This inventive restaurant uses modern cooking techniques to produce original and delicious Thai food.
The buzz: It feels like yesterday that chef Thitid “Ton” Tassanakajohn burst onto the scene with his contemporary reinterpretations of Thai classics and expert wine pairings. Five years have brought with them follow-up restaurants (see Baan, page 34), high-profile Top Chef Thailand appearances, Michelin acclaim and umpteen business-class flights, but have done nothing to dull chef Ton’s creativity and eye for meticulous detail.
The food: Across four- or six-course tasting menus, diners are served artful dishes that defy the humble origins of pad kaprao, choo chee curry or larb. The transformations come courtesy of Ton’s highwire techniques, but the foundations are set by cream-of-the-crop local produce: squid from Satun province, mountain rice from Pai, ant larvae from the northeast. Desserts like a coconut panna cotta are almost too exquisite to eat. Topping it all off, Ton is also a certified sommelier with a taste for organic and boutique outfits.
The place: All clean lines and white surfaces, Le Du’s original dining room shirks decor trends and lets you focus on your plate, where the sights, smells and flavors form true masterpieces. The second floor, with its bricks and dark lattice-work, allows for a moodier tete-a-tete.
|Address:||Le Du, 399/3 Silom Soi 7, Bangkok, Thailand|
|Open since:||November, 2013|
|Opening hours:||Mon-Sat 6-11pm|
|Nearest train||BTS Chong Nonsi|
|Reservation recommended, Parking available|
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