This is the signature dish at Le Du. The river prawn is perfectly cooked and served with organic mountain rice and aromatic shrimp paste. The dish is available as an add-on to the tasting menu for 1,200 THB. Multiple reviews call this a must-order.
Tips from diners
This is an add-on, not included in the base tasting menu. Order it when you book or at the start of the meal.
The shrimp paste is strong and salty. Mix it with the rice before adding the prawn for balance.
Chef Ton's interpretation of the traditional Thai street food dish. Organic black rice is cooked risotto-style with aromatic shrimp paste and pork jam, served with perfectly cooked river prawns. Reviews mention this as a refined version that maintains the bold flavors of the original.
Tips from diners
This is a fine dining take on a working-class Thai dish. Expect less spice and more refinement than the street version.
One of Le Du's signature dishes featuring slipper lobster prepared according to the season. The preparation changes based on what ingredients are at their peak. Reviews praise the quality of the seafood and the way it's paired with Thai flavors.
Tips from diners
The preparation varies seasonally. Ask your server what the current version is if you're curious before ordering.
Chef Ton's deconstruction of the traditional summer Thai dish. Jasmine ice cream replaces jasmine rice in cold jasmine water. Served with deep-fried pork and shrimp ball, fried ginger strands, radish puree, pickled chili and pork powder. Available during summer months.
Tips from diners
This is a summer-only dish, typically available March to June. Book in advance if it's your reason for visiting.
The ice cream melts into the jasmine water as you eat. It's meant to be refreshing, not filling.
Jasmine rice cooked with Ratchaburi butter, served with a relish of ant eggs and jumbo crab from Nakhon Si Thammarat. The yellow curry has crab blended into it for umami. Finished with crispy ant larvae and edible flowers. Reviews describe it as beautiful to look at and delightful to eat.
Tips from diners
The ant larvae add a nutty, slightly citrus flavor. If you're hesitant, mix them in with the rice rather than eating them separately.
This is a seasonal dish. Call ahead if you specifically want it — it may not be available year-round.
Chef Thitid 'Ton' Tassanakajohn opened Le Du in 2013 in the Silom district, earning a Michelin star in 2019. The name means 'season' in Thai, and the rotating menu highlights ingredients at their peak. Ranked No. 20 in Asia's 50 Best Restaurants 2025. Reservations open 72 hours in advance.
Cancellations must be made 72 hours in advance. After that, you're charged 5,000 THB per person.
The 4-course menu is 4,500 THB, the 6-course is 5,500 THB. Add the signature river prawn for 1,200 THB.
The 6-glass wine pairing is designed to work with the full menu. Ask for Thai wine options if you want local producers.
Lunch service Thursday to Sunday from 12:00-14:00 offers the same menu as dinner at the same price.
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