High Life

HIGH LIFE 57 I n Asia today, Bangkok is one of the hottest dining destinations among serious foodies. Due to the availability of high quality produce and an abundance of creativity among the emerging generation of young Thai chefs, numerous restaurants in the city have been listed on the 2018 edition of Asia's 50 Best Restaurants, sponsored by S. Pellegrino and Acqua Panna. Young and ambitious, Chef Thitid Tassanakajohn is one of the pioneers in the world of Thai gastronomy. Having spent years in the United States working at Eleven Madison Park in New York after training at the prestigious Culinary Institute of America, Tassanakajohn is now the owner of restaurant Le Du, a dining establishment in Bangkok that showcases progressive Thai cuisine with French inspired methods of preparation. Tassanakajohn’s creations are greatly appreciated by food connoisseurs for their balance of flavors. Dishes are never too sweet or sour and every ingredient is handled with delicate care to make sure that its taste and texture are represented without overwhelming the palate. This can only be achieved with an unprecedented level of knowledge in the heritage of Thai cuisine, technical expertise and a love for modern methods of cooking, which Tassanakajohn has acquired through an extended period of exploration.