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  • O’maj @ 273 Thomson Road

O’maj @ 273 Thomson Road

Posted on Jan 25th, 2021
by Brian Kennett
Categories:
  • Restaurant Reviews
O'maj @ 273 Thomson Road

O’maj @ 273 Thomson Road

Off to Macritchie Reservoir, we go today for some adventure. Of course, we need to be fed beforehand, and I found this place on good old Goog. I loved reading the about page and the history of the restaurant and the recent morph to a steak house. Anyone that talks about Hokkaido Snow Beef and Tomas on their home page is a winner in my reckoning, and it had to be done. Today we are dining here.

O’maj @ 273 Thomson Road

I feel for these guys as the road works out the front has made it impossible to see them for walk-ins. It is also a pig to find if you get a taxi and walk. Bless them, they WhatsApp’s me a video showing how to get there but it was for if driving in a car, not as a pedestrian. Suffice to say, the easiest way to find them is to pretend you have arrived in a car and enter from the car park.

Is it, therefore, worth the hassle to find and dine here? Fuck yes!!! It’s incredible, as you will see from the food reviews. I even took a video or two for this lunch as there is an element of table-side food theatre going on and you know I love all that stuff. It was an incredible lunch. It’s up there on the $$$, but we did have a 1.6Kg toma and other wonderful delicacies from the kitchen. Be proud O’maj & crew, that was truly superb.

You can book on Chope or WhatsApp/ring them at 8261 3992
Email them @ enquires@omaj.biz

As usual in my blogs, let’s hear from them – and this ‘about’ section is up there with the best;

“Home of the largest selections of Wagyu tomahawks. Welcome to O’maJ. O’maJ is the latest iteration of Pasta J.

6 years on from building Pasta J up from literally nothing, by a total nobody with little resources, we have finally found a new home, after more than 2
years of searching for a bigger and better location. Pasta J was set up by a local guy with zero experience and training, while also not being well-travelled, so we’re proudly born and bred in Singapore. We’ve had to battle many challenges and crushing pressures and all this began at a ripe old age of 42 years – not exactly having a head start.

But why O’maJ? It’s a wordplay on ‘Homage’. We love food – all kinds, but particularly our own heritage foods and we thus married our best-loved flavours to add different dimensions to other cuisines, all the while cooking with care, love and of course, respect. Through the years, we refined our philosophy based on our observations, analysis and science, forming our own beliefs, unburdened by orthodoxy and tradition – with all due respect to ‘grandmother’ recipes.

Since day one, we have focused on one thing – really intense flavours and we’ve done this always through sheer effort to caramelise, reduce, smoke, brine, cure, inject, pressure-cook, de-stem, age and cleverly blend many ingredients for great depth of flavour – all done in-house.

We think you’ll taste the difference.”

I am in total agreement with their ‘about’ section. You really can taste the difference. We started with some soups and were all blown away, then got smacked by the amazing toma and blown away by the desserts as well. It’s an all-in experience – one we will absolutely be back for more. One of the crew mentioned that they also have a specials menu daily, so ring ahead to see what unique goodies they have on offer. We also spoke to the team on departure and they said that another name change is coming, and I love this. “Because most of our clientele eat our famous tomahawk steaks when they dine we’re changing our restaurant name to Tomahawk.” Yes, I like that a lot. I might even suggest a ChillaxBBQ group-hug and explore some recipes/concepts together…

let’s have a look, shall we…?

O’maj @ 273 Thomson Road

1st up is some food theatre you have to watch – flaming steaks and creme brulees and carbon dioxide filled fruits… CLICK HERE

