I have been a fan of the Southeast Asian dishes interpreted by Chef Thomas Pisha-Duffly alongside wife Mariah since discovering them at pop-ups, then through the successful opening of Gado Gado. And here we are now with this outpost of a Covid-19 pivot of the parking lot of Gado Gado, a takeaway tent (named Oma’s Takeaway) that highlighted more street food, grown up now into its own brick and mortar location on SE Division of the updated name Oma’s Hideaway. The menu here is original in bringing his food memories from his grandmother/Oma and travels together with his own personal touches – its a food adventure you will enjoy whether you are familiar or unfamiliar with the original source inspirations of Chinese by way of Indonesia, Malaysia, and more. 
Cocktails are creative and one of a kind, created in collaboration with Eric Nelson of Shipwreck and then made real by Emily Warden. You can find librations like the wonderfully named “One Thing Led To Another” with tequila, lime, Oma’s ‘should be famous’ pickle brine and cucumber, or the “Oaxaca Meets Malacca” with mezcal, char siu glaze, Cynar, bitters, and five spice. 
On the far right you can glimpse the Bellweather, a bright cocktail with smoke – starting scotch whisky, vanilla, citrus, ginger beer, and Laphroig spritz. I can also vouch for refreshing with a kick Oma’s Watermelon Smash, crafted with hibiscus tequila, watermelon, cucumber, basil and serrano chili. It’s seen here with the White Lotus, made with rums, toasted coconut, soursop, lime, and falernum. Go for full fun with their Moonage Daydream Slushee with tequila, Aperol, pineapple, mint, shiso, lime, and absinthe. You will also find jello shots alongside some zero proof options and beer and wine. You can also see a hint of the beautiful, I tell you beautiful, inside bar.
Roti Canai is a must order here. It’s always on the menu, and always so good. Chef Thomas Pisha-Duffly has put a lot of practice and love perfecting the roti over and over and it shows. The flakey, doughy, perfectly textured flatbread is seved up with a sweet corn curry for dipping with turmeric pickle and puffed sorghum.
