Oma's Hideaway

"Going to this Southeast Division Southeast Asian restaurant always feels like a party, from the first popping boba Jell-O shot to the Fruity Pebble rice crispy treat eaten on the way out. In a funky dining room decked out in marine wallpaper, diners dunk impossibly flaky roti canai in an earthy squash curry, slurp decadent laksa broth from a bowl piled with rice noodles and shrimp, and bite into burgers dripping with chili shrimp jam and egg yolk mayo. The true move here is to order anything out of the charcoal oven, in particular the succulent, lacquered char siu, available as a platter or as the star of the wonton mee." - Eater Staff

"Oma’s Hideaway, Gado Gado’s sister restaurant, shows off the city's love for fun, Asian-influenced mash-ups. There’s surf and turf served with Hawaiian rolls, traditional Indonesian corn fritters served with peanut sauce for dipping, Fruity Pebbles Rice Krispie treats kissed with lime leaf and lemongrass, and more dishes inspired by the chef’s Chinese-Malaysian grandmother. Somehow, it all just works—and is perfect for sharing. The space, with fun sea creature wallpaper, disco balls, and ’70s light fixtures, is the perfect spot to catch up with friends and get a much-needed serotonin boost after a long week. photo credit: Megan Willis Food Rundown Salted Egg Yolk Curry Fries A must-order. These fries coated in a rich salted egg yolk sauce, hit with fermented serrano, and served with sambal ketchup are a true crowd-pleaser. Even your friend who always sticks to American staples will be swayed. Add optional char siu burnt ends if you want to amp up the decadence. Raita Salad There are serious (and, dare we say, sophisticated?) dishes lurking on Oma’s menu like this raita salad. It’s a riot of textures—maximalist bites that combine charred beets, crispy curry chickpeas, and grapefruit with cumin-ginger yogurt and chile oil that’ll jolt your palate awake. Chinese BBQ Pork Sometimes this platter of char siu comes with five spice coppa and longan chimichurri, while other times the pork is glazed in cherry cola and served with coconut terasi sambal. Whatever style is on the menu, this sliced pork should be on your table, especially if you’re with a group." - Krista Garcia

"Cozy doesn’t have to mean a vaguely European pub vibe. At Oma’s Hideaway, the room dances in kaleidoscopic disco light. Tables are close together, which adds to the literal warmth in the room (seriously, come here when it rains and see how quickly you warm up inside). The food is just as warming, from salted egg yolk curry fries, to heaping “pesto pasta” made with Korean tteok, to spicy laksa with coconut shellfish gravy. Hideaway is in the name, but Oma’s is truly a cozy lover’s paradise." - Carrie Uffindell, Eater Staff

"Oma’s Hideaway shows off the city's love for fun, Asian-influenced mash-ups. There’s char siu and longan chimichurri, curry fries with salted egg yolk butter sauce, Fruity Pebbles Rice Krispie treats kissed with lime leaf and lemongrass, and more dishes inspired by the chef’s Chinese-Malaysian grandmother. Somehow, it all just works—and is perfect for sharing. The space, with fun sea creature wallpaper, disco balls, and ‘70s light fixtures, is the perfect spot to catch up with friends and get much-needed serotonin after a long week. " - krista garcia

"Once upon a time, tall burgers with fat patties and stacked toppings reigned king in Portland; a smash was out of the question, juiciness ranked more important than char. Now that Portland is absolutely inundated with smash burgers, a true, juicy burger feels almost refreshing, especially when it has a clear concept outside the tried-and-true ketchup-mayo-onion-pickle. Oma’s Hideaway may be known for its succulent game hens and lacquered meats, but the thick, almost intimidating Oma-zing burger is a treasure, a beast slathered in chile jam, topped with American cheese and a proper layer of house pickles. What sets it apart, however, is the swipe of lime leaf butter on the bun — it adds just a touch of fragrant sweetness." - Rebecca Roland, Janey Wong, Ron Scott