This newish contemporary Thai rstaurant is the the talk of the town in Bangkok, young Thai chef Ton who trained in the Culinary Institute of America came back armed with knowledge and skills and opened Le Du which has an interesting and modern take on his native cuisine – deconstructed. Since I’m not native Thai, although dining with Thai friends, I wasn’t able to comment if there were good deconstructions in flavours and textures and layers, but everything was cooked à point – exactly how it should be not a degree overcooked – which the husband said demonstrated very good cooking technique and talent.
They update their menu regularly and I was too busy chatting with friends to take note. We went with 3 four course tasting menus.
prawn head broth, chili oil, burnt lemon grass
The portions and flavours however fell short, it was missing accelerators in each dish, they fell flat and was missing that additional kick that would take it up a level.
This I remember well, Hor mook – Thailand’s answer to the Singapore Otah, one o fmy favourite dishes. It was tasty but lacking the finesse and saveur.
Modern desserts, little link with Thai desserts. Fresh and interesting, again nothing to write home about.
Everything was perfectly executed here, but what was missing was probably experience and apprenticeship under professional chefs to take his techniques and skills to the next level. As we all know, some of the best chefs, regardless of culinary school trained in the best kitchens under a great mentor.
Le Du
3 10500, 399/3 Soi Silom 5, Silom, Bang Rak, Bangkok 10500, Thailand
