Opëam

Campaign From 1st November 2025

Pairing 1

Shimeharitsuru Ginsen

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Cold Capellini
King Crab, Hokkaido Scallops, Light Citrus Dressing

Capellini is prepared with sweet king crab and tender scallops, dressed in a citrus sauce that brings zest and freshness. Paired with Shimeharitsuru Ginsen, a Ginjo sake with mild aroma, smooth mouthfeel, and refreshing character, finishing crisp and satisfying alongside the dish’s bright flavours.

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Pairing 2

Morita Daiginjo Ran

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Iberico Pork Chop
Truffle Mashed Potato, Charred Asparagus, Yuzu Pork Jus

A succulent Iberico pork chop is served with earthy truffle mash and smoky charred asparagus, finished with a zesty yuzu pork jus. Paired with Morita Daiginjo Ran, a sake with mellow flavour and a crisp, clean finish that complements the dish’s richness.

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Opëam

FUSION

Opëam

28 Lebuh Hock Lee, Taman Ipoh Selatan, 31400 Ipoh, Perak

+6016 740 0782

https://www.instagram.com/opeam.opeam

A casual dining destination in Ipoh where Japanese flavours meet Western classics. The menu features fresh seafood, oysters, uni pasta, rich foie gras, tender lamb rack, and creamy risottos, all prepared with premium ingredients and creative flair. Complementing the cuisine is a curated selection of whisky, crafted cocktails, and sake, making it the ideal spot for relaxed dinners, social gatherings, or a leisurely evening to unwind.

Chef Nicole Gan

With over 11 years of experience, Chef Nicole began her culinary journey in Ipoh at Pâtisserie Boutique Café, mastering fresh, beloved cakes. She now leads the kitchen at Opëam, blending Japanese and Western influences. Her cooking reflects creativity and versatility, guided by a simple philosophy: good food is crafted with passion and shared with joy.

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