The team at Savour BlackBookAsia Magazine makes it return on 25th March 2024 to one Michelin starred Restaurant Le Du in Bangkok which was named No. 1 in Asia’s 50 Best Restaurants 2023. Instantly we noticed the gorgeous refurbished premise with what looks like hundreds of test-tubes filled with crystals hanging like artistic chandeliers from the ceiling, shining bright like diamonds in the sky. We were here for the first time even before the Michelin Star and how proud we have seen the cuisine evolved over time, putting Thailand on the world map for gastronomy.
Experience the culinary brilliance of Chef Thitid Tassanakajohn, the visionary founder and co-owner more affectionately known as Chef Ton, keeps redefining dining with a first-of-its-kind Thai-inspired concept. Featuring ethically sourced seasonal produce and sustainable ingredients, with focus on zero waste, in a modern-age gastronomic environment. Harmonious fusion of artistry and decadence awaits diners. Amazing start is with a glass of Eloquence Blanc De Blancs Champagne, an extra brut grand cru. Now that is the BlackBookAsia way!
Highly recommended by the team at Savour BlackBookAsia Magazine is the Snapper, Tomato, Fermented Bean and Chrysanthemum. Chinese kale leaf wrapped, sous vide snapper fish and northern tomato mousse is the centrepiece. Side of sweet cherry tomato salad enhanced with savoury fermented bean paste and the green gel underneath made from mint and lemon, for a touch of acidity. The base is a rich tomato broth with chrysanthemum and coriander oil. This dish is bursting with colours and is so well constructed and curated with diners in mind.
One of the favourites served every summer is Khao-Chae. Modern interpretation of the classic dish is fragrant Jasmine ice cream, delectable meatball made from pork and shrimp sitting on pork powder, next to radish puree, pickled chilli and shrimp paste ball. All to be eaten together with the ice cream as if eating with Jasmine rice. This course pairs well with Te Tera, 2022 vintage Sauvignon Blanc from Martinborough, New Zealand. We all know, you cannot go wrong with a Sauvignon Blanc from New Zealand and this label is no different. A nice crisp on the tongue, slightly dry, well rounded with bouquet of tropical fruits and a nice touch of citrus.
Le Du beckons visitors to embark on a seamless journey from daylight to twilight, accompanied by invigorating and tantalising dishes boasting an array of flavours and refreshing textures. A brilliant example is the very big Tiger Prawn with shrimp oil, Ginger Torch Flower with honey, and assorted Vegetable. Indulge your senses in a space where contemporary design blends seamlessly with the food and beverage, immerse in a culinary journey with your choice of four or six courses well crafted tasting menus.
A must to add on is the Signature River Prawn. The crustacean is served together with crispy scramble egg and tom yum prawn paste sauce. On the side are two types of black organic rice from northern Thailand, cooked in a Thai risotto style with shrimp paste. On top a variety of condiments, pork jam, shallot, green mango and long bean. Before indulging, squeeze some lime onto the rice and mix, before enjoying with the prawn. So many elements on this plate and it all harmonises like a musical masterpiece.
Main course is grilled and seared Thai wagyu beef from Sakon Nakhon, an area within the Isan region. Served along side with meatball, deep fried eggplant, with sweet tamarind chilli. The perfectly cooked and tender meat is packed with flavour even-though it does not have much marbling. If the elevated meatball taste familiar, it is because it is inspired by an actual local street food. The Cha-Om, a tropical member of the acacia family, adds a splash of green and is not only delicious but nutritious too.
Stay tuned for our upcoming feature on Nusara, which is yet another fabulous restaurant that has just moved location also by Chef Thitid Tassanakajohn (Ton). And also possibly an updated article on Baan, one of our favourite go to, for good family comfort food cooked with lotsa love as well as Mayrai.
It brings the team at Savour BlackBookAsia Magazine, lead by Founder, Gabriel Tan great joy to share that Le Du and Chef Thitid Tassanakajohn (Ton) has been voted both Best Restaurant and Top Chef Thailand for the first quarter of 2024. A leading indicator for our Annual Travel Awards – Hall Of Fame: The Unadulterated List 2024 come year end. Bravo!
ADDRESS:
399/3 Silom soi7 Silom Bangrak Bangkok
PHONE: (092) 919-9969
WEBSITE: http://www.ledubkk.com/