This inventive restaurant uses modern cooking techniques to produce original and delicious Thai food.
The buzz: Since bursting onto the scene in 2015, chef Thitid “Ton” Tassanakajohn has become synonymous with modern Thai cooking. Follow-up restaurants Baan and Backyard by Baan have since played the comfort-food card, while a stint as judge on Top Chef Thailand has reinforced Ton’s reputation for meticulous detail. But it’s back at his original restaurant, with its contemporary reinterpretations of Thai classics, that his creativity comes to the fore.
The food: Across four- or six-course tasting menus, chef Ton applies techniques picked up at Michelin-star restaurants in the U.S. to Thai food, with extra emphasis on seasonality. Local produce, sourced from suppliers nationwide, provides the backbone for dishes like a deconstructed pad kaprao made with strips of 30-day dry-aged tenderloin, barley and a sous-vide egg or a hefty river prawn daintily accompanied by pork belly jam. Topping it all off, Ton is also himself a certified sommelier with a taste for organic and boutique outfits.
The vibe: 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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