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Tis The Season

February 27, 2014
Le Du

With a CV collectively spanning some of America’s most illustrious kitchens – Eleven Madison Park, Jean-Georges, WD-50, and Red Medicine to be precise – and a creative culinary vision fairly unique to these parts, chefs Ton and Tae of new Bangkok up-and-comer Le Du are poised to land on the map in a big way, even if their restaurant remains discretely tucked away between Silom and Sathorn roads, and a tad challenging to locate. Translating in English to ‘season’, Le Du lives up to its name by way of rotating a la carte, 4- and 7-course tasting menus, juxtaposing artful, vibrant dishes with a simple and intimate dining room ambience.

Though concise, Le Du’s dinner menu delivers innovation and bang for buck from start to finish, through ‘raw & cold’ appetisers (Hokkaido scallop with yogurt panna cotta and kaffir), seafood entrees (seared grouper with taro velouté), ‘from the ranch’ mains (Jack Creek’s Wagyu with scallion crepe and hoisin), and sinful desserts (fermented milk ice with passionfruit jelly and candied persimmon). Chef Ton also takes on the role of sommelier, thoughtfully pairing tasting menus with New and Old World wines by the glass or bottle, and with all this plus a menu of European bistro-inspired plates by day you can be sure Le Du won’t stay under-the-radar for long – pack your GPS and you might just beat the crowd!
 
399/3 Silom Soi 7 / Silom / Bangrak / +66 92 919 9969 / ledubkk.com
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