OMU (OMU) @CTW 6th floor

A simple egg wrap that's anything but ordinary.

Japanese Omurice Restaurant is a restaurant that gets its ideas from a very popular menu in Japan. The atmosphere of the restaurant is quite open and airy, with natural light coming in to help make it feel less cramped. The ceiling is decorated with wooden branches, which somehow reminds me of a bird's nest. 555 Omurice, or egg-wrapped rice, is a very ordinary menu, but just by changing the way it is cooked or adding various sauces, it can make rice and eggs taste better instantly.

The menu here is actually quite limited. To order, start by choosing your desired sauce. Options include demi-glace, hayashi, curry, tomato, cream sauce, or perhaps panang or mapotofu.

After choosing the sauce, you can choose the Set Option. Set A + 50 baht will get you soup + Soft Drink, Set B + 50 baht will get you salad + Soft Drink, and Set C + 70 baht will get you soup + salad + Soft Drink. Or you can choose to add more options, such as fried chicken, grilled chicken, shabu pork, sausage, bacon, eggplant, mixed mushrooms, shrimp, ham burger, corn, fried fish or grilled salmon. The price of the option will not exceed 100 baht. Finally, if you want the lava egg, add another 20 baht.

I ordered a rice omelet with fried pork topped with curry sauce. I also added a lava egg (210+20 baht). The lava egg was carefully sliced with a knife to let the filling ooze out, and I took a bite before it was so good. But if you don't like to eat raw eggs, you might not like it that much. Because there will be a fair amount of egg smell. But if you eat raw or boiled eggs regularly, you will probably like this kind of thing. The curry here uses Japanese curry powder, Indian spices, and a stock made from red wine, vegetables, and fruits. The curry sauce is therefore very concentrated. The fried pork is also thick and delicious.

Another menu is salmon egg roll with grilled salmon, spinach, corn and cream sauce (220 baht). The sauce here is made by stir-frying vegetables until fragrant, then adding stock and simmering until it is done, then adding fresh cream and spices. This sauce is a bit thin, but it's okay with seafood. It's not too thick to be greasy. If it's too thick, it'll probably be greasy by the time you finish the whole plate.

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