Tra­di­tional Tastes

Thailand Tatler - - STYLE JEWELLERY -

Gen­er­a­tion T lis­ter Thi­tid Tas­sanaka­john’s taxi ar­rives in front of Lerdtip on Lad­praoWanghin 70, a Thai-Chi­nese res­tau­rant run by chef Kamol Chobdee-ngam, at al­most mid­night on a Fri­day. The 31-year-old culi­nary star, also known as chef Ton, is quick to apol­o­gise for be­ing be­hind sched­ule—it was a busy evening at his modern Thai res­tau­rant, Le Du. He could have picked an af­ter-ser­vice food fix near the res­tau­rant but in­sisted we come here. “The lo­ca­tion is far from con­ve­nient, but it’s worth the travel,” he tells us. Soon our ta­ble has been filled with his usual or­der: Thai-style mar­i­nated raw crab salad, grilled pork topped with lime dress­ing, deep-fried pig in­testines and duck paloh.

While he cooks fine food for pa­trons ev­ery evening, Ton gen­er­ally goes ca­sual with his own meals. “Ac­tu­ally, Thai street and soul food are great in­spi­ra­tions for my work at Le Du,” he ex­plains. When not at his other fam­ily recipe-in­spired out­lets, Baan and Back­yard, his lunchtime gems in­clude un­os­ten­ta­tious eats at Boon Aek and Hua Pochana on Chan Road. “I think the charm of th­ese places is that they are ab­so­lutely un­pre­ten­tious. The chairs may be un­com­fort­able to sit on, the ser­vice may not be smooth, the am­bi­ence may not be aes­thet­i­cally pleas­ing and the dishes may be clum­sily plated—but it is truly all about how good the food is.”

Newspapers in English

Newspapers from Thailand

© PressReader. All rights reserved.