In our recent review we called it one of the most exciting kitchens in Bangkok, now half a year after its opening, Le Du demands a repeat visit with a new and exciting menu. The soul of Chef Ton and Chef Tae’s dishes remains Asian; taste the inventive and bold flavors in the pla haeng tang mo that comes in the form of compressed watermelon with smoked fish crumble, pickled onion, and shallot ice cream (B300) or sample the adventurous combination of khai mod daeng (ant larvae) served with dried local tuna, herb caramel, hibiscus leaves (krajiab), and coconut sauce (B300). Opt for the four-course set menu (B990) or the seven-course set (B1,590), and either gloss the excellent wine list or just get the B3,180 wine pairing. 

 

Chef Lam Kok Weng of Xin Tian Di recently introduced some new dishes to his classic menu. And these new additions come with presentation that is slightly different from your typical Cantonese restaurants across town. They see ingredients like shrimp roe and deep-fried homemade bean curd plated on conpoy soup with crabmeat and scallop and topped with the roe (B320 for two pieces). Once you try the tofu, you might want to ask for signature dishes like the fried homemade bean curd with homemade X.O. topped with spinach (B160 per piece). And don’t forget the delicate pie stuffed with barbecue pork (B90 for three).

 

Maverick has welcomed a new chef who you might be familiar with form his work at Quince. With experience working with Alain Ducasse and the Pourcel Brothers, Chef Hocquet has come in looking to change the rules of the original modern cuisine at Maverick into his own style of Mediterranean cuisine utilizing modern techniques. Now you can enjoy the place more often with more affordable prices thanks to the focus on local produce. Dishes include the stuffed chicken wings lollipop with buffalo sauce (B170), pomelo salad with grilled octopus, peanut sherbet and saw coriander (B260) and braised cuttlefish with aioli espuma and rice crispy (B460).