Thai flavour extravaganza

“Le Du” is derived from the Thai word for season, and the name says it all. Thitid “Ton” Tassanakajohn places a strong emphasis on seasonality and the agricultural bounty of his homeland. In a city famous for its street food, he has set out to create a stage for high-end cuisine. The dining experience at Le Du is a complete immersion in the vibrant colours, spices and flavours of Thailand.

Growing up surrounded by delicious home-cooked meals, Chef Ton’s mother and grandmother’s flavours contributed greatly to his passion for cooking. After graduating with a degree in economics from Chulalongkorn University, he headed to the United States to pursue his dream and train as a chef at the prestigious Culinary Institute of America. A top graduate, he went on to earn an MBA in Hospitality Management from Johnson & Wales University. During his time in New York, Chef Ton worked at several Michelin-starred restaurants, including Eleven Madison Park, The Modern and Jean-Georges.

Martin Klein meets Thitid Tassanakajohn at Le Du, Bangkok, Thailand

In 2013, Thitid Tassanakajohn returned to Thailand, where he soon opened his own restaurant, Le Du, together with a business partner. The two owners wanted to prove to the world that Thai food could be nouvelle cuisine, with a modern touch and local ingredients. In the following years, they opened several well-known restaurants and won numerous awards. Chef Ton is also regularly featured on Thai television in various cooking programmes.

From the outset, the team at Le Du have worked tirelessly to source the very best ingredients from suppliers and producers across the country and bring them to their kitchen. “For a long time, Thai produce has been undervalued. At Le Du, we believe that Thailand is one of the best places in the world to find the finest ingredients. We source only the highest quality from local farmers who grow their amazing produce with love and care. Then we add modern cooking techniques and create something tastefully imaginative and extraordinary,” explains Chef Ton.

Thitid Tassanakajohn is currently the rising young chef running one of Bangkok’s most exciting kitchens, which has been awarded one Michelin star since 2019 and has risen to the astonishing number one spot in Asia’s 50 Best Restaurants in 2023. In the same year, there were even two of Chef Ton’s restaurants on the winners’ podium, with Nusara coming in third. Nusara is also Michelin-listed, along with the restaurants Baan, Samut, Lahnyai and Niras. And there’s even an experimental wine bar, Mayrai, in the entrepreneur’s portfolio.

Experience a modern, self-confident Thai cuisine that has emancipated itself from European products and techniques. As the culinary year comes to a close at Restaurant Ikarus, take yet another trip around the world and let Thitid Tassanakajohn introduce you to his amazing compositions and the best Thai ingredients the season has to offer.

Menu of Thitid Tassanakajohn

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Barracuda – Fermented fish espuma – Fried rice
Thai dumpling – Pak choi soup –Perilla
Braised beef – “Khao soi Nuea” – Vinegar jelly

Aged kingfish – Kombu – Palm hearts – Coconut vinegar sorbet
***
Styrian mountain prawn – Beetroot – “Gaeng Som sauce”
***
Squid – Bone marrow – Bouchot mussel – Galanga soup
***
Grouper – Lotus root – White curry – Cauliflower
***
Crayfish – Tom Yam bisque – Crispy egg – Black rice
***
Austrian Wagyu – Watermelon – Couscous – Thai beef jus
***
Thai-basil – Sorrel – Lemon grass
***
Betel leaf – Strawberry – Coconut – Pineapple

€ 265,00

Shortened menu EUR 225
(without Crayfish and Thai basil)

* Wine Pairings EUR 225,00

Please note that the menu can only be ordered per table.

Vegetarian Menu

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Fermented silken tofu – Kaffir lime – Fried rice
Thai dumpling – Pak choi soup – Perilla
Cabbage sprouts – “Khao Soi Nuea” – Vinegar jelly

Green papaya – Miso – White chocolate – Kombucha
***
Sourdough – Beetroot – “Gaeng Som-Sauce“
***
Palm hearts – Egg yolk – Black truffle
***
Lime Bottoni – Uhudler – Chickpeas
***
Gnocchi – Kale – Persimmon – Black truffle
***
Mushroom strudel – Carrot – Plum – Vadouvan
***
Thai-Basil – Sorrel – Lemongrass
***
Betel leaf – Strawberry – Coconut – Pineapple

EUR 215,00

Shortened Menu EUR 175
(without Gnocchi and Thai-Basil)

Please be advised that the menu can only be ordered per table.

Ikarus Menu

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Barracuda – Fermented fish espuma – Fried rice
Thai dumpling – Pak choi soup – Perilla
Braised beef – "Khao soi Nuea" – Vinegar jelly

King crab – Miso – White chocolate – Kombucha
***
Palm hearts – Black truffle – Egg yolk – Oxalis
***
Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
***
Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
***
Gnocchi – Kale – Persimmon – Black truffle
***
Iberian Presa – Carrot – Black beer – Plum
***
“Gugelhupf” – Raisins – Honey – Ginger
***
Chestnut – Porcini mushroom – Cranberry

EUR 265,00

Menu in five courses EUR 225
(without Gnocchi and Chestnut)

Please note that the menu can only be ordered per table.

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

Ikarus Team

ServusTV: Culinary Heights at Ikarus on ServusTV

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 11.01.17:40Culinary Heights at Ikarus - with Soenil Bahadoer