[Bangkok] Modern-Thai cuisine at Le Du

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.

  1. Watermelon - yogurt-mint gel, snakehead fish ice cream, shallot snow

  2. Raw Scallop - cold Tom-Yum broth, mushroom, lotus root.

  3. Duck Wonton - pickled chayote, preserved lime gel, scallion, duck broth.

  4. Local Mackerel - chu-chee sauce, pickled grilled leeks.

  5. Chicken - scallion, pickled ginger, soy-ginger jus.

  6. Local 30 days Dry Aged Beef Tenderloin - kale-salted fish puree, garlic jus, fried garlic, stir-fried kale.

  7. Rum Ice Cream - raisin compote, cinnamon crouton.

  8. “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

I see that the chef seems quite fond of using fermentation to introduce flavor. How did you like that?

Actually, I thought the fermented/pickled items were the highlight of the dishes which contained them - I really enjoyed those.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold