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April 26, 2025
Thitid “Ton” Tassanakajohn doesn’t really need an introduction anymore. Not if you’ve been paying any attention to the food world in Asia. In 2023, his Bangkok restaurant Le Du was named Asia’s No.1 and cracked the Top 15 globally.
That same year, Nusara, his second restaurant, landed at No.3 in Asia. Between those and neighbourhood favourites like Baan, Mayrai, and Nuss Bar, it might’ve been enough. But instead of slowing down, he kept building.
Now, he’s added three new restaurants to the mix. Not copy-paste versions of Le Du. Not spin-offs. These are their own things. Different vibes, different goals, still rooted in Thai flavours, but shaped by where they are and who they’re for.
Let’s start at the top. Literally. Le Du Kaan is a rooftop restaurant and bar right in the middle of Bangkok, wrapped in gold tones and 360-degree views. The name riffs off Le Du, but this isn’t just an extension. It’s its own scene.
The space leans heavy into symbolism, like the gold chain design that runs through the restaurant, inspired by the ear of paddy. It’s about rice, but not in a look-at-me kind of way. More like a quiet nod to what Thai food is built on.
The dishes stay close to home in terms of flavour, but the details are fresh. There’s a reimagined gaeng som that uses banana prawn and cha om. A rich wagyu tongue dish with roasted roots and pickled herbs. A mushroom-forward take on tom saap that’s clear and fiery and just deep enough. The cocktails shift with the seasons and are all made from local ingredients. It’s modern Thai, on a rooftop, with just enough distance from the noise below.
Then there’s SOOD, set in a 150-year-old building in Penang. First restaurant outside Thailand. First time Chef Ton’s taken his food group international. But not with a fine dining flag. SOOD is casual. It’s loud in the right places, full of energy, and wants you to stay longer than you meant to.
From the outside, the building is minimalist. Inside, it’s a burst of red and deep blue. In the centre of it all is Nari, a giant 7-foot gold statue that makes it pretty clear this place doesn’t take itself too seriously.
The food? Still Thai at heart, but leaning into fun over formality. Bold flavours. Dishes that hit sweet, spicy, and sour in one go. One standout is a spicy Northern Thai sausage (sai oua) dish served with sticky rice and pickles. Simple, sharp, satisfying. Drinks follow suit. Plenty of Thai accents, no stiff pairings. It’s the kind of place you go with friends, with no plan, and let the night shape itself.
Last up is LAWOI. Back in Bangkok, this one’s for the seafood lovers. But not in a white-tablecloth way. It’s a seafood and sake bar that feels like a fisherman’s cave. Dimly lit, handwritten menus, lots of small plates, and zero pressure to dress up.
What makes LAWOI stand out is how direct it is. The seafood comes from Thai fishing communities, brought in fresh every day. The menu? No printed booklet. Just whatever’s fresh, written by hand, brought to your table.
The vibe is cozy, casual, and a little offbeat. There’s even a pet menu, because yes, your pet is totally welcome. Some favourites include the spicy, messy, can’t-stop-eating-it Pasta Chili Ong Man Poo, a comforting Baked Rice with Fish, and the salty, sweet, umami Fish on Toast that begs to be chased with cold sake. Speaking of which, the sake list is deep and worth getting into.
In an impressive climb up the global culinary ladder, the chef-owner of Potong in Bangkok, has just been named the World’s Best Female Chef for 2025.
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