Le Du Bangkok – Taking Thai Cuisine to the Next Level

Photographs by Peach Srl

When researching places to eat at and review when travelling to a new country I spend hours upon hours trying to find the best, most unique and interesting venues. When I kept seeing Chef Ton’s Le Du popup across many top Bangkok restaurant lists I was super excited to experience his special fare.

Chef Ton is not even 30 and just opened up his 4th restaurant! Really makes me feel quite accomplished 😉 I had a chance to visit 3 of them and was tremendously impressed across the board.

Chef Ton graduated from the Culinary Institute of America (the delicious CIA) with the highest scores in his class. He remained in NYC after and worked at Michelin-starred restaurants and institutions Eleven Madison Park and Jean Georges. He also received the Certified Sommelier (CS) recognition from the most prestigious organization, the Court of Master Sommelier in New York city. This kid is truly impressive.

Le Du means seasons in Thai and is reflected in their seasonal approach to food. Chef Ton has a deep well of culinary creativity that he uses to completely change his 5 – 10 course tasting menu every season!

Le Du sources only the highest quality ingredients from local farmers who grow their amazing produce with lots of love. Chef Ton learned from El Bulli the need to master the fundamental dishes before you help them evolve. “You must respect the ingredients”, before employing modern techniques to elevate and enhance them.

 The Le Du tasting menu is his ode to the evolution of Thai food. Chef Ton is a master of flavor combinations. Sometimes subtle, sometimes poignant but always in symphony. Any restaurant with precise dates attached to their menu is serious about seasonal rotation.

Watermelon, yogurt-mint gel, snakehead fish ice cream and shallot snow. -This usually mundane Thai dish was transformed into a unique combination of flavors. Be careful eating the snakehead fish ice cream though, it packs quite a bite.

The Khao-Chae, shrimp & pork ball, radish, salted fish and jasmine ice cream was one of the best and most creative dishes I had in Thailand and the globe. The jasmine ice cream will make you blurt out a wow upon first impact and I am not even such a jasmine fan. Try it on its own first to give it the respect it so richly deserves. It is meant to be paired with the accompanying ingredients like a savory eat by the numbers sundae. The crunchy chilli pork powder pairing was prolific.

Raw Slipper Lobster, peanut and Batal leaf salad. The baby lobster dish was one of the most interesting compilation of textures I’ve ever experienced. The spicy cilantro snowcone coupled with the hydrated crispy batal with the soft baby lobster and creamy garlic dip is innovative. The swirl of distinctly different textures is captivating.

River Prawn, tamarind, poached egg and winged bean. A broth serve straight from the gates of heaven. The deep creaminess and exquisite flavors paired so nicely with the juicy prawn. The broth is utter perfection. Savor every iota.

Local 30 Days Dry-Aged Beef Tenderloin, spicy tomato puree, cilantro and northern-style sausage demonstrated that quality Thai beef is available. The tender and perfectly cooked cow had a sauce on each side made with sausage. The red spicy tomato was my fave.

Chicken, wild mushroom, coconut milk and galangal was another dish where the sauce floored me. While not as prolific as the celestial prawn sauce, it was still fantastic and my second most cherished sauce of the night.

In addition to the innovative and scrumptious fare the wine pairings were on point. Chef Ton’s sommelier background really shines as he takes your palate on a journey around the globe with wines from various continents. The service was also impeccable. I felt as if I was dining at fine European restaurant with napkins laid on my laps, prompt service and never lacking in anything all night. Le Du is a very special place that will elevate your Bangkok trip in the same manner that Chef Ton has elevated Thai cuisine.

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