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2 Chefs Too Many is a Japanese spot tucked away in the sleepy HDB neighbourhood of Changi Village. Let’s be honest, how many of us will travel all the way there just for a meal? However, with the opening of its first hawker stall, Omu Place, at Hong Lim Market & Food Centre in early June 2o26, I can foresee more customers having the opportunity to try their offerings.
The menu looks promising, and features 5 varieties of omu rice such as the Original Omu Rice (from S$5.90). There are also a few udon options, katsu don, appetisers, and even daifuku for dessert.
Since we’d just walked under the blazing sun, our bodies were all hot and sweaty. It was the perfect occasion to cool off with the Cold Truffle Goma Udon (S$5.90/S$7.90). The portioning for the medium S$5.90 option was decent, topped with a poached egg, carrots, broccoli, and cauliflower.
After ceremoniously bursting the egg to release the golden flow of yolk over the udon, we gave it a good toss and the thick strands of noodles gradually turned from ivory to pale yellow. Each strand was enveloped in the combination of creamy sauce and thick egg mixture.
Besides the invigorating coldness of the udon, each strand was addictively chewy with a light, earthy truffle flavour. As for the goma (black sesame), I felt that it could have more impact as the truffle hint overshadowed its nuttiness.
We then moved on to the omu rice and decided to get the most expensive option — Cheesy Wagyu Hamburg Omu Rice (S$12.90). Don’t blame us, we felt a little fancy that morning. Beautifully presented, the dish consisting of rice and moist omelette was surrounded by a pool of glossy brown sauce, crowned with a beef patty topped with cheese.
The wagyu beef patty was impeccably moist and tasty, but I felt that the sauce and cheese could have a little more oomph. To me, the flavour was a little one-dimensional. What surprised me was that they didn’t just use plain old white rice, but tasty butter rice that paired flawlessly with the creamy omelette and beef.
Oh, before I forget, the sides like Gyoza (S$3.90) or Takoyaki (S$3.90) are available at a discounted rate of S$2.50 with any order of a main. The Takoyaki came in a cluster of 6, generously topped with mayo, shredded seaweed, and bonito flakes. Though the small orbs weren’t the most moist I ever tried, the taste was good with a small piece of octopus stuffed within. For someone who hasn’t had this in ages, it still managed to hit the sweet spot.
I usually don’t pay much attention to miso soup, but Omu Place’s loaded rendition deserves a moment in the spotlight. Besides the usual tau pok and sliced leek, there were also cubes of carrot and daikon for added texture.
We also tried the Daifuku (S$2.50), which, unfortunately, was a little underwhelming. There was too much cream inside, and the black sesame paste within didn’t make much of an impact.
Overall, with the exception of a couple of hiccups, we were generally quite impressed with the offerings at Omu’s Place. If you’re craving some Japanese fare at Hong Lim Market & Food Centre, go give them a try!
Indonesian Food House: $5 lontong & mee rebus sold out in 3.5 hours daily
