Culinary Fraternity

We find out about the collaborative efforts of these top chefs, their success stories, and what lies ahead for 2024

- AMY VAN

It’s not a secret that Chef ThiTid (Ton) Tassanakajohn and Dej Kewkacha from Bangkok alongside Han Liguang and Jason Tan from Singapore share a solid camaraderie, extending beyond the confines of the kitchen.

Among the many culinary collaborations that these chefs have done, one of the more memorable ones was a special 8 hands experience held in Bangkok late last year. Ton invited his friends to cook at Nusara, ranked No. 3 on Asia’s 50 Best restaurants 2023. The restaurant is a heartfelt homage to Ton’s grandmother, his lifelong culinary muse who holds a special place in his heart.

We delve into the invaluable lessons exchanged during their collaborations, their individual journeys to success, and what diners can anticipate in 2024.

ThiTid (Ton) Tassanakajohn, Le Du

SECRET TO YOUR SUCCESS AND LONGEVITY

Le Du has been around for 10 years. We will always keep improving and be a better version of ourselves every year. This is very important. Customers want to come back and see your progress. I would like to be remembered as a chef who transformed Thai cuisine.

WHAT CAN DINERS EXPECT AT THE NEWLY RENOVATED LE DU?

We have a whole new menu at Le Du; the only dish we’re maintaining is our signature river prawn. Our new menu takes inspiration from Singapore. For instance, squid with salted egg. It’s a very popular dish in Thailand and also has something in common with Singapore flavours. We are also serving mantis shrimp with roe with spicy bitter melon sorbet at Le Du 2.0.

Han Li Guang, Labyrinth