Restaurant O’maJ Review : Home of the largest selections of Wagyu tomahawks



O’maJ is the latest iteration of Pasta J. Why the name O’maJ? It’s a word play on ‘Homage’. They love food especially own heritage foods and they married best-loved flavours to add different dimensions to other cuisines. They have focused on really intense flavours and they’ve done this through sheer effort to caramelise, reduce, smoke, brine, cure, inject, pressure-cook, de-stem, age and cleverly blend many ingredients for great depth of flavour – all done in-house.

  1. Iberico Pork Ribs, Available in Tamarind sauce.

What makes Iberico pork so special? Iberico Pork comes from the distinctive Black Iberian Pig. Native to areas of Portugal and central and southern Spain, the pigs’ diet of acorns and elements of the natural forests in these areas impacts the meat directly, giving it a nutty, evocative flavour. Black Iberian Pigs – also known as ‘Pata Negra’ – are bred to contain a higher fat content than many other pigs. That means that the pork they produce has a delightful tenderness that is sure to impress foodies and particularly pork fans yet to sample what Iberico has to offer. 

Here at O’maJ, the Iberico Pork Ribs have greater depth flavouring making it extremely delicious. The meat is so tender that it almost melt in your mouth. Really top quality meat.




  • Spicy, Smoky Seafood Paella

A richly flavored paella dish served in its own pan with a lip-smacking socarrat (burnt, crunchy bottom). Made with Smoked Sweet Paprika, Cayenne Pepper and a secret blend of seafood stock. Even spicier versions are available. Paired perfectly with a generous serving of pan-seared Chilean Seabass. Again expect stronger flavor in this dish.






  • Bultara Saltbush Dorper Lamb Rack Green Curry.

An extremely deeply flavourful and spicy green curry. With grain fed lamb rack that is not gamey, very flavourful and very tender. Served with Japanese rice, fresh coriander and beef stock.




  • Hamachi Kama

With home made rendang sauce, approx 350g.

Hamachi Kama is the collar of yellowtail fish (Hamachi).  It is the fattiest and juicy part of the fish and there are two in each yellowtail (one per side).  Usually, it is grilled/broiled until the skin is crisp and the inside is just cooked through. You can easily scrape the flesh off the cartilage with chopsticks. The home-made rendang sauce really do wonders to this dish eliminating any fishy smell while maintaining the soft tender flesh. 






  • Aged Beef Ramen

This is another unique dish, ramen served with two pieces of high quality aged beef. The broth is thick and deeply rich. This broth has a significant depth of flavor and multi-dimensional. Ramen broth is cooked over extended periods with multiple components, allowing tiered flavors to develop.

From tasting these 5 items, we believed O’maJ delivers the promise of serving heritage foods that married best-loved flavours to add different dimensions to these dishes


Available for order online for takeaway or delivery


Address : 273 Thomson Road #01-06  Novena Garden, Singapore 307644

​ Tel : 8261 3992

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