“We’re passionate about local ingredients and Thai flavours. We use 100 per cent local produce – there are no imported ingredients here. Everything on the plate is raised, farmed, and cultivated within Thailand. We buy almost everything directly from farmers and fishermen, and give them more than the market price so they can continue to operate sustainably and raise their families well.”

Khao Chae; river prawn with shrimp paste and mountain rice; and oyster and Thai rice wine sabayon.

Chef Thitid “Ton” Tassanakajohn reimagined contemporary Thai cuisine for the twenty-first century when he opened Le Du. Ton deconstructs and reconstructs classical Thai dishes and street food specialities, drawing from European technique as much as Thai tradition. Le Du only uses Thai produce. Out of twelve menu items, two are red meats, the rest mostly vegetables and seafood to reduce Le Du’s carbon footprint. Ton grows his own organic rice, works with small growers, and sources sustainable seafood from fishermen from six southern provinces, trying to visit them regularly to encourage them to cultivate better to create more markets for their products.

“It might sound French but the name Le Du actually derives from the Thai word for ’season,’ and seasonal Thai ingredients are the focus here in progressive French-influenced dishes that are also rooted in tradition.” Asia’s 50 Best Restaurants 2018