oSHA bangkok’s contrasting tastes, textures and flavours
With a prime location perched between Wireless Road and Soi Ruamrudee, the Bangkok outpost of stalwart San Francisco Thai restaurant chain Osha drips with charm, reflected ever-so-elegantly in the sleek Asian-flavoured interiors and its creative menu. The latter is designed by the restaurant’s newly anointed chef Purida Theerapong, who previously honed her craft in Australia for 17 years. Back in Thailand, she is excited about the abundance of local ingredients and produce, which according to her are “grown in perfect conditions." As such, chef Purida has taken the opportunity to create a degustation menu, and she says that she enjoys the challenge of using “difficult ingredients" in the guises of different flower varieties, all of which are present in the six dishes that make up the Osha Floral Set.
Dishes like the marinated Hokkaido scallops with mixed flowers salad and spicy gac sauce, says Chef Purida, are a measured balance of aromas and textures. “The light hues of lotus leaves and lemongrass are intended to match the light textures of the scallops," she explains. And the element of surprise begins from the first dish, the Garden Talk Crispy and Berry Sauce featuring crispy khao tang with flowers and freshly made look mon sauce. For dessert, the Pure Botanic Sweet Kiss, composed of pandanus sago, mango mousse, coconut milk, and butterfly pea flower, caps a sweet finish to a meal that’s a veritable work of art.
