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Le Du

Bangkok

A modern take on Thai ingredients with an emphasis on the seasons

On the Pass

Thitid ‘Ton’ Tassanakajohn

Global acclaim: Since 2013, chef and co-owner Thitid ‘Ton’ Tassanakajohn has been on a mission advocating Thai cuisine to the world through his dishes at Le Du, his various other restaurants and via chef collaborations. After studying at the prestigious Culinary Institute of America and staging at some of the very best restaurants in New York including Jean-Georges and Eleven Madison Park, Ton returned to Bangkok with a clear vision to present refined Thai ingredients with a modern edge. It ultimately earned Le Du a spot in the global ranking, as well as the honour of being named No.1 in Asia’s 50 Best Restaurants in 2023.

Menu for the curious: Le Du loosely translates to ‘seasons’ in Thai and the food follows that flow in a contemporary tasting menu highlighting the array of techniques Tassanakajohn has picked up throughout his career, paired with the in-season ingredients. The popular rendition of khao chae, a Thai summer staple, is reimagined with a creamy jasmine-scented ice cream paired with pork pate, shrimp and pickled radish; or delve a little deeper into the seasons with the tender grouper paired with prized ant eggs. 

New and improved: The decade-old space has recently been renovated with a striking fixture that sees thousands of glass tubes filled with curated Thai seasonings suspended in curves and integrated with luminous lighting fixtures. The herbs, plants and spices are designed to emanate the changing seasons in rice plantation landscapes with fiery red chilis representing the hot season and verdant green leaves mirroring the rainy season.

Keep it in the family: Aside from Le Du, the chef has built an extensive restaurant empire where you can literally savour anything from humble Thai dishes at Baan or revel in the glamourous Nusara (No.74 in the extended list of The World’s 50 Best Restaurants 2024). The latter, which pays homage to his grandmother, is led by Ton’s brother, sommelier and maître d’, Tam.

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