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Thai Flavours Marry With Progressive Technique
Thai Flavours Marry With Progressive Technique
Le Du has become the toast of the Bangkok restaurant scene since debuting in late 2013, striking a resounding blow for what owner/head chef Thitid “Ton” Tassanakajohn calls “progressive Thai cuisine” by combining modern techniques with bold Asian flavours. Although the chef insists the restaurant is Thai, a painstaking commitment to presentation intuitive approach to flavour combinations in creations like beef with pickled and raw Chinese cabbage and octopus with crab mayo and chorizo make this exemplary venue difficult to categorise.
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