Le Du Bangkok

In Bangkok for a week of intense eating and our first stop was @ledubkk - Asia’s Best Restaurant in 2023! It was my first time back at the restaurant since the renovation where the space received a swanky update with a ceiling installation of over 10,000 glass tubes. The menu showcases @cheftonn’s reinterpretation of classic Thai dishes with seasonal ingredients and modern techniques; signature dishes include the traditional summer dish Khao Chae and the Khao Kluk Kapi (river prawn) with pork belly jam, shrimp paste, and organic rice. We then ended the night with cocktails at the chef’s new rooftop restaurant @ledukaan which boasts some of the best views in Bangkok - what a way to end our first night in the city!

The menu:

Seasonal Fish | Tomato | Fermented Crab Roe
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Khao Chae
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Prawn | Seabite | Smoked Fish Yellow Curry
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Pork | Sour Leaves | Dark Soy Sauce
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Signature River Prawn
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Thai Wagyu | Ant Larvae | Paddy Field’s Crab Roe
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Mango | Turmeric Sticky Rice | Egg
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1*, Le Du
Bangkok, Thailand
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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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Le Du in Bangkok provides a remarkable lunch experience that blends contemporary innovation with Thai culinary tradition. Under the masterful guidance of Chef Thitid "Ton" Tassanakajohn, the tasting menu is a vibrant journey that honors Thailand's rich flavors. As a Culinary Institute of America (CIA) graduate with experience at Michelin-starred restaurants like Eleven Madison Park and The Modern in New York, Chef Ton brings his passion and expertise to create a menu that seamlessly combines Thailand's culinary heritage with innovative global techniques. His dedication to sourcing the best local ingredients and weaving them into dishes that resonate with tradition and creativity is evident throughout the meal.

The first course, Snapper with tomato, fermented beans, and chrysanthemum, sets the tone with its perfectly cooked snapper harmonizing with umami-rich fermented beans and floral chrysanthemum, creating a well-balanced blend of familiar Thai tastes with a creative twist. The second course, Khao Chae—pork and shrimp accompanied by organic jasmine rice—offers a delightful contrast of textures and flavors, with aromatic jasmine rice steeped in floral-scented water providing a refreshing base to the savory pork and shrimp components. This dish embodies the perfect blend of tradition and culinary ingenuity.

The Grouper with atlance and wild mushrooms provides an earthy, slightly smoky profile. The fish is delicately cooked, while the rich, umami-packed mushrooms lend depth to the dish. The addition of fermented atlance adds a layer of complexity that pays homage to Thailand's culinary heritage. Next, the Tiger Prawn with ginger torch blower and vegetables stands out for its exceptional execution, where the prawn is plump and flavorful, infused with the slightly spicy notes of ginger torch. The vegetables are crisp and refreshing, lending balance and variety to the dish.

The Thai Wagyu with tamarind and cha-om is the star of the show, captivating diners with its bold flavors and contrasts. The tender, flavorful beef pairs beautifully with tamarind's sweet and sour undertones, while cha-om (acacia leaves) adds an aromatic, herbaceous note. It's a captivating blend that encapsulates Le Du's innovative approach. Those opting for an add-on should not miss the Signature River Prawn, which is masterfully prepared to highlight the sweet, briny flavors of this local delicacy.

The final course, Mango with sticky rice and dried fish, elevates a Thai dessert classic. The mango is ripe and sweet, complemented by the sticky rice's rich, chewy texture. The addition of dried fish adds a surprising savory crunch, creating a perfect balance of flavors to conclude the meal.

Chef Ton's visionary leadership guides a young, talented team that changes the menu every two months to reflect seasonality. Le Du remains more traditional than Nusara, its sister restaurant, while pushing culinary boundaries. With attentive service and a thoughtfully curated wine pairing, the restaurant offers a dining experience that celebrates Thai cuisine in all its glory, respecting local tastes and the support of its community. Less

Thanks again @cheftonn and all the team at @ledubkk for your hospitality and an excellent dinner🙏. See you in October I hope 🤞 .

Michelin Guide - ⭐️
OAD list - 97 Asia 2019
W50Best- .

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