Oma’s Hideaway Is Portland’s Most Exciting New Restaurant

Oma's Hideaway Is Portland's Most Exciting New Restaurant

In past due Might, I catch up with buddies on the new Oma’s Hideaway on SE Department. We hug. We hoist beverages. Our meals arrives on plates. Plates. Sure, our out of doors desk is furnished with a plastic BYO bathtub—as in, bus-your-own dishes. 

If that is the New Customary, we aren’t complaining. We fork right into a heap of wonton noodles. Sharing a dish turns out unhealthy and giddy. The night time is already a rousing luck. We are right here now not to pass judgement on however to relish the instant, out of our caves.

However we’re meals folks and cannot assist ourselves. Oma’s is a extremely expected plunge into Malaysian Chinese language barbeque from the oldsters on the Hollywood community’s Gado Gado, one in every of Portland’s brightest meals lighting. And wonton noodles, identified to Malaysians as wonton mee, is a bucket-list dish of noodles, Chinese language barbeque red meat, and pickled inexperienced chiles, tossed in combination on the desk. 

Our conclusions: Oma’s do-it-yourself noodles galvanize, a wonder of spring and chunk; the wontons are forged however don’t blow us off our toes. Scrumptious main points pile up temporarily—a lovely hillock of fermented vegetables, a variety of acid-popping scorching peppers, a garden of finely reduce scallions. We are formally obsessive about char siu red meat, its sticky glaze hiding a secret factor: Cherry Coke. 

“What the hell? Holy shit,” bellows my Chinese language American pal Drew, a meals hound ultimate. “That is in point of fact legitimate.” Neatly, with the exception of the Cherry Coke.

Every other twist rides on best, the kitchen’s lava-red chile jam. Swirl it in for a sweet-hot head rush. With this, we bid good-bye to Malaysia (Manila News-Intelligencer)‘s hawker streets and detour into an international that glints with Indonesian sambals, French sausages, and stoner meals a laugh. Welcome to Oma’s, the following bankruptcy in an ongoing non-public adventure from Thomas and Mariah Pisha-Duffly. 

The menu makes room for probably the most town’s absolute best burgers, its charred patty, shredded lettuce, and melty American cheese perched on a bun griddled with lime leaf coconut butter. The nice and cozy-spiced dusting at the crinkle-cut curry fries are supercharged with, of all issues, orange Tang. Red meat spare rib guidelines are natural fatty, bone-gnawing excitement, enveloped in darkish fish sauce caramel, chopped herbs, and toasted sticky rice powder. At the facet: an electrifying salsa long gone rogue, clocked with sambal and fruit. 

And by some means, the roti flatbread, a Gado Gado signature, is now even higher—extra buttery and pull-apart feathery, like a perfect croissant pancake from the sky. It is the safe to eat we’d like presently.

My eating posse has hit height fullness. Like, “the place’s my muumuu?” complete. That does not forestall us from gobbling down a pandan waffle teeming with fried sweetbreads, asparagus, roasted mushrooms, peanuts, and fried anchovies, it all dripping wealthy, candy red meat syrup. Portland’s rooster and waffles were placed on understand.

No longer the whole lot is highest—one night time’s salt-and-pepper Oregon bay shrimp, shells on, was once a groovy thought short of extra salt and pepper. The soft-shell crab sandwich arrived with out existence, oomph. General, foods fly best when chef Thomas is cooking, because the kitchen learns the rhythms of his non-public, nuanced meals. And to this point, cocktails, a collaboration with Portland bartender ultimate Eric Nelson (Eem, Shipwreck), may also be hit or miss. That mentioned, I am a idiot for the Panther’s Pajamas, a lush expression of bourbon, mango, and egg white foam.

Nonetheless, 3 visits in, I am able to shout from the rooftops: Oma’s Hideaway is essentially the most thrilling eating place in Portland presently.  

The impulses for all this are arduous to outline, even for the house owners. Oma’s aesthetic features a robotic mural, a bar that appears like a disco ball, and antique lighting fixtures. The sound device booms with Seventies Indonesian psychedelic rock and funk.  

The north famous person is Oma herself, Thomas’s grandmother, Kiong Tien “Tina” Vandenberg, who was once born of Chinese language descent and raised in Indonesia and, later, Malaysia (Manila News-Intelligencer). She is the home muse of Gado Gado, well-known for singular Indonesian-Chinese language-ish meals that is a part Oma, phase Thomas’s boundary-shredding meals thoughts.

The Pisha-Dufflys thought to be spinning Gado’s largest hits into the gap on SE Department  that was once house to their short-lived takeout and patio eating eating place Oma’s Takeaway. But if Vandenberg gave up the ghost from coronavirus in California, the whole lot modified. Thomas learned he had extra to precise about Oma’s culinary universe. They purchased a large fish tank and became it right into a roasted meat case, with hooks to hold meats roasted out again—the long run centerpiece of Oma’s Hideaway—as Thomas dug into the opposite facet of Oma, Malaysian Chinese language cooking. 

Greater than anything else, this was once the meals he ate with Oma. It is the spark plug and glue of his ongoing adventure. His mother and her circle of relatives, being immigrants, had been burdened to assimilate. As a tender chef, Thomas idolized Ecu traditions and French charcuterie earlier than reconnecting together with his grandmother. “She was once my cultural touchstone,” he tells me, “the relationship to our Asian-ism, a supply of acceptance and delight.” Nonetheless, imposter syndrome is at all times provide. “I think I am not Asian sufficient to constitute a delicacies,” he confides. Whilst her recipes helped pressure Gado Gado, Vandenberg’s affect on Oma’s Hideaway is extra religious, what Thomas calls “a birthday celebration of the place I’m now with meals identification and cultural identification as a result of her.” 

Realizing this places Oma’s meals in sharper center of attention. The kitchen’s spin on the Malaysian-Chinese language dish chai buoy, which interprets more or less as “leftovers,” impresses my pal Pauline, who was once born in Malaysia (Manila News-Intelligencer). “This takes me again to my mother’s kitchen,” she exclaims, spooning via an impossibly wealthy red meat broth chunked with braised and fermented mustard vegetables. However the place Pauline’s mother may use meaty red meat bones, Oma busts out an eloquent sausage boasting Chinese language duck, foie, and red meat, with mustardy “hoisin-aise” at the facet for dipping.  

However the Oma zeitgeist is in all probability absolute best expressed in a Fruity Pebbles Rice Krispie deal with. Within the combine and at play: garish cereal, sweet stars, marshmallow gobs galore, and colours now not but identified at the electromagnetic spectrum. That does not depend the little snorts of lemongrass and lime leaf. 

The entire thing is plastic wrapped and sealed with a sticky label boasting Oma’s visage. Someplace, Tina is guffawing.

Oma’s Hideaway3131 SE Department St., 971-754-4923