Le Du

• Seasonal Philosophy Rooted in Thai Culture
  Le Du’s name derives from the Thai word for "season," reflecting its core philosophy of creating menus strictly based on seasonal, local produce. This focus on seasonality and terroir is central to the dining experience, offering a deep sensory journey through Thailand’s flavors and textures with modern techniques but without diluting the essence of Thai ingredients.

• Innovative Revival of Underappreciated Thai Ingredients
  Chef Thitid “Ton” Tassanakajohn is known for breathing new life into age-old Thai recipes and rarely used ingredients by applying contemporary culinary techniques. This blend of tradition and innovation challenges global perceptions of Thai cuisine, elevating it beyond typical expectations while staying true to original flavors.

• Expansion into Bangkok’s First Rooftop Thai Restaurant
  Beyond Le Du’s original location, Chef Ton has launched Le Du Kaan, Bangkok’s first rooftop Thai restaurant located on the 56th floor of The Empire. This venue combines spectacular city views with theatrical storytelling through food, further pushing the boundaries of Thai gastronomy in a dramatic setting.

The most honored or signature ingredients at the Michelin-starred restaurant Le Du, Bangkok are:

• River Prawn from the Tapi River: This is a signature ingredient used in a standout dish where the prawn is grilled and served with two kinds of northern Thai rice, combined with shrimp paste, condiments, and a tom yum-flavored brisket. This ingredient highlights local sourcing and traditional Thai flavors with a modern twist.

• Sticky Rice from Pai (Northern Thailand): Used notably in a dish where the rice is stir-fried with fermented shrimp paste (Kapi), creating a pungent, nose-tingling flavor that reimagines an authentic Thai recipe with contemporary techniques.

• Fermented Shrimp Paste (Kapi): A key flavoring agent that adds depth and pungency, used in dishes like the stir-fried sticky rice and in combination with other local ingredients to enhance traditional Thai profiles.

• Edible Flowers from Local Thai Farmers: These are not only used as garnishes but also to complement and complete the flavor profile of dishes, reflecting the restaurant's philosophy of respecting ingredients and seasonality.

• Organic Northern Thai Vegetables and Herbs: Ingredients such as organic tomatoes, cucumbers, and various herbs sourced from local farmers in Ratchaburi and Chiang Mai are used to create fresh, seasonal salads and accompaniments, emphasizing the restaurant's seasonal and local focus.

These ingredients are significant as they embody Le Du’s philosophy of blending modern culinary techniques with traditional Thai flavors, emphasizing seasonality, locality, and respect for ingredients to create innovative yet authentic dishes.

Tasting Menus

• Four-course menu: 4,500 Baht ($127)
• Six-course menu: 4,500 Baht ($127) with optional wine pairing (2,500 Baht or $70), and without wine pairing (3,900 Baht or $110)

Signature Dishes

• Thai River Prawn: 1,400 Baht extra