Fine Dining in Final Night before Departure Back to WA

It was just a year ago during last year's CNY when we were introduced by Paul to Oitom to experience the fine dining at this restaurant (Read here).

With that experience, we decided to have our dinner at Oitom at the night before Serene's family flew back to WA the next morning. We had 9-course heritage meal for all including Grace, my granddaughter. 

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Our "guests" from WA were pleased with that dining experience.  They were impressed with some of the carefully crafted dishes many were made with local ingredients and often prepared with artistic presentation. 

If asked to give a "negative" comment, I could think of my granddaughter's comment after the 9-Course meal - "I still feel a bit hungry!" Indeed, the quantum of some of the dishes were so minuscule to make the customers sufficiently satisfied:)

Left: 1st - Tartlet of Kudat Sinalau Corn with Yuzu Truffle (Top) and 2nd - Hinava of Sake Marinated Flower Prawn. 

Right: The raw ingredients used.

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3rd - Tenom Corn Chicken served with Black Garlic & Kulim.

4th - Slipper Lobster & Hokkaido Scallop paired with Bunga Kantan.

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Left Top: 5th - Linopot of Tuhau Sambal & Beras Lujuh.

Left Bottom: 6th - Ikejime Grouper served in X.O and Farmer's Ulam. 

Right Top: 7th - Brioche Roll Glazed in Tepache.

Right Bottom: 8th - Aged 5 Spice Duck Paired with Fig Jus & Zuchinni.

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Final Dish: 9th - Pandan Penjaram paired with Tapai Sorbet.