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0
1
1-min walk from Exit 4, Chong Nonsi BTS Station
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電話號碼
092-919-9969
開飯介紹
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.
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獎項殊榮
米芝蓮餐盤推薦餐廳 (2018), 米芝蓮一星餐廳 (2019-2024), 2017-2023 年亞洲最佳餐廳
特色
家庭親子
大夥兒聚會
慶祝紀念日
營業時間
今日營業
18:00 - 23:00
星期一至六
18:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
個人覺得試過一次，就算唔會再去食物普通覺得一般冇驚喜店員服務態度都可以乾淨舒適我去嘅時候冇乜人客出品廚師係用心去做嘅都好食，不過冇驚喜可能我要求比較高甜品都係一般
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This restaurant has got the Asia Best 50 restaurants No.1 in 2023. The meal were out of expectations👍🏻 We’ve ordered six courses meal and extra ordered the signature shrimp dish🦐. The six courses meal includes four starters and six main courses. The staff will introduce the ingredients, sauces and how to eat every time a dish present in front of you. They perform professionally at all times, when the dish arrives to the table, the direction of the dish will be adjusted if it is not in the correct direction or angle, which make sure every guests looks at the same dish at the same angle. The chef is absent but the manager perform professional, one of my guest can not eat beef, and she offers two options for her pork or fish. Then we asked her which is the better choice, she provides her comment for us to consider.
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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？
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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-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.
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