(ƆI-S-ƆI) noun. portmanteau of Oriental and Soy Sauce



“Soy Sauce” can be traced back 2,200 years ago in China. In the ancient times, soy causes is only used in the imperial palace by using marinated and fermented animal meat and creating stagnant water as the imperial cooking spice, named “Jiang You”. The recipe eventually leaked out to the people, and then transformed by changing the main ingredients to Soy Beans and Flour.


From a scientific point of view, there are two main fermentation techniques are used to make soy sauce nowadays.


One is the traditional Low Salt Solidarity Fermentation method. And the other is the Rich Salt Liquefied Fermentation method. The latter method also differs from Canton areas in China and Japan as this method has far more significant advantages compare to the traditional Low Salt Solidarity Fermentation method. The Soy Sauce is much more fragrant with full of aroma fresh tastes and contains much more vital nutrition.


OISOI embraces true artisan spirits as it is our belief to live our life with a meaningful lifestyle. We celebrate true artisan master chefs around the world who we collaborate with, to provide the best, most elegant dishes which reflects our culture, traditions, and beliefs for our guests.

We emphasis on culinary techniques combined with traditions and innovations;

We celebrate amazing true artisan food makers around the world that we collaborate with;

We are proud of our culture both front and back of house;

And in all we strive to provide an emotionally connected dining experiences for our distinguished customers as a Chinese fine dining restaurant.