Oma's Hideaway
Southeast Asian restaurant · Richmond ·
Singaporean & Malaysian dishes, playful cocktails, craft beer & wine
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24976488/MollyJSmith_EaterPDX.OmasHideaway.016.jpg "Oma's Hideaway by Molly J. Smith Photography")
Singaporean & Malaysian dishes, playful cocktails, craft beer & wine
"As someone severely gluten-intolerant, I still happily took the hit to return for the Oma’s Table tasting menu, a spread of Southeast Asian small plates leading to the pièce de résistance: a tamarind-mala fried chicken platter spun with sweet-and-spicy tamarind sauce, smashed Sichuan peppercorns, crushed peanuts, lime leaf salt, and “hella herbs.” It’s the kind of bite I can’t stop picking up even as other dishes clamor for attention — cooling cucumber raita salad, caramelized carrot and leek curry with flaky roti canai, and salted egg yolk curry fries pocked with fermented serrano chiles and scallion (we added the latter) — best washed down with the cocktail for a cause or something zero-proof like the “I Am Serious” with pandan, coconut, and lime." - Eater Staff
"A newcomer on Division/Clinton described as a freewheeling bar and restaurant with boozy slushies and a to-die-for game hen—an example of the neighborhood’s recent arrivals." - Dianne de Guzman
"Going to this Malaysian-fusion-meets-stoner-food restaurant always feels like a party, from the first popping boba Jell-O shot. In a funky dining room decked out in marine wallpaper, diners dunk impossibly flaky roti canai in silky corn curry, dip fries into salted egg yolk sauce, and sip cocktails that might feature pineapple-chai spiced rum or gin with salted longan. The true move here is to order anything out of the charcoal oven, in particular the succulent, lacquered char siu glazed with cherry cola, available as a platter or as the star of the wonton mee." - Katherine Chew Hamilton
"From the team behind Gado Gado, Oma’s Hideaway offers outdoor seating both within its individual booths surrounding the front facade and within its titular “hideaway,” also known as its spacious and colorful back patio. Warmed by various standing heaters, diners can feast on the Malaysian and Chinese cooking, like rich bowls of katong laksa or wonton mee loaded with house char siu. Grab a seat at one of the restaurant’s front patio booths to dine among the buzz of Southeast Division." - Thom Hilton
"Launched during the shutdown as a pop-up by the couple behind the aforementioned full-service spot, this iteration focused on what could be executed nimbly by a very small team, serving "fun, third-culture dishes like Flamin’ Hot chicharrones." It was explicitly conceived to be run with a minimal crew and to capitalize on playful, portable dishes that fit a pop-up format rather than full-service takeout." - Jaya Saxena
