Le Du, Bangkok

Managed to squeeze in a good dinner on this trip to Bangkok despite a short lead time. Secured a table at Le Du on our last night in the city.

The restaurant was fully booked even on a weekday, there were just two tables that were empty when we arrived at 8pm (with another couple that turned up at 8.30pm).  We opted for the 6-course tasting menu with wine pairing.

We began the meal with Amuse bouche of Pineapple with caramel peanut and Beetroot with chicken onion oyster sauce and corn tart.

Next was two cold dishes: Sea Bass chilli paste, santol and Banana Prawn kale, coconut paired with Sauvignon Blanc Te Terra, Marlborough, New Zealand.

Not knowing what exactly is Santol, I had to google it before discovering that it’s a tropical fruit belonging to the same family as Langsat. The lime coloured granita was made from coriander and Thai seafood sauce.

The prawn was marinated from lemon oil, topped with organic black rice cracker and paired with a creamy gravy made with coconut milk and galangal, finally finished with with kale and prawn oil.

Next we have two dishes from the sea. Grouper salted fish, kale, chu-chee curry, pork. We were wowed by the thin crispy fish skin along with the firm grouper meat. Chu-chee curry is my favourite type of Thai curry which goes well with seafood. This was paired with Chardonnay Fox Creek, Mclaren Vale, Australia.

The next dish is said to be the signature dish River Prawn pork belly jam, shrimp paste and organic rice.  The river prawn was served with fried duck egg and sauce made from river prawn head and Tom Yum. We had it with Riesling (didn’t get the name of the vineyard) from South Africa.

Main course was a choice of Chicken or Beef or Pork Jowl, of which we tried the last two. Charcoal-Grilled Pork Jowl young jackfruit, Hung-lay curry.  The pork was sous-vide for 24 hours at 72 degree and served with blood tomato, young jackfruit salad, pickled onions finished with a type of Northern Curry. This was paired with Pinot Noir from New Zealand.

30-Days Dry-Aged Beef Tenderloin dried logan, fennel was laced with some basil puree and a spoonful of black pepper sauce.

We were served a palate cleanser of organic sato (Thai rice wine) ice cream with kaffir lime, smoked pineapple, and preserved tomato puree before our dessert.

Dessert wine was a Gruner Veltiner from Austria matched with Duck Egg Custard lotus seed & shallot ice cream.

Just when we thought we had completed our meal, they served us a Fruit platter along with banana cake with coconut on top and jasmine jelly. What a nice surprise.

Compared to other restaurants that featured Thai cuisines, the food here exhibits a more toned-down characteristics making it much more palatable to diners who are new to Thai food. However if you prefer the punchy, spicy and strong distinctive flavours, you might find the food here kinda mild for your taste buds.

[Update 14th Nov 18]

Le Du was awarded 1-Michelin Star in 2018 after being awarded Michelin Plate recognition in 2017.

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This entry was posted in Asia's 50 Best Restaurant, Fusion, Restaurant, Set Meal, Thai, Thailand and tagged , , , , . Bookmark the permalink.

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