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| - It was Andrew Zimmern of Bizarre Foods that predicted that Filipino cuisine would take the spotlight and become the next big hit of the food world. Since then, we have seen many talented and notable chefs such as Sheldon Simeon, Dale Talde, Miguel Trinidad, and Yana Gilbuena bring their own interpretations of this truly engaging and vastly influenced cuisine to North America. A very welcome arrival for something we as Filipinos have enjoyed all our lives with our family, friends and loved ones.
It warms my heart to see that the Filipino hospitality, coupled with true passion and creativity is alive and well at Oohmami Pares House & Noodle Bar. Upon entering the cozy space, the place is alive with activity, conversation, and classic hip hop beats that bring a sense of nostalgia and familiarity to my being. Chefs and co-owners Saturnino (Sonny) and John greet everyone like family and treat you well. The chefs bar is the perfect spot to watch the action, people watch, or just shoot the breeze.
The menu is a selection of familiar Filipino dishes that have been given a light touch of modern flair and contemporary styling that re-interprets the cuisine, but keeping the flavours that make them distinctly Filipino. The ingredients are fresh and locally sourced, including the noodles for their signature mami bowls which are handmade.
Speaking of the noodle bowls, the mami bowl is a hearty noodle bowl filled with a housemade broth, noodles, chicken, beef, pork, or wontons. You can think of it like a ramen of sorts, but with a style and flavour that is unique, most notably in the broth, which has a more subtle flavour profile than a ramen. It's a filling meal that is both satisfying and comforting.
If you are in the mood for snacks, the selection of appetizers at Oohmami is a spotlight of familiar dishes that are perfect for sharing. My favourite is the wings which I have had in both the adobo and the banana ketchup flavour. Another notable selection is the Sisig tacos, made from local pork, grilled and seasoned to perfection, and served on fresh corn tortillas, topped with fresh scallions, cilantro, pickles onions, and queso fresco. Delicious.
Since I am a rice-aholic, I can't forget the wonderful things Sonny and John do to complement this Asian staple. The Tipsy Tapsy is a refreshing take on the classic tapsilog plate, "tap" from beef tapa (cured beef) and "silog" being a suffix that's applied to a Filipino breakfast plate with garlic fried rice and a fried egg. The steak is neither cured or cooked to oblivion, but rather given a deliciously savoury and slightly tart marinade, grilling til it's just done. It's tender, juicy, and a the best steak I've had in a while.
The chicken inahaw is a grilled chicken rice bowl that is lightly flavoured with a summery tropic-esque lemongrass essence that is so beautifully incorporated in the meat that it's hard to just eat one bite and give back the fork if you happen to be sharing. Not to mention that the meat is so tender, that you can just eat it with a fork.
It is with a full stomach, a warm heart, and with new friends that wish the crew at Oohmami Pares House & Noodle Bar the best of luck in this truly amazing little restaurant. If you enjoy the vast selection of Asian food in this city, I strongly suggest that you come here and make some new friends of your own. Filipino hospitality is real, it's a wonderful thing, and you will love it.
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