A Creative Spin on Thai Classics
Unusually for Thai restaurants in Bangkok
, Osha is an import, having started life in San Francisco
where it gained a reputation for seamlessly wedding modern culinary techniques to the age-old tenets of traditional Thai cooking. Now established at its spiritual home in the Thai capital, the restaurant is impressing diners with menu designer and former head chef Thaninthorn Chantrawan’s inventive spin on classics such as pad krapao (the Osha rendition of this humble stir fried meat with holy basil and chilli staple comes with melt-in-the-mouth Kagoshima wagyu beef) and tom yam goong (the famously spicy Thai soup with coconut milk and prawns).