Le Du


Refined Thai cooking with an eye towards France

Le Du

On the Pass

Thitid Tassanakajohn

Why go? It might sound French, but the name Le Du actually derives from the Thai word for 'season'. As the name suggests, seasonal Thai ingredients are the focus here through a tasting menu of regional dishes interpreted through a modern, French-leaning lens.

The man taming the flames: Talented chef Thitid ‘Ton’ Tassanakajohn trained at the Culinary Institute of America before cutting his teeth at world-class U.S. restaurants including Eleven Madison Park, The Modern and Jean-Georges.

On the menu: While Ton changes his menu every few months, he has one signature dish that’s always present: khao kluk kapi, splayed river prawn served with shrimp paste-laced brown rice risotto. An early 2022 menu features grouper with algae and green jungle curry, and a dessert of taro with potato and water chestnuts.

Double threat: Beyond his toque talents, Ton is fascinated by wine; he trained at the Court of Master Sommeliers in New York to become a certified sommelier.

Any other ventures? The entrepreneurial cook continues to build a growing restaurant empire both in Bangkok and elsewhere around Asia. Beyond Le Du, he commands four additional Bangkok concepts: fine dining Thai-focused Nusara, which returns to Asia’s 50 Best Restaurants in 2022; homestyle cooking-centred Baan, and two locations of Mayrai Pad Thai wine bar. Ton also operates a second Baan outlet in Taipei and a noodle bar called Samyan in the Philippines.