O'maj @ 273 Thomson Road
We finally found the place. Don’t forget when these guys send you a WhatsApp with a video of how to drive here if you are a foot pedestrian follow the same instructions – just watch out for all the cars. We didn’t originally and ended up doing a big loop-back twice to finally follow the car park signs to the place. Sodding roadworks!!!
O'maj @ 273 Thomson Road
It’s cool. This is ‘inside’. There is an ‘inside/outside’ and outside too. Yep, three dining areas. This one has aircon and these superb Chesterfield-style sofas and seats. Me likely, me likey a lot… We were literally the ones and only until it started to pack-out around 1300. Funnily too it is dog-friendly here inside. Worth noting. We’re groovy with that, but if you are not you can just sit in the other area, too easy! The dogs were super-cute though, and the kids went all gooey…
O'maj @ 273 Thomson Road
Up first are the soups we ordered. They come in a little coffee cup. A classic case of size does not matter, as these soups punch a flavour weight way above their size. Both these soups are best-in-breed without a doubt. They take the stage as up there and on par with the best ever mushroom and tomato soups. You simply have to try these. They’ll blow your foodie mind. This one is quirkily named: Muddy Mushroom Soup – button mushrooms caramleised over 3 hours with pork bone stock. An incredible flavour sits in this little coffee cup. As you get to the bottom you even get little bits of slow-braised pork rib. It’s just insanely good. We ordered two to stop the fighting.
O'maj @ 273 Thomson Road
And then this one follows soon after. Again I had to order two to stop a food fight. And again, an absolute stunner. This is Beefy Tomato Soup – goodness me, best tom soup ever – beef bone stock, tangy tomatoes & sour cream. You get bone marrow flavours and then slapped with zing of tart tomatoes. It’s really quite incredible a little soup.
O'maj @ 273 Thomson Road
We then crack into a pork rib territory for another stunning little dish. Super-tender and a fascinating spin on Char Siu. This is Smoked Char Siu St.Louis Pork Ribs – Australian Borrowdale certified free-range pork, prepared with 21 ingredients and then hickory-smoked, served with Japanese cucumber salad.
O'maj @ 273 Thomson Road
Jude Jude orders one of his all-time favourite dishes of Mac n Cheese. This bad boy is like one of ChillaxBBQ’s cheese fondues on top of pasta spirals. Rather delicious it has to be said. Mad Mac ‘n’ Cheese on the set meal option, I didn’t get a snap of that menu, so cannot go into any more detail sorry.
O'maj @ 273 Thomson Road
The ‘main event’ is fast approaching now and the sides come out 1st – these are worth a call-out. Some seriously intense mushroom flavour from these bad boys. Bloody brilliant. Twice-Sauteed Mushrooms – shrooms caramelised over 2 hours until they are chewy and nutty. I’ll give them that. Boom!

xxx

O'maj @ 273 Thomson Road
And then the main event arrives – nearly 2Kg of prime beef real estate is on this platter. It’s an incredible thing to see. They use this black sesame & truffle ‘crust’ and bless them they ask for forgiveness for the 30 or so additional minutes to cook the steak. For me, that is a blessing as it means they have not sous-vide prior, and I fucking hate sous-vide as you know. I am so hoping that the Chef is reverse-searing these monster tomas in the oven not boil in the bag. PLEASE!!! So this is on the menu as Wagyu Tomahawk Rib-Eye Steak – 6/7MB Australian Sanchoku Wagyu rib-eye, with truffle black sesame. She is a monster but perfectly cooked if you look below… A stunner.
O'maj @ 273 Thomson Road
Pink2Pink perfection. I love it. And they even serve this with a personal Chef Torch if you want to char it up some more for those, not of the medium-rare disposition, of which I had 3 to contend with today. Thank gawd #1 was with me to have some form of steak decorum in such an establishment!!!
O'maj @ 273 Thomson Road
Nearing food coma we had to pack some of the steaks for another day of toma consumption therapy. It was onto the rather interesting dessert selection. Little baby ramakins of their Premium Ice-Cream arrived for Jude Jude – this is chocolate, but not just any chocolate. This is all the way from France from Valrhona, a crew that has been making chocolate since 1922. Yeah, they are masters at their craft. This is some intense chocolate ice-cream and it is off-the-charts good.

You’ll have to watch the video to see wifey and I selection of Creme Brulee. A stunner too. On par with Chris Salans in Bali. Yep, this is up there!!! Absolutely superb creme brulee.

O'maj @ 273 Thomson Road
#1 goes hard on this beauty. One mouthful and he was eyes wide-open and all goo goo gah gah about how wonderful it was. A superb marriage here of Midori & lemon. This is their Midori Lemon Sorbet – honeydew melon liquor, lemon juice and ginger juice. Kaboom!!!
O'maj @ 273 Thomson Road
You have to watch the video again for this little bit of food theatre at tableside. A CO2 carbonator gets filled with Longan fruit. He then carbonates it with the gas. That infuses into the fruits. That then gets served up with freshly grated lime peel and a little sugary syrup (maybe maple or honey…?). What you get is pop-rocks sensation when you eat the fruit. It is BONKERS. Who doesn’t love a bit of food science? This is their Fizzy Fruits – fruits made fizzy from pressurised CO2. Fucking awesome finish to lunch!!!

Save up you $$$ and get your bum over here for some superb table-side food-theatre and abso-fucking-lutely stunning food. It’s a special occasion place for us now, so O’maj @ 273 Thomson Road became for me ‘starting something new in March’ celebration. The family had a wonderful time, dining on exquisite foods, and I mean exquisite. The soups were to die for, the toma was really up there and the desserts were just exceptional. It’s indeed a bloody cracker – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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