Royal Osha Restaurant

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Thai Fine Dining with Style

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Royal Osha has been around for years, but it’s gotten better. We first visited when it opened and found it a bit too focused on the décor, not enough on the food. That’s changed. The restaurant now holds a Michelin Plate, and the kitchen is run by Chef Vichit Mukura, who spent over two decades at The Mandarin Oriental. The difference is obvious.

osha restaurant bangkok

The building is hard to miss. Big dark glass structure on Wireless Road in Ploenchit, opposite Lumphini Park, near Soi Ruamrudee. From the outside, it looks like a nightclub or an event venue. Inside, tall ceilings, a massive golden Thai crown hanging over the bar, rich fabrics everywhere. It’s a lot. With the lights dimmed and tables full, it works. Empty, it might feel overdone.

The Food

The tasting menus run from 1,890 to 3,590 Baht per person and focus on regional Thai ingredients. We’ve done the mid-range one twice. The à la carte menu has familiar dishes done properly.

A few things we’ve ordered more than once:

Miang Kham Bai Cha Plu — Betel leaves with dried shrimp, peanuts, and tamarind sauce. Served like canapés. Good starter, easy to share.

Tom Yum Goong Mae Nam — Giant river prawns in a clear broth. Not the creamy style, the traditional one. The prawns are huge, and the soup has good heat without being overwhelming.

Steamed Sea Bass with Chilli and Lime — Fresh fish, tangy sauce, nothing fancy but done right.

Crab Curry with Betel Leaves — Southern Thai style. Rich, spicy, and the crab meat was generous.

Khao Yum Dok Anchan — Blue rice salad with herbs and flowers. Looks like something for Instagram, but actually tastes good.

Khao Chae at Royal Osha

We went back specifically to try their Khao Chae during the summer season. At 1,250 Baht, it’s the most expensive version we’ve had in Bangkok. It was also the best. Jasmine rice in chilled flower-scented water, served with seven side dishes. The shrimp paste balls were excellent. The stuffed shallots, too. Each component was balanced, nothing too salty or sweet. They add carved vegetables and fruits, which feel a bit old-fashioned but fit the palace-style presentation.

Not something we’d eat every week, but if you want to try Khao Chae done properly, this is a good place.

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Service and Price

Staff speak good English and don’t hover. They check in when needed, explain dishes if you ask, and leave you alone otherwise. The wine list is short but has reasonable options. Not a sommelier’s dream, but fine for a Thai restaurant.

Prices are high. Expect 2,000-3,000 Baht per person for food, more if you add wine. It’s a special occasion place, or somewhere to take visitors who want Thai food at a higher level than street food or hotel restaurants. We’ve taken friends there a few times and everyone left happy.

What’s Improved

Royal Osha used to feel like it was trying too hard. The décor was the main event. Now the food has caught up. Chef Vichit’s influence is clear in how the dishes are balanced and presented. It’s still theatrical-looking, but the kitchen is serious. We’ll keep going back.

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