Ohm

Ohm is all set to raise the bar for fine-dining Asian cuisine in the city, thanks to its innovative fusing of global food styles and flavours, besides an uber stylish presentation. Ohm's seating (76 covers) is at three levels. The interiors are contemporary, with the predominant use of glass, teakwood and bamboo, and miniature paintings, as well as some abstract work. The Oriental touches are subtly reflected in the woven rattan panels on the walls, a floral podium with Buddha hair urns, Saigon breeze candle lamps, and the use of Narumi crockery. On the menu, are Thai, Japanese, Chinese, Korean, Malaysian, Singaporean and Indonesian cuisine, besides a separate menu for dimsums and sushi. Try Crispy Shiitake with Enoki, braised Chinese shiitake mushrooms, Wasabi Prawns, Crispy Lamb with three peppers, prawn dumpling, Crispy Crab Claw in Black Pepper, Chicken Suimai and for vegetarians, there is Crispy Lotus Stem and Stir-fried Longbeans with Tofu and Peppers.
For main courses, on offer is Vegetable Olive Rice, Udon Chicken Noodles, Monkey Head Mushrooms with Preserved Vegetables, Okra in Hot Basil, and Miso Baked Cod, which undoubtedly is the highlight of the meal. Chilean sea bass steeped in mirin and sake (both Japanese rice wines, for the uninitiated), and topped with home-made mustard sprouts, the Miso Baked Cod is also one of Ohm's signature dishes. The vegetable olive rice also has a quirky twist, with Italian kalamata olives used in Indian long grain rice, tossed in a wok, Singaporean-style! For desserts, there is Warm Date Pudding with Vanilla Ice cream, followed by Pineapple Tart with Lychee Praline, and honey almond ice cream, both as superlative as the rest of the meal.