Nature at its very best

tasty November 08, 2017 14:33

By The Nation

Thitid “Ton” Tassanakajohn takes his culinary creations from his restaurant Le Du in Bangkok to Pru, Phuket’s renowned farm-to-table restaurant at the Trisara beachfront resort in Phuket, on November 17 and 18.



The event is part of the Fine Dining Lovers Guest Chef Series initiated by Sanpellegrino, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. This series brings renowned chefs to Thailand from top dining destinations around the world, and also showcases top chefs from Thailand’s own creative restaurant scene.

Chef Ton took an economics degree at Chulalongkorn University before going to the USA to study at the prestigious Culinary Institute of America. During his time in New York, Ton worked at several Michelin-starred restaurants, including Eleven Madison Park, The Modern, and Jean Georges. He also gained sommelier certification from the Court of Master Sommeliers.

Bringing his new skills with him, Ton returned to Bangkok and in 2013 opened Le Du, which is ranked number 37 in Asia’s 50 Best Restaurants 2017. The name Le Du is derived from the Thai word for “season”, which also reflects Ton’s use of seasonal produce, along with local sustainable ingredients to ensure the freshest and truest of Thai flavours at no cost to the environment.

In this, Le Du is very much in tune with Pru, which stands for “Plant, Raise & Understand”, the philosophy that governs the restaurant’s own farm in Phuket, where the team plant their own vegetables, herbs and fruits, grow their own mushrooms, and raise their own animals. 

The menu he is preparing at Pru begins with a poached oyster in Thai rice wine and green mango. A dish of pickled local sea bass follows, served with Chiang Mai avocado, and after that comes grilled local crayfish with chu-chee curry. A serving of river prawn from Songkhla Lake is accompanied by Rayong-made shrimp paste and mountain rice. The main course is 30-days dry-aged beef with charred eggplant. The meal ends with coconut panna cotta and local mulberry. 

The price per person is Bt2,900-plus for food only, and Bt4,900-plus for the option in which selected wines are served with each course. For further information and bookings, email pru@trisara.com, or call (067) 631 0100. 

For more inspiration on food and wine trends, stories, profiles and videos around the world visit Fine Dining Lovers, an online magazine sponsored by SanPellegrino and Acqua Panna at www.FineDiningLovers.com.