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2016-10-30
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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-
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.
Khao chae in a modern interpretation
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Pork with warm-spiced jus
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Local dry-aged beef with green curry sauce
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Chicken with pickled ginger
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Pandan dough and coconut ice cream
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Coconut ice cream with pineapple
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Coffee pudding
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