I had been eyeing this place for a long time so I asked the friends to dinner to celebrate my recovery (actually just an excuse. Lol I just wanna eat). Rushed from a Friday dance evening, they were still at their first dinner service when I arrived and they apologized for being understaffed that day. So I just waited around for the friend to arrive which she stepped in soon enough 

They serve a 5-course menu at $135++ per pax though there were many small bites in some of the courses so it actually did feel like you were eating more

Tangpyeongchae 
Cheongpomuk | Watercress | Egg | Black Fungus | Capsicum 

We were asked to roll it up and eat with one bite. It tasted like gimbap, atas version. We liked it. The sweetness and the crunch followed through and the fragrance of the seaweed ended it on a nice note

Mandu
Pork | Tofu | Pickled Cucumber

Slightly acidic due to the pickled cucumber, the pork was well marinated.  But among all the bites, I wouldn’t have picked this for a second serving if I was given an option

Hobakjuk
Rice Chip | Pumpkin | Cashew Nut

Really liked this. The pumpkin was sweet and soft and the rice chips gave the crunch on the outside

Aehobak 
Korean Zucchini | Prawn

I call this zucchini burger. It was innovative and I I actually didn’t mind another portion of this. You could taste the crunch from the zucchini and the succulent sweetness from the prawn  

Deo-deok
Bellflower Roots | Gochujang | Quinoa 

It was a little spicy and the heat really kicked in after awhile. It was good and definitely not something we expected 

Maesil 
Korean Plum | Green Apple

Like palate cleanser, there was a surprising pop as you ate this in your mouth. The sudden splash of plum juice also woke me up instantly 

Domi 
Red Snapper | Green Bell Pepper | Cucumber | Makjang 

Korean-style sashimi. I liked that I could taste the freshness of the fish with the slight spicy and salty makjang 

Jeonbok 
Abalone | Yuja

Really love the cook on the abalone. Flown fresh from Korea, slightly sautéed and served with a refreshing citrusy sauce. The texture was slightly chewy, succulent with a sweetness that followed through  

Gabojinjeo 
Cuttlefish | Pollack Roe

The cuttlefish was rather normal. It tasted like cuttlefish. Lol

Sae-U
Blue Prawn | Chilli Marinate

Inspired from raw prawns back home, they decided to recreate this dish. Well, it’s prawn sashimi with chilli marinate. If you like prawns, sashimi and can take spiciness, then you will probably be able to accept this dish 

Surprise ‘Onmi’

We were guessing what would be the surprise. We didn’t guess it would be noodles. Inspired from somen, they topped it up with scallops using wheat noodles, with nutty perilla oil, soy sauce and Korean seaweed. It’s good. I loved it. I thought the flavours worked and the texture of the noodles was delicious 

And came our mains at last, though we were so full already. Mains were served quite fancy. I felt like I was a Royal in olden days having a feast. And the best part? The banchan, rice, soup and vegetables were refillable 

Galbi-Sal
Ganjang marinated Short Ribs

Could smell the ribs when they placed it down on the table. However, we thought the ribs were quite salty like no matter how much Perilla leaf I ate, it doesn’t seem to help. The friend told me it’s so salty she had to finish the entire bowl of rice (and she went for another portion of it. Lol) 

Galbi Suyook 
Braised Beef

I actually liked the braised beef more than the ribs for it was well cooked and tender and it went well with the banchan 

Gomtang 
Beef Bone Soup (cooked for 30 hours)

I had a sip of the soup after eating the ribs. It was a mistake. The flavour of the ribs were so strong that the soup was tasteless. But we did manage to taste it after a few more many sips. You could taste the freshness of the ingredients inside the broth. It was milky, hearty and warmth for the stomach 

Gondeule Bab
Thistle Rice

The friend really liked the rice. lol

Susu-Bukkumi 
Millet | Red Bean | Milk Icecream 

We liked the dessert. The millet pancake was nicely done and it went nicely with the milk icecream and red bean: it was a good end to the meal 

I actually did enjoy my meal at Onmi, other than the really salted ribs. We asked the staff If it supposed to taste this salty and they mentioned it’s a little salty but still acceptable for the palate. The friend and I looked at each other and said nothing. lol. I thought perhaps with some fine-tuning on their food and a higher standard in their service, they can be the next restaurant to watch with potential to go further. I would love to return again in the future and a chance to try a different menu

ONMI

107 Amoy St, Singapore 069927