Review

Le Du is where it all began for renowned chef Thitid “Ton” Tassanakajohn, who now heads multiple dynamic culinary ventures across Thailand. The recently refurbished interior is modern and comfortable, with a glass-walled kitchen visible from most tables. The set tasting menu, available in both short and long versions, continues chef Ton’s formula of combining local ingredients and modern techniques to showcase bold Asian flavours. The experience begins with a basket of ingredients, knowledgeably introduced by attentive service staff. Then it continues with a selection of amuse-bouche, followed by an elegant plate of cobia and coconut, and leading to purple beetroot and banana prawn sour curry. The wine pairings offer a taste of classics, combined with several creative labels alongside a global wine list. An intriguing tea pairing is also worth exploring, featuring a variety of teas blended with fruits, herbs, and spices. The experience continues with squid and bone marrow– a lusciously rich composition with flavours and textures that dance on the palate. Perfectly cooked grouper arrives glistening brightly, accompanied by lotus stem and salted fish cream. Chef Ton’s signature river prawn is, as always, memorable. For the main course, a generous cut of Thai wagyu is served with a rich sauce, chilli, and watermelon. A dessert of betel leaves with toasted coconut provides a stunning finale.