Since 2017, around 30 restaurants in Thailand, almost all of them in Bangkok, have received Michelin stars, proving Thai cuisine’s potential in the fine dining industry
Thitid Tassanakajohn has a degree in economics from Thailand’s top university, but turned his back on a stable career in finance to launch a high-end restaurant in Bangkok—a city famed for its street food. The 38-year-old, known as Chef Ton, is one of a group of top young cooks creating buzz around fine dining in the capital, traditionally known for its affordable and spicy local fare.
His restaurant Le Du (which means “season” in Thai) topped this year’s ranking of Asia’s 50 Best Restaurants, an influential British gastronomy guide. The recognition was the culmination of a decade’s work trying to expand perceptions of Thai cuisine, he said.
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“Before, people thought that Thai food was cheap street food, and we only thought of fine dining as French or Italian. I wanted to change that concept, [and to show] Thai food as a refined and elevated cuisine.”
Highlights of his four-course and six-course tasting menus include a twist on traditional rice dish Khao Chae, made with shrimp and pork pate, pickled radish and jasmine ice cream. His signature river prawn, with pork belly jam and shrimp paste organic rice, channels his favourite street food.
“It is very important for me to showcase local products,” he told AFP.
Since 2017, around 30 restaurants in Thailand, almost all of them in Bangkok, have been awarded coveted Michelin stars.
“It is a golden era of fine dining in Thailand,” said internationally trained Pichaya Soontornyanakij, or Chef Pam, whose restaurant Potong was awarded a Michelin star last year.