Osha has made a name for itself as a luxurious Thai restaurant in San Francisco since opening in 1997. Its first outlet in Bangkok officially opened on Dec 12 after a soft launch period. Not only can you expect modern twists on familiar fare here but also a real show of theatrical ambience. The swank atmosphere of Osha incorporates Thai inspirations all over the place (without making you feel like you're dining in a convocation hall of a Buddhist temple). A picture of Hanuman swallowing a pavilion is projected onto the restaurant's entrance as if you're about to enter a place of momentous importance. Look up from the comfy couch to the ceiling that serves as a canvas for projected pictures of Thai mythical and heavenly beings. Ascend to the upper level via a golden staircase with a giant piece-de-resistance chada (traditional Thai headdress) chandelier hanging in the centre to get close to the golden ceiling. Here you can dine at a semi-circular seat shaped in a monk's bowl with views of a Thai mural depicting Ramakien. A private room is also available on this level if you want to have a very hi-so private party.
Osha Thai Restaurant & Bar
Thai
99 Witthayu Road
11am-2:30pm, 6-11pm (bar until midnight)
02-256-6555
www.oshabangkok.com
THE MENU
Sousvide egg (B280++) takes 60 minutes of cooking at 63 Celsius and we think it's worth the effort. With a spoon's touch, the egg breaks into creamy lava that mixes with other ingredients such as white truffle oil and kaffir lime dressing to produce a symphony of flavours. Dancing king prawns (B380) is basically goong chae nam pla revised. The usually very spicy dressing is turned into chilli-cilantro granita for curious effect. At first, it's cold and refreshing but later causes a delayed burning sensation, although not overwhelmingly. Spicy beef (B850) features seared Wagyu, fresh veggies and a sensibly spicy dressing with citrus touch. At this kind of price, however, you would easily expect something more substantial. Served on what looks like a stump, Roasted goose curry (B550) comes with a few unusual twists. For example, yellow squash is added for slight bitter contrast in this flavourful dish. For something with a molecular bent, try Kai kolae (B490). You'll get airy prik gaeng foam that immediately disappears in your mouth as a prelude to the juicy chicken covered in aromatic curry. A mini salad with caramelised peanuts is on the side to balance the spicy sensation. Even the simple-sounding Kao-klong (B120) has been revamped. The organic brown rice is cooked separately in a smoked coconut shell. Rice cooked with coconut juice sounds syrupy but it's actually enhanced with just the right amount of sweetness and scent. Served in a golden tray with a miniature chada, Osha-chada (B555) offers refreshing and light sips. You can taste the sourness of passion fruit but it isn't as sharp amidst the sweet scents of vanilla and apple. However, we would prefer to trade the fancy presentation for another glass of the actual drink instead.
INSIDER TIP
Thaninthorn Chantrawan, Osha's executive chef, has ample experience working at leading restaurants in the UK. We think he has done a good job elevating Thai dishes with new surprises through modern techniques. If you want to conduct an impressive business lunch, consider their affordable lunch sets – B385 for two courses or B485 for three.
SOCIAL MEDIA MOMENTS
Since they put on a good show with the grand ambience, you should really utilise it. Get a shot with the big chada chandelier in the background as you ascend on the golden staircase. Busting some traditional Thai dance moves is optional.
VALUE & VERDICT
There's no denying that the Thai dishes at Osha have been taken to new heights. However, given their pricing, Osha isn't the kind of place you can afford to stop by every day (unless your pay cheque is six digits). But it does offer a memorable meal with a memorable setting (and possibly a memorable receipt).
