We return once again to one of our favourite Bangkok restaurants to enjoy the wonderful cooking of Thai Chef Purida Theeraphong. During this visit we enjoyed it so much that we had to return to eat again a few days later. The food here is traditional Thai but with a new modern approach and stunning presentation. Chef Purida retains the origins and main components of each dish , carefully searches out top quality ingredients and then balances the Thai flavour sensations (Sweet , Sour , Spicy, Bitter , Salty and Umami) to perfection.
Osha opened in 2014 and was quickly awarded `Best new restaurant in Bangkok`, which set the business up for a very exciting start. I read the exciting reviews and looked at the stunning food photographs in a hotel magazine so went out the next day to eat there and was impressed right from that great beginning. I`ve eaten in the very best Bangkok restaurants over the past few years and firmly believe that Osha should be included in the Top50 Asia list…beggars belief why it isn`t. Let`s keep our fingers crossed that the future holds promise , It certainly has my blessing.
I`ve already blogged Osha so there`s more info and photographs HERE if anyone`s interested. Let`s cut to the chase and get straight into the food.
Tom Yum Amber – This adventurous cocktail is made up from Mekhong Thai premium Rum , Angostura Bitters , Fresh Thai Lime , Sugar Syrup and Thai aromatic herbs – The restaurant menus are presented to the diners on ipads , I found this really helpful as I could see how the food looked before I ordered it. I was recommended this stunning cocktail whilst perusing the menu and it very quickly stopped me dead in my tracks with a good kick up the ass from the Thai Birdseye Chilli. Fresh Thai Aromatics including Galangal , Lemon Grass and Makrut Lime leaves were muddled into the base of the cocktail before shaking with the split and extremely spicy Chilli. The drink was then double filtered and served over dry ice. A fragrant cloud of perfumed Thai delights drifted around the restaurant from the dry ice vapours…..WOW. The bar tender kindly gave me the recipe and I purchased a bottle of Thai `Mekhong` Rum to take home with me to recreate the cocktail in England….it worked a treat.
Beef Wasabi Rolls – Seared Australian Beef Striploin (Marble Score 8), Asian Pickles with Wasabi-Citrus Vinaigrette.
Ahi Tuna Tower – Bigeye Tuna Tartare, Sriracha Citrus Dressing with Purple Yam Chips
Spicy Beef Salad – Seared `Japanese Wagyu Beef` , Artichoke and `Birds eye Chilli` with a Spicy Citrus Vinaigrette. – (750 Baht /£17.00/ $22.50)
Steamed Butterfly Pea Rice – Subtly scented Rice , naturally dyed by the flowers of the Butterfly Pea.
Osha Pork Chop – Marinated and grilled Pork chop with Thai Herbs , served with a North Eastern style spicy “Osha Jaew” sauce. – (550 baht /£ 12.00 /$ 16.50). Hands down , no doubt about it , the best Pork chop i`ve eaten in a lifetime. I would go back to Osha just to eat this one dish again. I actually turned my nose up at my wife when she ordered this off the menu. “Oh come on honey , don`t be so boring ….it`s a Pork Chop” . But I eat my words in defeat and as they say in Thailand…..”Ohhhh my Buddha” , it was a superb piece of cooking. A well sourced product , aged , marinated then cooked perfectly over fire. Smokey , Charred , Succulent meat accompanied by a spicy Northern Thai sauce. I crave this so much and Xmas can`t come soon enough until I return to eat it again.
Grilled Lamb Cutlet with Crushed Herbs – Lamb grilled with aromatic herbs crushed with North Eastern style spicy “Osha Jaew” sauce. – (750 Baht /£17.00/ $22.50). Nowhere near as impressive as the Pork Chop but I still stripped every tiny piece of meat from the bones. It would have been nice for this dish to arrive under a Glass cover filled with Wood smoke ….my favourite flavour.
Massaman Lamb – New Zealand Lamb shank Braised for 48 hours , Potatoes , Almonds , and Southern style Massaman Curry – (750 Baht /£17.00/ $22.50) . Eeeeeeehhhhh , this is a proper “Man” plate of food….I struggled to eat it but I got there in the end. Loved the gently smouldering Cinnamon stick.
Pad Thai “Chai Ya” – Chantaburi Rice Noodles, River King Prawns , Pork rind , “Chai Ya” salted Egg , Peanuts and Banana blossom – (450 baht /£ 10.00 / $13.50). I have eaten this before at Osha , it`s well made and looks absolutely beautiful…. As you can see.
Spicy Eggplant – Assorted Eggplants with Garlic-Basil Sauce , One of my favourite Osha dishes. Simple and effective.
Stir fried Asparagus and Shitake Mushrooms with Oyster Sauce.
Deep fried Banana – Quite a heavy dessert when you`re full and ready to burst. Very sweet , too sweet for my wife to eat….So I had to eat it all.
Coconut Crème Brulee – Classic Crème Brulee Scented with Toasted Coconut, Ginger and Hot Crispy Caramelized Sugar
Pure Botanic Sweet Kiss – Pandanus Sago, Mango Mousse and Coconut Milk with Butterfly Pea Flower. Beautiful and like something right out of a laboratory , fizzing and spluttering away at the table. Impressive.
A Set Honey and Lemon Pot De Crème with Fresh Thai fruits. For those that like a light finish to their meal then this is the dessert to order.
Fresh shavings of Mango with a spicy Chilli dip. A little treat sent out from Chef Purida while we were waiting for our bill. Sweet , Salty and definitely very spicy. This is how the Asians love to eat their fruit.
TO SEE MORE PHOTOS OF OUR OSHA LUNCH , PLEASE CLICK HERE.
Cumbriafoodie 
