Why go? It might sound French, but the name Le Du actually derives from the Thai word for 'season', and seasonal Thai ingredients are the focus here in progressive French-influenced dishes that focus on specific regions of Thailand.
What to order: There's a delicate balance between sweet, sour and spice in creations such as ‘khao kluk kapi’, which arrives as a shrimp paste-based brown rice risotto served with grilled prawn. Don't miss the signature 'khao chae' – shrimp and pork pâté with pickled radish, roasted chilli and a scoop of fragrant jasmine ice cream.
The man behind the stove: Talented chef Thitid Tassanakajohn, known as 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 cook has built a mini empire in Bangkok with a series of relaxed modern Thai restaurants including Baan and Backyard.