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Le Du

Bangkok, Thailand

A tour round Thailand with a Gallic slant from Chef Ton

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', 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.

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