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How OITOM in Kota Kinabalu reimagines Sabahan classics such as ‘hinava’ and ‘sinalau’ through fine dining
KOTA KINABALU, Sept 6 — From “Ambuyat”, a local delicacy made from the interior trunk of the sago palm, served with uni custard and heirloom corn, to “Bunga Kantan”, where the briny pair of tiger ...
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