Why go? It might sound French but the name Le Du actually derives from the Thai word for 'season'. Thus, seasonal Thai ingredients are the focus in progressive French-influenced dishes that are also rooted in tradition.
What to order: There's a delicate balance between sweet, sour and spice in creations such as poached oysters with spicy green mango relish, chilli paste and Thai rice wine sabayon. And don't miss the signature 'khao chae' – shrimp and pork balls with pickled radish, pork powder and a scoop of fragrant jasmine ice cream.
The man behind the stove: Still in his early thirties, Thitid Tassanakajohn, known as Chef Ton, trained at the Culinary Institute of America before cutting his teeth at world-class US restaurants including Eleven Madison Park, The Modern and Jean Georges.
Wine buff: Ton is fascinated by wine to the extent that he trained at the Court of Master Sommeliers in New York to become a certified sommelier.
Other ventures: The entrepreneurial young chef has built a mini empire in Bangkok with a series of relaxed modern Thai restaurants including Baan, Backyard and Baa Ga Din.
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