In Pasta J's new iteration as O'maJ at Novena Gardens, its menu favorites have thankfully been retained. Specials of the week or off-the-menu items rotate according what the kitchen could procure fresh or if they're happy to share their experiments that met their standards.
O'maJ still has their rules on minimum spend, which will not sit well with many potential diners. Have you seen their reservation notes on Chope? It's super long. But it doesn't matter to us. They also have rules on accepting small well-behaved dogs visiting alongside their humans, and not the big ones unless the owners are very disciplined. If pet owners can't control their dogs' spraying or acting out, then don't visit. This is not a dog cafe. I'm thrilled that the restaurant secured their pet license; I'm in full agreement and support in how they choose to enforce the license and not have that revoked or cause too much trouble to the cleaning crew.
We didn't exactly celebrate our tenth wedding anniversary. We simply went to O'maJ for the usual dinner, with Choya. Hahaha. It’s crazy how much we enjoy its food and fusion flavors. Although I still think that the soups and many dishes could do with a lot less salt. The dog has been spoilt rotten here. She tries her luck with John, but she knows she only gets a pat. She has better luck with Angie and Xena who'll always come pat with her when they have a moment, and feed her beef treats the kitchen has made.
One portion of pasta isn't that big here. Two could easily share and still have space for other items. We had a spaghetti of clams, bacon and shrimps. It was dependably salty, full of umami and gave me much happiness. It always comes with sliced chilli padi, which is much appreciated. I really only wanted the spaghetti and the sauce. Tossed the shellfish over to the man to polish off.
We asked the kitchen about their pork of the week. They came up with a special order of ribs for us — two nice-sized ribs of Iberico pork in tamarind sauce, drizzled with toasted sesame seeds and garlic. It was honestly fabulous. I thought it would be crazy fatty (that's why I don't take cuts of wagyu unless it's the rump), but the kitchen had balanced it well. It was tender, and the fatty bits weren't that bad or filled up such a big part. The man wasn't about to let go of the ribs. He used his hands to get to the best bits at the bone. Heh.
O'maJ still has their rules on minimum spend, which will not sit well with many potential diners. Have you seen their reservation notes on Chope? It's super long. But it doesn't matter to us. They also have rules on accepting small well-behaved dogs visiting alongside their humans, and not the big ones unless the owners are very disciplined. If pet owners can't control their dogs' spraying or acting out, then don't visit. This is not a dog cafe. I'm thrilled that the restaurant secured their pet license; I'm in full agreement and support in how they choose to enforce the license and not have that revoked or cause too much trouble to the cleaning crew.
We didn't exactly celebrate our tenth wedding anniversary. We simply went to O'maJ for the usual dinner, with Choya. Hahaha. It’s crazy how much we enjoy its food and fusion flavors. Although I still think that the soups and many dishes could do with a lot less salt. The dog has been spoilt rotten here. She tries her luck with John, but she knows she only gets a pat. She has better luck with Angie and Xena who'll always come pat with her when they have a moment, and feed her beef treats the kitchen has made.
One portion of pasta isn't that big here. Two could easily share and still have space for other items. We had a spaghetti of clams, bacon and shrimps. It was dependably salty, full of umami and gave me much happiness. It always comes with sliced chilli padi, which is much appreciated. I really only wanted the spaghetti and the sauce. Tossed the shellfish over to the man to polish off.
We asked the kitchen about their pork of the week. They came up with a special order of ribs for us — two nice-sized ribs of Iberico pork in tamarind sauce, drizzled with toasted sesame seeds and garlic. It was honestly fabulous. I thought it would be crazy fatty (that's why I don't take cuts of wagyu unless it's the rump), but the kitchen had balanced it well. It was tender, and the fatty bits weren't that bad or filled up such a big part. The man wasn't about to let go of the ribs. He used his hands to get to the best bits at the bone. Heh.
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