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Chef Ton Thitid Tassanakajohn, a skilled cook and trained sommelier, combines modern techniques with the traditional to create innovative Thai-inspired dishes that are surprising yet satisfying in flavour and texture. Le Du, which is derived from the Thai word for seasons, reflects the restaurant’s emphasis on seasonal local ingredients.
Rating : 17/20
Opt for the four-course culinary journey divided into cold, from the forest and sea, from the ranch, and sin. Khao chae is a must try. While the name might be familiar and the classic mix-ins are still present, chef Ton’s intriguing deconstructed version is served dry with a scoop of aromatic jasmine ice cream. Follow with the river prawn from the forest and sea menu. Inspired by the traditional khao kluk kapi and beautifully presented, the river prawn is covered in a rich and tasty sauce. A side of kapi risotto topped with a dab of shrimp paste, sliced chilli, garlic and long beans complements the dish. Also good is charcoal-grilled pork jowl with okra, gourd and pickled onions. Marinated and cooked to perfection, the meat is tender to the point of melting on the tongue. Conclude with Chiang Mai chocolate and strawberry dessert.
Rating : 39/40
An excellent wine list has been carefully put together by chef Ton representing the world’s top producing regions. Wine pairing options are also available.
Rating : 18/20
Rating : 19/20