One of the owners of OMA Restaurant and Bar is a gorgeous lady named Tina whom I have known since she was a young girl. Her father’s family owned the house across Speedy’s parents’ house, the families knew one another and, after I married Speedy, I met them too. When Speedy and her brother, Buddy, suggested going to OMA last February, I didn’t even know that Tina was one of the owners. I only found out when we were frantically going around the Scout area looking for it.
We did manage to find it, we ate and had a few drinks, Tina didn’t know we were coming, we didn’t know she’d be there that night but, you know, serendipity interceded. It was great to see her again, now a grown woman and mother of two, more beautiful than when she was a girl.
But, enough nostalgia. Let’s talk about the food. There were four of that night — me and Speedy, Buddy and Laura — we ordered individual dinner meals aside from the ones that we shared. I can only speak for the dishes that I ate.
First of all, food in OMA is underseasoned — to cater to the trend toward law-salt diet, I suppose. Not really a problem — just ask a waiter for a salt shaker.
The pizza was not the first dish to be served but I will talk about it ahead of the others because it is something I’d recommend to real foodies. The very thin-crusted pizza is topped with malunggay (yes, malunggay!) pesto and tinapa (smoked fish) bits. Absolutely delightful.
The dish I ordered for my dinner was grilled pork belly served on a bed of laing. The pork was much too fatty but, other than that, great combination.
For my drink, I had a flaming blowjob. I don’t know how the drink got its name but this layered cocktail drink has been around for decades.
Our pica-pica consisted of cheese sticks that weren’t sticks at all. Let me explain. Filipinos cook cheese sticks by deep frying cheese sticks wrapped in spring roll wrapper. At OMA, cheese cubes are wrapped in wonton wrappers. Must be hell to prepare but the result was good! The thinner and softer wonton wrappers made a crispier and lighter wrapping for the cheese.
And then there was the lamb salpicao. Not better than beef salpicao but just as good in a different way. Hard to describe but if you’re conscious of meat textures, grains, color and aroma, you’ll understand what I mean.
I don’t know what the total bill was; I only know that we split it four-ways. I do remember that Buddy had a steak and it cost over P400.00, if I remember correctly. Not exactly cheap but they’re creative and imaginative with their food at OMA.
OMA Restaurant and Bar is located at 85 Scout Fuentebella Street in Quezon City.