Meet Raphael Jay Peter Lee | Chef Owner

We had the good fortune of connecting with Raphael Jay Peter Lee and we’ve shared our conversation below.

Hi Raphael Jay, what was your thought process behind starting your own business?
When I started OITOM, I was deeply inspired by the rich culinary heritage of Sabah and the potential of local ingredients.

My thought process was to create a dining experience that not only offers fine cuisine but also tells the story of our local culture.

By using ingredients from the sea to the mountains and collaborating with local farmers, I wanted OITOM to celebrate and sustain the unique flavors of Sabah while supporting small-scale producers.

The vision was to blend fine dining with authenticity and community, creating an experience that’s true to the essence of this region.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
We are incredibly proud to have gained recognition as a pioneer of the locavore movement, with nominations for Malaysia’s Best Restaurant Top 100 from 2019 to 2024 in Sabah. But what excites us the most is how we have been able to connect diners with the region’s unique ingredients—such as kodop and Asian grapes—while working hand-in-hand with local farmers and producers.

This journey hasn’t been easy. Sourcing only local, seasonal ingredients in a sustainable manner comes with its own challenges, especially in maintaining the highest quality while honoring our commitment to the environment.

Overcoming these challenges required patience, and close collaboration with our partners. We learned that building a resilient community is just as important as creating an extraordinary dining experience.

Our vision is to foster a food culture that empowers the community and keeps Sabah’s heritage alive. We want the world to know that at OITOM, every dish tells a story—a story of Sabah land, the people, and a sustainable future. It’s this passion that has driven us, and we hope to continue inspiring others to explore and appreciate the richness of Sabah’s culinary traditions.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my best friend were visiting, I’d make sure to give them a true taste of Kota Kinabalu’s vibrant scene.

One of the must visit spots would be The Other Side Bar. It’s a fantastic cocktail bar that showcases Sabah’s unique local ingredients in every drink.

The mixologists there are incredibly creative, crafting cocktails that truly capture the flavors and essence of the region.

It’s the perfect spot to relax, sip on something extraordinary, and enjoy the friendly atmosphere. I’d take the my friend there during my friend visit because each visit is a chance to try something new and surprising.

Another must-visit is Mizumizu Coffee and WOO Cafe where they serve amazing coffee and matcha. It’s a cozy spot to start the day or to take a break and enjoy a cup of quality filter coffee in a relaxing atmosphere.

For a taste of Sabah’s fresh seafood, I’d take my friend to Our Land. They serve the freshest seafood, sourced right here from Sabah’s water, giving a true flavor of the region’s bounty.

Who else deserves some credit and recognition?
Our journey at OITOM would not be what it is today without the inspiration from Noma. Noma has been a beacon in the world of fine dining, showing us that local ingredients, sustainability, and a deep connection to one’s culture can be the foundation of something truly remarkable. Their innovative approach and unwavering commitment to showcasing the best of what their environment has to offer have influenced us greatly.

Noma taught us that food can be an exploration of our identity—a way to tell the story of our community through every dish. Their philosophy inspired us to embrace Sabah’s rich bounty of local produce and to collaborate closely with farmers, foragers, and small-scale producers. We owe a great deal to Noma’s vision, which has pushed us to think creatively, stay true to our roots, and continuously strive for excellence in every plate we serve at OITOM.

I would like to dedicate this shoutout to the amazing individuals and local producers who are integral to our journey at OITOM. One such group is @dumowongi (IG name) and her dedicated team of women in Bundu Tuhan, Sabah.

They’ve been our partners since their early days in 2019, evolving from growing ornamental plants to cultivating fresh herbs and edible flowers that enhance not just the appearance but also the flavors of our dishes.

Their commitment, even undertaking a three-hour mountain journey to supply us with these incredible ingredients.

Website: https://www.oitomrestaurant.com

Instagram: https://www.instagram.com/oitom_restaurant?igsh=MXdsNmdkeGI5dHZ1ag%3D%3D&utm_source=qr

Facebook: https://www.facebook.com/share/cimDYxpxehjoeqY9/?mibextid=LQQJ4d