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This San Francisco - born luxury restaurant is famous for its "Thai Cuisine with a Molecular Twist" concept; combining premium ingredients with traditional Thai cuisine and intriguing molecular cooking techniques. Glamorously decorated with a big golden "Chada" and ancient Thai-style wall murals inspired by the Grand Palace, this place is within a walking distant from Lumpini park and the Holy Redeemer Church. And these are what we tried... The poached Fine de claire is seasoned with Mhanoi-leaf jelly and Kaffir Lime foam. The duck spring rolls are served in a smoke dome, giving off the most delightful smokey aroma that goes well with the sweet ginger and plum sauce. Their "Padthai Chai Ya" is loaded with river king prawns, pork rinds and salted eggs. My favourite dish is the rock lobster "Plah", which was so good it blew me away.. Ending the meal with refreshing homemade ice cream or a coconut creme brulee is just perfect. The only thing that I found disappointing was the freshly brewed herbal tea which, although served elegantly with a huge syphon, tasted too simple for its price (I can make the very same drink with my humble coffee filter at home using all those basils and mint leaves in the kitchen). After 4 years since its opening in 2014, Osha has proved its culinary skill to be truly superb. Price may seem steep, but good value lunch sets are sometimes available.