Spill The Dish is a DiscoverKL series where we get local restaurateurs to spill the dish on their signature dishes, including how it’s made and what inspired them to put it on the menu.
If there’s anything Malaysians enjoy, it’s Boomerang-worthy food—molten lava cakes and omurice dishes would be 2 instances.
Nothing beats slicing through the aforementioned dish and watching the liquids seep out slowly, lava-style, and the Omulab team knows this for a fact.
After all, they serve up 1,000 plates of the dish every single week—that’s an average of 4,000 plates a month!
The Omulab team first discovered omurice when they were in Japan and knew that the fuwa-fuwa (fluffy) omurice would be a big hit if they introduced it in Malaysia.
“Since there aren’t any local restaurants that has served this type of dish before, we think that it would be a good idea to serve this authentic Japanese food to Malaysians,” Siew, the owner of Omulab, shared.
It has been more than a year since they first introduced their fuwa-fuwa omelette to KL-ites and the team are on a roll, introducing newer dishes like burnt cheesecakes and mochis since their launch in January 2018.
What remains as their signature dish though, is the omurice. So, we got the team to spill the dish on their iconic egg-y offering, including how it’s made and what makes it so addictive.
“We make sure all our eggs are fresh and the key to keep the texture right every time is the skills that we use while preparing the omelette,” Siew noted.
At any given time, there are 3 trained omurice chefs behind the pan.
Skills aside, it’s also the eggs used, which is about 3 eggs per dish.
“We beat the eggs evenly and strain it. Then, we heat the pan with some oil/butter and pour the egg into the pan. We will stir the egg while it’s cooking and cook the egg until it’s moist enough, before flipping the egg. We will serve it on the rice when it’s done. It takes roughly 4 minutes,” Siew said.
The eggs are sourced from eggnovative, kenkori which, according to the team, is the best egg in the market by Japanese standard and you can even eat it raw.
Only non-stick pans are used to cook the omelettes as appearance matters very much in the case of omurice. They can’t risk parts of the mixture sticking to the pan and serving customers blemished fuwa-fuwa omelettes.
In order to maintain the moist, creamy consistency of the omelettes, trained chefs have to keep to perfect timing to avoid overcooked eggs, considering how the magic lies in slicing open the fluffy omelette to reveal a golden blanket of semi-cooked egg.
While omurice will always remain as their signature dish, the team divulged that they will continually aim to produce different sides which will be a perfect pairing to the fluffy omelette.
If you’ve yet to give Omulab’s omurice a go, you can do so at their PJ outlet in Seksyen 17.
Hours: Tuesdays-Sundays: 10.30am-10pm, Closed on Mondays
Address: No. 7, Jalan 17/45, Petaling Jaya
Tel: 03-7492 7506
All Image Credit: Omulab