Restaurant Profile
Osha Thai Kitchen & Sushi Written By David McCreary | Photographed By Jonathan Fredin Since opening in 2019, Osha Thai Kitchen & Sushi has steadily made downtown Holly Springs a destination dining spot. Perfectly situated in a corner parcel in the ever-growing downtown village district, Osha, which means “tasty” in Thai, is a modern, family-friendly restaurant. Its popularity extends throughout Western Wake, as Cary Magazine readers have honored the eatery with two nods in recent Maggy Awards — runner-up for Best New Restaurant last year and the Best Asian category this year. “We have a lot of locals who come in often, and we are grateful,” says co-owner Surasit “Leo” Chotitaveesaksri, who hails from Thailand and runs Osha along with business partners Blake and Katie Zalcberg. “When we first opened, we were nervous and scared, but we have been pleased with how people have continued to support us.” Chotitaveesaksri’s wife, Wiyada “Tuk” Sorkeaw, serves as the restaurant’s 50 FEBRUARY/MARCH 2021
primary chef, meticulously making everything from scratch. Among the tempting starters are crispy eggplant with scallions, fried fish cake patties and moo ping, which comprises pork skewers marinated in coconut milk served alongside sticky rice and a spicy dipping sauce. “Moo ping is representative of authentic street food you would find in Thailand,” Chotitaveesaksri says. “It’s the type of food that is cooked from our passion.” When it comes to entrees, you can’t go wrong with any of seven stir-fry varieties with your choice of protein including chicken, pork, beef, shrimp, tofu or duck. House favorite sweet-and-sour stir fry contains fresh pineapple, bell peppers, onions, cucumbers, tomatoes and scallions nestled in a scrumptious red sauce.
Noodle and rice dishes abound. Try the traditional pad Thai crowned with an intricately woven fried egg, or the basil-tinged green curry fried rice. For something really unusual, order the hor mok talay, a shrimp, fish and mussels custard served in a banana leaf bowl with cabbage and basil. continued on page 51
