An offshoot of a luxurious chain of Thai restaurants in San Francisco, Osha Bangkok is different from its sisters because it serves Thai food with a modern twist. Molecular gastronomy is the name of the game, and it adds fun and ingenuity to the cuisine without compromising the integrity and big, bold fl avours. Diners can expect unique and new perspectives on classic Thai dishes.
Manning the kitchen is Purida “Chef Pu” Theeraphong, Osha’s corporate chef, who has been behind the success of many restaurants and kitchens in Australia and Thailand. At Osha she uses over 18 years of experience in the kitchen to perfect a balance between traditional cuisine and scientifi c techniques, as seen in the selection of inspired and creative dishes. Her crunchy squid fritters, coated with a rich, chai-ya salted duck egg aioli, are exceptional and a refreshing twist to the traditional stir-fry. Another dish worth mentioning is the poached fine de claire oysters that Chef Pu pairs with ma noi leaf jelly and makrut foam. The oysters are poached in a sous vide bag, retaining their brininess and juice, and are enhanced by Thai touches and fi ery nam jim (seafood sauce).
Address: 99 Wireless Road, Lumpini, Patumwan, Bangkok 10330
Website: www.oshabangkok.com, www.facebook.com/oshabangkok
Opening hours: Lunch: 11am-2:30pm, dinner: 6pm-midnight