Popular bakery and brunch destination O’Mills has expanded with a new concept: O’Mills Firewood Alchemy.
The brand is stepping into new territory, using fire and fermentation to explore a dinner-first setting, anchored by the primal energy of a wood-fired oven.
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About O’Mills Firewood Alchemy
Located on Huashan Lu, the entrance opens onto a spacious terrace, currently waiting out the colder months. Inside, a foyer leads straight to the heart of the operation: a large, custom-made cast-iron French oven fired with applewood.
This centerpiece produces new signature sourdoughs, pizzas, and a rotating roster of roasted dishes.
The interiors sets a distinct mood. The main dining room leans dark, with granite-toned walls and grey granite tables grounding the space. Counter seating faces the open kitchen, and a dedicated room houses wine and shelves of fermented goods.
By day, it functions as a relaxed spot for lunch and brunch. Come evening, the lights drop, and the energy shifts into something more intimate for wining and dining.
Fresh Baked Goods
The bakery DNA remains front and center, with breads and pastries baked daily using European flour and black wheat from O’Mills’ own farm in Xinjiang. The fresh goods are displayed on an almost gothic Viking-style table in the middle of the foyer as you enter.
Original Wild Yeast Sourdough Organic Flour Country
The quality and care here are consistent with the standards that launched the brand in 2018, the same standards that propelled O’Mills to its current popularity.
Xinjiang Black Wheat Sourdough Country
Sourdough Double Cheese Organic Flour Country
Olive Focaccia
Tomato Focaccia
Chive & Parmesan Focaccia
The Dinner Menu
The menu is built for sharing, featuring dishes created specifically for this concept. It opens with starters like Caesar salad and steak tartare, each with a unique spin. Larger plates continue the communal theme: roast chicken, braised lamb shoulder, pizza, and generous pots of seasoned rice meant for the center of the table.
Fermentation runs quietly but consistently through the menu. It’s present in the bread, but also in the house-made pickle board and kombucha (¥55).
Alchemy Seasonal Pickles Plate
The Alchemy Seasonal Pickles Plate (¥88) works as a starter or snack board, featuring sunchoke, lotus root, radish, and other vegetables, paired with a hummus dip.
Steak Tartare
Next, the Steak Tartare (¥88/two) is seasoned with house pickles for added complexity, then topped with avocado and taro chips on buttered, toasted black wheat bread.
Lamb with Cumin on Yogurt
A personal favorite is the Lamb with Cumin on Yogurt (¥68). Smoky skewers of lamb are lightly sweetened by paprika, served with tangy Greek-style yogurt and pickles that cut cleanly through the richness.
Alchemy Roast Chicken
A must-order is the Alchemy Roast Chicken (¥158), cooked in the firewood oven, carrying a gentle smokiness. The texture is phenomenal, taut yet tender — a hallmark of Qingyuan chicken — and juicy with a crisp skin.
But its the jus that brings it together, reduced slowly into a velvety, concentrated sauce.
Caesar Salad
For something lighter, order the Caesar Salad (¥98) with Qingyuan chicken and white anchovy, also available for brunch. Whole heads of butterhead lettuce are coated in parmesan, with firewood-grilled chicken and lightly pickled anchovies tucked underneath. It’s salty, smoky, crisp, and filling enough on its own.
Charcoal Braised Lamb Shoulder
And for comfort, there’s the Charcoal Braised Lamb Shoulder (¥218), stewed with herbs and spices in a dark broth with morels and root vegetables.
On the carb front, two Xinjiang rice dishes (¥398/regular, ¥598/large) are served tableside.
The Coral Trout version is flavored with dashi and flakes of trout, topped with a whole filet and salmon roe.
The Australian Wagyu MB5+ version comes with mushrooms and chives, leaning deeper and more meat-forward. A side of seasoned kombucha adds an extra hit of umami.
The pizzas lean unconventional. Toppings range from whole mackerel filets and eel (a familiar favorite at other O’Mills locations) to pork rib.
The White Miso Thick-Cut Salmon Pizza (¥188), topped with raw salmon and bonito flakes, is among the most popular. It’s not my personal favorite, though the appeal is clear for diners who see it as trading rice for bread.
What I really liked was the Wagyu Meatball (¥148) with daikon kimchi. The meatballs are roasted over charcoal, picking up a smoky edge, while the kimchi cuts through with acidity and freshness, snapping the dish back into balance.
For Brunch
In addition to opening for breakfast, brunch runs daily from 11am to 4:30pm. Familiar hits return, including Avocado Toast (¥68).
Potato, Forest Mushroom and Oxtail Ragu
The Braised Beef Open Toast (¥88) is cooked over charcoal, while the Potato, Forest Mushroom and Oxtail Ragu (¥98) delivers comfort without heaviness, its jus binding rich oxtail, earthy mushrooms, and tender potatoes for a satisfying dish.
Australian Wagyu Striploin
Handmade Black Wheat Pasta with Truffle
Miso Soy Pigeon
Newer brunch dishes include dry-aged Australian Wagyu Striploin (¥398/300g), Handmade Black Wheat Pasta with Truffle (¥138) and Miso Soy Pigeon (¥78).
Vegan Tiramisu
Baked goods and desserts continue O’Mills’ inclusive approach, covering vegan, vegetarian, gluten-free, and sugar-free options. The Vegan Tiramisu (¥58) was surprising. Grainy in texture but satisfying, it’s an impressive result given the constraints.
Xinjiang Chili Black Wheat Cake (¥22), Gluten-Free Blueberry Oat Cake (¥39)
Carrot Cake (¥36/slice, ¥360/whole)
Nomfluence Readers Deals
Claim your Nomfluence Readers Deals when you book via the link below.
Complimentary selected coffee or passion fruit tea, limited to one per person. Valid for dine-in guests until March 10, 2026.
Click here to book.
O’Mills Firewood Alchemy
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