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Osha wows guests with its extravagant décor featuring a gold-on-purple theme. Just as compelling is its contemporary take on Thai classics.
Rating : 16/20
An extensive selection of appetisers and salads veer from light to hearty. Squid with salted egg aioli is simple but moreish, while tuna tower delivers a welcome dash of zest via a Sriracha citrus dressing. Less punchy, and better for it, is the perfectly seared Hokkaido sea scallops with aubergine chutney and a jerusalem artichoke puree. Make room for inventive spins on perennials such as pad krapao. Osha’s rendition of this humble stir-fried dish with holy basil and chilli comes with melt-in-the-mouth Kagoshima wagyu beef. Tom yam goong is prepared table-side by pouring liquid infusions of galangal, lemongrass and kaffir lime through a coffee syphon. Another classic given the treatment is the tender massaman lamb which, although slightly on the sweet side, carries alluring hints of aromatic smoke achieved through the burning of a cinnamon stick into the sauce. Close things out with mango and sticky rice or the traditional Thai dessert of bua loy, glutinous rice flour in coconut milk with boiled egg in syrup.
Rating : 32/40
The wine list covers a wide selection of labels from around the world and is especially strong on white wines to match the spicy Thai cuisine. Try the creative cocktails, many of which incorporate Thai spices and herbs.
Rating : 17/20
Rating : 16/20