A La Table
La Table de Tee
For those outside the European orbit it can prove disheartening when talented young local chefs flock to London, Paris and Barcelona, but increasingly many are returning to their roots to pioneer fine dining within their home cities. Take Tee Kachonklin who, having worked his way up to chef de partie at London’s Michelin-starred Roussillon, opened Bangkok’s first ‘chef’s table’ restaurant at the tender age of 25.
Not unlike Roussillon, La Table de Tee takes its inspiration from French cuisine, but here’s the lovely part - Tee draws on his rural beginnings in Thailand’s Northeastern province of Nakhon Ratchasima to elevate those French classics with a delightful Thai twist, hand-picking the choicest herbs, rice and fish from his home region.
The prix-fixe 5-course menu changes weekly, but past stars have included lemon balm-infused duck consommé, textured with spider crab and egg curd, prawn sautéed in a lightly spiced crustacean butter with winter truffle shavings, caramelized hazelnuts and bean sprouts, or slow-cooked glazed piglet belly with braised water spinach and a crushed lime dressing.
The wine menu naturally features Thai and French labels, while the simple rosy walls and dark wood tables make for an intimate setting for just 20 lucky diners. Now that’s fine dining to a tee!