For Vichit Mukura and Supapitch Pithayanukul, the executive chef and owner of Royal Osha Bangkok, travelling is what inspired the creation of the fine-dine restaurant. With over 40 years of travelling and tasting the delicacies of the world, chef Vichit has created the latest menu under the concept of “Classic Thai Elegance Reinvented” with the help of Supapitch and her sister Kewaline Pithayanukul who is also a chef and owner of Royal Osha Bangkok.
Supapitch, chef Vichit and Kewaline
Reflected through the restaurant’s venue on Wireless Road, traditional high art forms are infused into every aspect of Osha’s decor. From the mural at the entrance depicting the Ramayana epic to the large Chada-shaped chandelier above the main dining hall, everything is designed to convey Thai culture at its best. Another aspect and definitely the most important boasting Thainess is the food.
The Chef’s Table menu at Osha’s new Glass House zone rotates seasonally. Commencing the new seasonal menu is the Japanese conch shell with fresh herbs in a rice noodle roll. Inspired by chef Vichit’s trip to Japan, the dish blends together premium Japanese ingredients with the Thai spicy salad style. Next in line is deep-fried Taraba crab meat with seabrite and piper leaves—crispy and packed with layers of aromas and taste. Spring roll lovers will be thrilled to try the following triangular foie gras spring roll with chilli sauce.
Moving onto more serious dishes, the panfried scallop with steamed egg and spicy chilli lime sauce mixed salad is very satisfying, especially to the Thai palate. More seafood comes next with the clear, smoked dried fish soup with seared yellowfin tuna and green pea. The fried lobster with spicy yellow curry is another delightful dish catering to Thai tastes but with an intriguing westernised presentation.
Sweet fermented rice sorbet with crispy coconut and rice flour shell
Ending the meal is a curious creation. Sweet fermented rice sorbet is served with crispy coconut, rice flour shell and coconut and egg custard with condiments. The dessert is beautifully presented, each element traditionally Thai but once again presented unexpectedly.
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