Le Du offers a modern take on Thai cuisine - its executive chef is Thitid “Ton” Tassanakajohn, who used to work in top New York restaurants like Eleven Madison Park and Jean-Georges. I enjoyed the main courses here - some of the best I’d tasted in Bangkok. But the starters and desserts weren’t as impressive.
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Watermelon - yogurt-mint gel, snakehead fish ice cream, shallot snow
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Raw Scallop - cold Tom-Yum broth, mushroom, lotus root.
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Duck Wonton - pickled chayote, preserved lime gel, scallion, duck broth.
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Local Mackerel - chu-chee sauce, pickled grilled leeks.
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Chicken - scallion, pickled ginger, soy-ginger jus.
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Local 30 days Dry Aged Beef Tenderloin - kale-salted fish puree, garlic jus, fried garlic, stir-fried kale.
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Rum Ice Cream - raisin compote, cinnamon crouton.
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“Phu Lae” Pineapple - nuts, lemongrass, coconut ice cream.
Address: Le Du, 399/3 Silom Soi 7, Bangkok (Nearest BST: Chong Nongsi). Tel: 092-919-9969