creative, self-motivated, and highly organized. Equally important, you will have strong communication to collaborate with head chef.

If you are interested in learning more about this position, kindly send us your applications through our email.

📧: [email protected]

04/03/2024

International Women’s Day, a day which we celebrate women’s remarkable achievements and inspiration that they provide in pursuing their life’s purposes.

At OITOM, our female colleagues and collaborators has made such wonderful work and made it a great impact towards our goal. We couldn’t be more happier and grateful of what they have done !

Not to forget that our female guests which always been supporting OITOM since from day one.

In appreciation, we invite you to a sparkling toast to commence the evening as you dine with us on International Women’s Day.

25/12/2023

Wishing you the warmth and joy of the season, from all of us at OITOM! Happy Holidays! Looking forward to seeing you in 2024.

16/12/2023

Fresh Seasonal Scallop served with Strawberry Hinava Broth

“Hinava” is a dish which sits very well in sabahan cuisine,
It’s a dish of fish been fermented with spices and bambangan seeds, wild borneo mango seeds.

Here we lightly cured the dish with hinava element and pairing it with strawberry. it’s a dish that represent the marriage of herritage and innovation.

11/12/2023

First Course of “ IDEAS “ Menu are snacks of corn tartlet, cheese and beetroot

- Corn that is so sweet without salt and butter made it into the menu

Together with, our favourite flavour combo
fresh cheese from Sabah fresh milk, beetroot and pine from the mountain

- Trio working on snacks for pre service dinner

- close up on Dan finishing on the corn tartlet filled with yuzu truffle emulsion paired with grilled and fresh corn .

28/11/2023

Last week before opening day of our new “IDEAS” Tasting Menu, we have been busy training and conducting trial services to make sure everyone is on the right track and this process is a ritual for us. And Yes, we take it very seriously.

- Mise en place to be prep
- Service station to be re-organised
- Dinner service to be trial
- Ceramics to be sorted out
- Non-used item to be cleared and stored away
- Entire Restaurant to be deep cleaned

Most importantly, our team to be briefed on the “IDEAS” Tasting Menu.

Our amazing team is passionate and committed to their craft, and none of this would be possible without them. We invite you to join us on this amazing journey and feel free to say HI while you’re at it !

05/10/2023

2 weeks into new 5 Course Curated Menu addition to the current Exploration Menu

A few dishes from 5 Course Curated Menu

- Snacks of smoked 25 days aged Beef Tartare and Smoked Button Mushroom

- Grilled Catch of the day served with Wild Spring Onion Risotto

- Bubur Cha Cha Dessert
Sponge Cake, Sago Cracker, Passion Fruit

23/09/2023

Today signifies a fresh start in the culinary journey of our talented pastry chef, , as she embarks on a new adventure in Dubai. This exciting chapter promises to bestow upon her invaluable experiences and knowledge.

Throughout her time with us, Shaynna has gifted us more than we could have ever envisioned. Her unwavering dedication to her craft sets a remarkable standard.

As we bid farewell to Shaynna after three wonderful years, our hearts are filled with gratitude, and we will undoubtedly miss her presence dearly.

Thank you Shaynna, we will miss you so much !

06/09/2023

It’s been 2 month since we served Exploration menu and it’s been wonderful that have you join us in this journey. This initiative not only enables us to uplift our local producers by fostering a higher quality of products but also grants us the chance to collaborate closely with our suppliers to source the finest ingredients available. It's a wonderful cycle of enhancement and collaboration that we are proud to be part of.

03/08/2023

We absolutely adore the delightful scent of barley and how it adds so much flavor to dishes.

This dish is a result of a 4-day process, where we ferment barley and then distill it into a consumme. We pair this consumme with chicken consumme and finish it off with a drizzle of Thai Basil oil. To add even more depth to the flavors, we include fermented torch ginger and dried elder flower which harvest it for us in the wild !

17/07/2023

From one of our Exploration Tasting Menu

We have two week aged duck in aromatic ghee, grilled with sh*take and duck glaze, serve with a dipping sauce of fermented peach, Sabah wild honey and duck fat.

By dry aging the duck at the right condition for two week allowing the duck to be more mature in flavour and more tender in texture.

🔗 Reservation Link: https://bit.ly/OITOMreservations
🍽️ To view Menu: www.oitomkk.com
📞 WhatsApp / Call: 014-329 9375

We hope to see you soon!

13/07/2023

Exploration Tasting Menu Opening Day 13-07-2023❤️

In the days to come, we'll be offering a behind-the-scenes look at the inner workings of our exploration tasting menu. We hope you will join us on this journey and discover the stories and inspiration behind each dish🍽️

🔗 Reservation Link: https://bit.ly/oitomexplorationreservation
🍽️ To view Menu: www.oitomkk.com
📞 WhatsApp / Call: 014-329 9375

28/06/2023

Hey there! We're in the final week of our current seasonal menu, and let me tell you, Kenny is working his magic to make sure that the caviar doesn't fall off from the snack dish. We want everything to be perfect for our customers!

15/06/2023

FREE Caviar and Truffle course for our guests on Father’s Day.

As we cheers to the unsung hero of our lives!

Dads are the real superheroes who tirelessly work behind the scenes, always thinking of us and putting our needs before their own.

This Father's Day on 18th May 2023, we are open for reservations .

