Oitom Restaurant

BuiltMalaysiaSabah
Written By Borneo Architecture Journal

The open kitchen sits at the centre of the restaurant, allowing guests to observe the preparation of each dish

Oitom is a restaurant in Kota Kinabalu that celebrates indigenous Bornean flavours through Chef Raphael Lee’s interpretation of local ingredients and culinary traditions. The name Oitom, meaning “black” in the Kadazan-Dusun language of Sabah, Malaysia, reflects a connection to local identity and cultural roots. The interior draws inspiration from the architecture and spatial organisation of the traditional Rungus longhouse, translating these references into a contemporary dining environment.

The restaurant is organised around a communal dining core with more private seating areas positioned alongside it

Open kitchen zones that reinterpret traditional living and cooking spaces in a contemporary setting

Traditional Rungus longhouses are organized around communal living, where spaces support gathering, cooking and everyday rituals within a shared structure. This principle informed the restaurant’s spatial planning. Dining areas are arranged to encourage communal interaction while still accommodating quieter moments for smaller groups. The open kitchen sits prominently within the space, conceived as a stage where the preparation of food becomes part of the dining experience, reinforcing the connection between chef, craft and ingredient.

The open kitchen sits at the center of the restaurant, allowing guests to observe the preparation of each dish

Several architectural elements reinterpret characteristics of the longhouse structure. Slender vertical timber members appear throughout the interior, abstractly referencing the elevated stilts that support traditional Rungus dwellings. Rather than acting as structural elements, these vertical lines introduce rhythm and depth while subtly defining different dining zones without fully enclosing them.

The layout draws from the spatial organisation of a traditional longhouse, separating communal areas from more private compartments

Floor finishes further translate vernacular materials into contemporary form. Patterns inspired by the alignment and texture of split bamboo flooring commonly found in traditional longhouses are reinterpreted through timber surfaces, creating a tactile reference to indigenous construction methods while maintaining a refined interior language.

A feature wall reinterprets traditional Rungus beadwork through hundreds of wooden beads arranged in patterned panels

A key focal point within the restaurant is the feature wall inspired by traditional Rungus beadwork and woven textiles. The installation interprets indigenous motifs through a contemporary composition of perforations and embedded beads arranged in patterned panels. The wall was assembled through a collaborative process involving craftsmen and members of the design team, who participated in placing the beads by hand, reinforcing the project’s connection to craft and material expression.

The lights are positioned above the ‘Lansang Saralom’, a more secluded dining area that echoes the quieter space within a traditional longhouse used to host guests

Lighting elements also draw from traditional references. Suspended timber fixtures above the dining tables are shaped to resemble dried palm leaves, materials traditionally used to construct the roofs of Rungus longhouses. These sculptural forms introduce warmth and texture while casting soft, diffused light across the dining areas.

At the center of the restaurant, the open kitchen invites guests to observe and engage with the chef throughout the dining experience

The palette throughout the restaurant balances these cultural references with a restrained material approach. Warm timber surfaces, textured walls and muted tones create a calm backdrop that allows the crafted details and food presentation to take prominence. This dialogue between Bornean craft traditions and Nordic-inspired simplicity establishes a contemporary interior grounded in place.

Illuminated shelving displays preserved ingredients and herbs curated by Chef Raphael Lee, revealing the raw materials behind

Rather than replicating vernacular architecture directly, the design abstracts elements of the Rungus longhouse into a modern spatial language, allowing guests to experience Bornean heritage through both cuisine and environment.

Text by the architect

 

PROJECT GALLERY

 

  • Architect : Wowspace Design Studio
    Client : Oitom
    Area : 168 m²
    Project Location : Kota Kinabalu | Sabah
    Year : 2022

  • Interior Designer : Wowspace Design Team
    Contractor : Viz4 Design & Build
    Design Team : Kenny Wong | June | Jun Jie
    Photography : Danny Ho

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