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Thai Chef Ton Thitid Tassanakajohn – Le Du Bangkok Thailand – The Best Restaurant in Asia, The Best Restaurant in Thailand 2023, A Michelin Starred Restaurant


Seasonal Thai dining experience.

No matter how high profile the chef or the quality of the ingredients used, sustainability is essential for any restaurant to be successful. Raymond Blanc even goes as far as to say that he values sustainability awards over Michelin stars.

Story & Photo by Wanida Tardivel & Luxury Society Asia team 

For Chef Ton,  it’s all about sustainability, using only the best quality ingredients he can find. He was once incorrectly recognised as a French restaurant because of his technique and plating style. He is 100 percent a Thai chef.

His biggest concern about sustainability is that other chef’s will compromise on price but not him. He passionately believes, “local sustainable products taste better and if sourced carefully don’t affect the bottom line.” He treats his team with the same respect he does with his ingredients and wishes that other chefs could do the same.

We recently had a chance to revisit & experience new spring menu at Le Du Restaurant Bangkok and able to discuss with Chef Ton about his inspirations, behinds his creations. Here is our latest VDO from the night.

Crayfish, cooked oyster, jicama and local fresh water weed.

Grouper with crispy skin, local melon , shiiitake mushroom, preserved lime

River prawn, pork belly jam, shrimp paste and organic rice

Ant larvae with blue crabs from Pattani province served with jasmine rice and yellow curry braised with the crabs.

Charcoal grilled pork jowl, young jackfruit, Hung-lay curry

Durian panna cotta, sticky rice and smoked coconut


As a kid Chef Ton loved to cook, however his family were uncomfortable with him becoming a professional Chef. Being a good son he respected their requests, he graduated in Economics at Chula and became an investment banker. He hated the job and quit within three months – his true calling was to become a chef. He struck a deal with his family – if he could complete his MBA, which he did in 18 months, he had their blessing to study at the Culinary Institute of America (CIA).

Having interned at Eleven Madison Park, he went onto work at Jean George, just to give him a feel of what it was like to work in a Michelin star restaurant.

His concept for Le Du was the result of a development project he worked on while studying at CIA . His cooking style is “modern Thai inspired cuisine made with 99% local ingredients using the latest modern techniques. His biggest challenges is to source the nest quality local ingredents.

Being a professional chef it’s hard for him to just switch off and enjoy the experience. He confesses it’s hard not to seek out the imperfections in others chefs work. What annoys him as a customer is the behaviour of his fellow dinners on the adjacent table and the lack of attention of the service staff.

The obsessive professional who is always seeking a better quality of dining experience. He pushes himself as hard as he expects from others. He is addicted to perfection without compromise.

Le Du, 399/3 Silom Soi 7, Bangkok, Thailand

Nearest Train: BTS Chong Nonsi
Tel: Phone: 092-919-9969

Website: www.ledubkk.com

Baan, Thai Family Recipes – Bib Gourmand

The word “BAAN” means home in Thai.  The restaurant created by Thitid Tassanakajohn for Le Du fame. He serves comfortable home style dishes drawing on his family’ recipes made with ethically sourced Thai ingredients keeping it in the family his younger brother Chaisiri  runs front of house.

Eat – comfortable authentic family style Thai dishes

Drink – wines carefully selected by Chef Ton who is also a certified sommelier

Lunch 11.30am-2.30pm, dinner 6-10.30pm closed Tuesday

139-9 Wireless Road, Tel + 66 2655 8995 www.baanbkk.com


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