Please feel free to contact us at +6014-3299 375 or send us a direct message (PM)🥰

22/05/2023

This Saturday, we are excited to have Simon Gossart, Maison Schröder and Schÿler brand ambassador brought to you by Winecellar to share his knowledge and passion of wine from the region of Bordeaux, France.

Date : 27th May 2023
Time : 6:30PM
RM320 ++ per pax

🔗 Reservation Link: https://bit.ly/OITOMreservations
🍽️ To view Menu: www.oitomkk.com
📞 WhatsApp / Call: 014-329 9375

08/05/2023

We’re excited and happy to share to you that we are open for lunch this 14th May 2023 to celebrate Mother's Day

We cannot fathom how deep is our mother love to us all, our mother has been taking care and loving for us unconditionally

Therefore OITOM is serving Mother's Day Set Lunch for the occasion !

🔗 Reservation Link: https://bit.ly/OITOMreservations
🍽️ To view Menu: www.oitomkk.com
📞 WhatsApp / Call: 014-329 9375

06/05/2023

Currently on May Tasting Menu

03/05/2023

Due to unforeseen circumstances, we terribly regret to inform that OITOM have to close lunch from today onwards.

For those whom make booking with us for lunch, we will reach out to you for your reservation.

Thank you for your understanding🙏

29/04/2023

Hey friends, OITOM will be closing Ala Carte Lunch on the 7th May 2023 onwards, the reason is that we want to focus our creativity for the dinner service. By doing this allowing us to have more time and space to create delicious food for our guests.

Don’t worry as we know we want to serve lunch as much as our guests want to have lunch at OITOM, so we have Lunch Course Menu starting on the 13th of May onwards��Tuesday - Sunday�

Lunch by reservation
Dinner by reservation

🔗 Reservation Link: https://bit.ly/OITOMreservations
🍽️ To view Menu: www.oitomkk.com
📞 WhatsApp / Call: 014-329 9375

27/03/2023

From our main course

Ikejime, aged, cured then grilled marble goby, grilled greens brush with fermented barley butter, fermented cabbage and spinach beurre blanc, dill & barley oil, white sturgeon caviar

Ikejime is a Japanese fish preparation method of killing a fish, help to preserve fish’s flavour, texture and develop umami when aged

As we grow and learn, we got the opportunity to meet with new fishmongers/ suppliers that gives us such amazing products

Such a blessing !

29/01/2023

Hi Everyone , Restaurant Oitom is hiring for
Beverage Staff ( Barista with Cocktail Basics ) and Service Staff !
If you are serious and passionate to grow your career while have crazy fun in the same time

WhatsApp : 014-676 7602
Email Us : [email protected]

Location : Sutera Avenue

Work Benefit : 5 Days Work
EPF, SOSCO
Free Coffee
Training Provided
Staff Discounts
Staff Meal Provided
Uniform Provided
Career Advancement
& Hell Lots of Fun

See you there !

14/01/2023

Thank you The Yum List for having us ! ☺️ It such honour to host you during your Kota Kinabalu Trip , we can’t wait to have you back again ! Happy New Year and See you soon !

Here reflect on the Best of Travel in 2022, highlighting destinations, restaurants, bars, hotels and spas worth putting on your bucket list.

05/12/2022

We're so excited to embrace the changes, and we hope that you're ready to experience it too.

24/11/2022

Here's another one of our incredible team members, Ramsey!

Growing through the ranks, Jr Sous Chef Ramsey has been in the kitchen since he was 18, working up a total of 14 years in the industry.

He loves the energy of the kitchen, meeting new passionate chefs, and exploring new flavours and techniques together, and that couldn't be more evident at OITOM.

Ramsey never fails to bring his unique, vibrant energy to the kitchen as he guides our junior chefs and ensures that everything runs smoothly from ordering to ex*****on.

For all junior chefs looking up to Ramsey, here's his advice: "Never give up and never stop learning. There will be plenty of challenges to tackle, but just persevere and make sure you enjoy the ride."

16/11/2022

Before we reintroduce OITOM to all of our valued guests, let us introduce you all to our community, the people who give OITOM.

To start, here's our Demi Chef, Wilfred!

As a child, watching and helping his mum cook quickly ignited Wilfred's passion to be a chef, and since graduating from Le Cordon Blue Sunway Malaysia, Wilfred has invested his time in learning as much as possible in the kitchen, from ingredients to new and unique flavors, and various techniques.

With his hard work and tenacity, we have no doubt that Wilfred is working in the right direction toward his dream of achieving a Michelin star one day.

30/09/2022

These past 3 years have been an amazing and rewarding journey for OITOM, though it also came with its challenges during the lockdown period.

Throughout this time, we took the opportunity to learn and improve our skills to serve our patrons better.

Thank you to everyone who has been involved with OITOM, and thank you to our guests that have been continuously supporting us and giving us so much love.

In order for us to serve you better, we have decided to relocate to a brand new, more comfortable and welcoming space. We can't wait to continue moving forward to delight you all.

See you soon! 👋

28/09/2022

As always, it's been another incredible season of celebrating some of Borneo's underrated gems, and an even greater pleasure to have been able to share some of our favourite flavours with all of you.

As this door closes, we're preparing for something brighter up ahead. Be sure to keep your eyes peeled for OITOM's next chapter.