From traditional to contemporary, we look at the other side of Sabah culture.

Continuing on from Part 1, we learn about efforts to modernise traditional indigenous cuisine through fine dining. Raphael Jay Peter Lee is head chef of OITOM, a restaurant in Kota Kinabalu that aims to redefine what Sabahan cuisine is. But it turns out that instilling traditional cultural values into your restaurant requires more than just a menu change.

Resources and References

A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya

Borneo: The History of an Enigma (2026), Olivier Hein

Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge.

The Making ...