OITOM Restaurant

A glimpse into our Heritage menu.

A selection featuring Coconut Candlenut, Salai, Tuhau X.O, and Tempeh, each element coming together with careful intention.

Salai. A dish shaped by careful preparation - each component developed separately before finding its place on the plate. Chilli barley emulsion, koji chicken, wild honey and kale.

Brioche roll. A familiar favourite for many of our guests. We’re always thankful for the love it continues to receive.

Last weeks of grateful night at OITOM

1) The first dish of the evening is being prepared by Chef and kitchen team, setting the tone for the night.
2) Adding the final touches to each dish before serving.
3) Before service begins, team gathers for a pre-service briefing to coordinate together.
4) List of guests joining us tonight.
5) In the midst of service of team deliver each dish.

In Sabah, when one thinks of cinnamon, Keningau immediately springs to mind. The name “Keningau” originates from a tree that thrived abundantly in the area. In the local languages, it’s referred to as ‘Koningau’, which translates to ‘Cinnamon’, thus giving rise to the name of the Keningau Town.

In the past, people extensively harvested and traded cinnamon in the area, sometimes referring to it as the ‘king of spices’. This trade played a crucial role in bolstering the local economy.

Over the years, we have come to use cinnamon in numerous ways, from sauces to beverages to oils, each contributing to a symphony of rich umami flavors. Last year, we observe Cinnamon serving as the inspiration for a new beverage crafted by our team.

We capture the essence of cinnamon in a bambangan purée, meticulously simmered for four hours to intensify the flavors. A light grating at the final stage imparts a fresh aromatic note to the purée, while the inclusion of whole cinnamon sticks during cooking further enriches its depth and complexity.