Being listed in Asia’s 50 Best and Achieving a One Michelin Star are still the best moments that have ever happened to Executive Chef-Owner ThiTid Tassanakajohn (Chef Ton) of Le Du. He has achieved his dreams of bringing recognition to local produce through his ambition and creativity as a chef of Thailand. Ever since six years have passed from the day he started Le Du, “stupidity” is no longer the word he ever hears again. People changed and care more about local ingredients along with the following trends – that is what makes him happy.
Minced Chicken in Homemade Tart
topped with Pickled Beetroot sliced and folded into Flower Form.
Classic Old School Peanut
Glazed in Maltose and Sesame served with Thai Pineapple
Modern Thai Restaurant Le Du only uses 100% local ingredients. Chef Ton not only wants to showcase the flavours of Thai cuisine but also let people taste the land, sea, and turf of Thailand.
“For me, it doesn’t make sense that people come to Bangkok or Thailand ended up to taste Thai food prepared with imported ingredients. It is much more important to showcase them the taste, culture, and ingredients of our land altogether. I think the trend of cooking Thai food using local ingredients in different direction and context will continue.” Said Chef Ton.
Grilled Wild Seabass, inspired by a traditional snack
that usually wraps in betel leaf, coconut, peanut, shrimp paste, and pomelo.
At the end of the day where the perception of food, taste, and art comes into place, the ultimate key is that the food tastes good. Chef Ton gains his inspirations from his memories as a child at home with dishes cooked by his mum and grandma to his daily venture from local street food regionally all the way to various restaurants such as Saint Sebastian in Spain. Every place has its own unique flavour.
Poached “Banana” Prawn in Cold Spiced Coconut Soup, inspired by the classic hot soup
that boils either prawn or chicken in coconut milk.
“Other than the food I ate at home, one of the memorable dining experience I had is at Eleven Madison Park when I work there in New York.” Said Chef Ton.
Grouper served in 2 Ways;
Thai Fish Cake Ball (Salted Fish with Pork) and Steamed Fish with Fried Skin
served with Thai (Chu Chee) Curry made with Coconut and Galangal.
Chef presented this traditional curry in a much more elegant plating to showcase its aromatic flavours which he likes.
Overcoming Challenges during the Toughest Journey
No one would ever say opening their own restaurant is easy. It requires sacrifice. Other than business trips, Chef Ton has yet to have the time for a vacation in the last 4 years. He has been juggling hard and there is much lesser time to spend with his family and loved ones. However, the sense of satisfaction and happiness still come from the support given by them.
Charcoal Grilled Giant River Prawn with Egg Floss, dizzied with Prawn Head Tom Yum Sauce served with Mountain Purple Brown Rice, Crunchy Fresh Long Beans, Onions, Green Mango, Pork Belly Jam and Shrimp Paste. Chef’s favourite Street food dish.
“Everything needs a balance. No one is perfect but we gotta try our best!” Said, Chef Ton.
Giving Back As a Chef
All chefs’ responsibility is to create the next generation that is better than them. Chef Ton would start by setting himself as an example as a professional chef. A form of encouragement would be to prove to the younger chefs that cooking Thai food as a Thai chef can be successful.
Grilled Pork Jowl with Stir-fry Local Barley together with
Minced Pork and Fermented Vegetable, topped with Quail Egg and served with Five Spice Jus.
Mix well to enjoy the local flavour and way of eating this traditional Thai dish.
Chef shared the original dish is by mixing braised pork leg’s meat with rice.
“You also have to invest in young people. We would try to do charity for students who cannot afford especially those who come from a poor family. Education is the most important thing as it gives people a higher chance of a better future.” Mentioned Chef Ton.
Just like soccer and basketball, anyone who loves cooking should start more and more for joy and happiness. Or else personally he feels not everyone should start to learn cooking.
Thai Rice Wine Sorbet served with Smoked Pineapple and Berry Sauce.
Classic Coconut Dessert with Charcoal Ice Cream,
Shredded Coconut and Lemon Zest Candy served with Honey Crispy Crepe and Black Sesame Sauce.
Local Harvested Fruits and Thai Desserts (Coconut and Tapioca Banana) | Petit Four
Where to Check Out Next?
“An adventure in Taipei? Visit Baan which has been opened this year. “Let’s see if we are going to any other country… Maybe the Philippines, who knows?”
Executive Chef-Owner ThiTid Tassanakajohn (Chef Ton) of Le Du
399/3 Silom soi7 Silom Bangrak Bangkok
BTS : chong nonsi exit 4
6 pm to 10 30pm (Monday to Saturday)
+66 92 919 9969