Part 2/2
What caught my eye stepping into Le Du after more than 2 years, was the endless ripple of glass tubes hanging from the ceiling. Chef Ton, owner/chef of the restaurant, explained that the tubes were filled with different Thai seasonings juxtaposed with lighting fixtures. The installation resembled the rice plantations of the country; and seemed to tease the elevation of traditional Thai ingredients into the realm of the cutting edge that I was about to experience.
With the first bite of the amuse bouche, Chef Ton’s continuing drive to make his native cuisine relevant and exciting was plain. Sourcing from all across Thailand, he had incorporated various local produce into his interpretations of classic and new recipes.
His “less is more” approach sharpened the inherent natural qualities of each ingredient—making me understand and appreciate more. And the result when the selected ingredients combined in the cooking pot was magical.
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