1-min walk from Exit 4, Chong Nonsi BTS Station continue reading
Le Du actually comes from a Thai word, a synonym for the word “season” in Thai. The name reflects an emphasis on our culinary creations out of seasonal produce.Le Du is a modern Thai-inspired eatery. We offer 4 courses and tasting menus featuring the extraordinary agricultural bounty of Thailand and on the centuries-old culinary cultures that have taken roots here. Our wines are carefully chosen by our certified sommelier. The wine list features many unique and intriguing wines from around the world. continue reading
Awards and Titles
Michelin’s Plate restaurant (2018), Michelin 1-star restaurant (2019-2021), Asia's Best Restaurants 2017-2020
Good For
Family Style Dining
Group Dining
Special Occasion Dining / Party
Opening Hours
18:00 - 22:00
Mon - Sat
18:00 - 22:00
Payment Methods
Visa Master Cash
Other Info
Michelin Guide
Service Charge
Serves Liquors
Restaurant Website
Signature Dishes
River Prawn, pork belly jam, shrimp paste and organic rice
Review (2)
Level1 2018-11-27
一心諗住帶朋友嚟食餐好嘅西餐,訂枱手續已經非常麻煩,必須網上訂位,又要比信用卡號碼,如果唔到仲要扣每位$60美金的費用,餐牌非常簡單,只得兩個套餐選擇,如要食四道菜分分鐘要加多千幾太株的費用。環境普通,氣氛普通,食物質素亦都是普通。食物分量更是少得可憐,建議來吃之前記得要打底。我點的是牛肉要加700太株香蕉蝦又要加300太株,原本個餐係1699太株,現在即是2699太株,未計10%,未計稅,你話抵唔抵食? continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
The restaurant's name, Le Du, means "seasons" in Thai, refers to the changing menu the chef draws from mostly local and seasonal ingredients. The much talk about restaurant with minimal decor serves tasting menu and is reasonably priced compared to other restaurants in the same caliber. We had khao-chae (a cold rice porridge eaten during summer month), raw oyster with sweet acacia, and black Barracuda with chili and lemon, basil as appetizers. Second dish choose from the local mackerel with chu-chee sauce, river prawn with tamarind sauce, or wild mushroom with gourd and Northern style sausage. Main is a choice of local dry-aged beef tenderloin with green curry, free-ranged pork with warm-spiced jus or chicken with pickled ginger, followed by desserts.If you enjoy wine, try their wine pairing menu as add-on. The thirty-something Thai chef graduated from Culinary Institute of American and is also a certified sommelier.  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)