“The restaurant space is clean, comfortable and a bit minimalist in design.
The food is creative an superb.
We like to select wines that do not typically appear on wine lists and we chose a glass of Cremant de Jura to start.
Dishes of note included large river prawns with pork belly jam and shrimp paste, an incredible sous-vide pork jawl and an aged beef tenderloin. We finshed by sharing a duck egg custard with rice powder. All presented as creative interpetations and generally suggestive Thai flavors.
Chef Ton oversees all and appeared to inspect every dish before they went to the table. Despite his resume, Chef Ton is quite young and should be heard from in the future.
A tip to find Le Du if you go: when you turn off Silom Road onto Silom 7 Alley go to the end of the alley, to the T and you will find Le Du on the kleft.”