Ooma: Discovering New Favorites
The Moment Group has recently exploded when it came to its branch expansion, evident in how there’s an Ooma, a Manam, or an 8 Cuts in most of the popular shopping centers in Metro Manila. One thing I admire about the group though, is that you can still expect great food and service quality in each of their branches despite its increase in scale! That's just one of the many reasons why me and my entire family keep coming back for more!
GARLIC STEAK (P498)
Ooma’s Hanger Steak definitely helped put the restaurant on the map; thanks to its reasonably-priced tender and well-marinated strips of hanger steak that perfectly pair with a cup of steaming hot rice. It’s been a regular fixture on our table ever since we first started eating in Ooma.
Recently though, Ooma introduced new additions to its menu, which included the Garlic Steak; which made for a nice alternative to the Hanger Steak. The truffle oil of the Hanger Steak is swapped with a delicious teppanyaki sauce; while the sautéed shiitake mushrooms are replaced with deep-fried golden oyster mushrooms and sautéed kailan; lending the plate a nice variety of color and texture.
I honestly couldn’t choose between the OG Hanger Steak and the Garlic Steak, as both equally deliver on taste, quality, and delight. I guess I would just have to alternate between them in every other visit?
It’s important to note though that their hanger steak in recent years tend to be of a chewier kind (compared to when Ooma was just starting); possibly due to the need to maintain its price tag. Despite this though, it has remained (and will remain) a regular order fixture for us!
EBI TEMPURA AND ROASTED TOMATO COLD SOBA (P338)
The Ebi Tempura and Roasted Tomato Cold Soba is also one of Ooma’s relatively newer additions and is basically the dish that I think of whenever I feel scorched by this summer’s heat. It tweaks the traditional cold soba noodle dish by infusing the broth with matcha, and serving it with juicy roasted tomatoes. I forgot to ask them to serve the Ebi Tempura on the side (so that they’d maintain their crunchy batter) so they ended up barely floating at the center of the bowl.
Nonetheless, the dish makes for a perfectly refreshing lunch! This may be a complete departure from our usual bowl of the Buta Kakuni Udon, but I definitely have zero regrets with the replacement!
CRISPY TAKO MAKI (P265)
I’ve recently been binging on anything that comes with fried octopus, so when I saw the Crispy Tako Maki on Ooma’s menu, I was immediately drawn to it. My mom’s not a big fan of raw sashimi, so she easily agreed to my choice. The Crispy Tako Maki came drizzled with a blend of Bulldog aioli, and a soy dashi glaze which created a nice harmony of creamy, sticky, salty and sweet. The plate is loaded with bonito flakes (katsuobushi) which lent the rolls a pleasant salty topping.
Ooma
3F, SM Fashion Hall, EDSA Cor Julia Vargas Avenue, Ortigas, Mandaluyong City
Date of Visit: February 1, 2020 with Lily Chua
