OITOM Restaurant

On our current Heritage menu, Tuhau X.O

Features aged coral grouper served with pucuk ubi, ulam raja, and Bario rice, inspired by local flavours and traditions, carefully prepped and brought together before it reaches the table.

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.

A few behind the scenes moments of our recent collaboration with .dining

We are grateful for the opportunity to collaborate with and the akâr team to create an unforgettable 4 Hands collaboration dinner.

This event was made even more special with the support of and as our sponsors.

A heartfelt thank you to our guests for joining us and to everyone behind the scenes who made this incredible evening possible. We look forward to creating more memorable moments together in the future.

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Join our journey at OITOM as we strive to celebrate and uplift the Sabah community and its rich heritage!

Are you ready to be an integral part of OITOM’s hospitality team as we aim for greatness?

At OITOM, we pride ourselves on being a close-knit team with dynamic personalities and a strong work ethic. The dining hall is where our guests’ culinary adventure begins, welcoming them into the heart of our restaurant. Meanwhile, our service kitchen is the bustling hub that keeps guests delighted with a seamless service flow. Together, these spaces unite to craft unforgettable experiences for our patrons.

As a member of our service team, you’ll dive into our beverage program, expanding your skills from mastering house-made drinks to gaining expertise in wine selection. We’re more than just a team; we’re a family that thrives on mutual support and knowledge sharing, creating an environment that’s as warm as it is professional. We’re looking for someone who is positive, confident, and personable—someone who can embody the spirit of our restaurant.

The position offers a five-day work week with Tuesdays off and a rotating schedule.

Let’s make history in Sabah together!

To apply, please send your resume to [email protected]. We’re excited to connect with you soon.

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.

Bambangan is a seasonal wild mango botanically known as mangifera pajang kostermans which is a species of tree in the Anacardiaceae family.

We celebrate the diverse ways of enjoying the bambangan fruit. Traditionally, the unripe fruits are transformed into “Pinasakkan” (steamed) with fish, while the ripe ones are often fried with salted fish. Some prefer to savor it raw, much like a mango.

Inspired by this versatile fruit, we have crafted a dessert - Doughnuts filled with Bambangan Puree. Each doughnut is meticulously prepared and filled with our house-made bambangan purée, then refrigerated for 24 hours to enhance the rare and exotic tangy sweetness of the bambangan. This process is to offer a burst of flavor, showcasing the unique characteristics of this extraordinary fruit.