At OITOM lunch, we care about how you feel on food. We want you to dance in joy
with our delicious food. We focus on comfort & soulful food yet creativity driven





The Inspiration was from Noma when they started to introduce Koji technique in their recipe few years back , using koji rice to create flavours . We start to work on using Koji in our dishes as well , From using Rice to Barley , we then found out that barley as better depth of flavour and has much sweeter umami note. Hence we start to explore our menu using fermented barley as one of the component for the dish