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How Bangkok's Le Du Earned a Michelin Star Six Years in a Row  Mise En Place

How Bangkok's Le Du Earned a Michelin Star Six Years in a Row Mise En Place

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Rating: 4.0; Vote: 1
After honing his skills at NYC hot spots like Eleven Madison Park and Jean-Georges, chef Thitid Ton Tassanakajohn brought his culinary expertise back to Thailand with the launch of Le Du. This modern Thai-inspired restaurant has proudly held onto its Michelin star for six years running. A six-course tasting menu showcases the best of local flavors, including grilled river prawn with black sticky rice and grouper with seablite, and Thai wagyu served with sweet chile sauce.
Date: 2024-09-06

Comments and reviews: 8


If you go to any top restaurants in Thailand and order a river prawn dish, you would expect it to be a live prawn. For a restaurant of this calibre and for the price they're charging, they can certainly have prawns shipped to them live daily. But that's the corner they decided to cut.
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It is one of the worst restaurants I’ve eaten. Hair in my food, no apologies, plate left there for me to admire the hair. Overpriced, poorly executed garnishes, overcooked proteins. Zero stars.
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Having been here, I wanna say that it was whelming. Slightly overpriced and only a nice meal if it's your first Thai food experience upon arriving. I'd rather dine at 80/20 ten times over.
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Thank you Chef for sharing your processes at your restaurant. We all wish great success in your future. Thank you #Eater for bringing us this great story.
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Went there nothing good about this restaurant = all about restaurant politics michelin/top50. Gimmicky presentation, unbalanced food. Do not go!
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Food looks fantastic, I'd definitely eat that and then go to a Diner afterwards for something that would stop the hunger pangs lol.
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Wait, was that HIM on the carton of coconut Milk Is he missing (very specific U. S. reference that lets everyone know I'm an old)
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An Employee with a ring on the finger in kitchen is not acceptable. The Restaurant should lose the star after this video.
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