Briefly in town for the St Regis Kuala Lumpur’s Guest Star Chef Series, ThiTid ‘Ton’ Tassanakajohn has swayed Samantha Lim into making advance reservations at Le Du, Bangkok.
In order to understand ThiThid’s headspace, simply scrutinise his three biggest passions, golf, scuba diving plus cooking, and their similarities. “In golf, harbouring any paranoia of hitting your ball into the water can cause that same fear to materialise,” said the 33-year-old. “You’re fighting against your worst enemy—yourself. Scuba diving and cooking are the same. I am aware of and act upon my own intentions.”
Though curious about goings-on in the culinary industry, he steers clear of external influences where possible. “That way, I can truly stay original,” concluded the chef, whose steadfast ways has garnered the respect of the culinary world. Awarded 14th place in Asia’s 50 Best Restaurants list, Le Du rose by 23 spots between 2017 and 2018—a feat as uncommon as authentic pad thai in France.
Jovial and quick to joke about himself, ThiThid gave us a better understanding about elevating Thai cuisine to French fine dining standards.
I heard that it was your grandmother who inspired you to cook. Was she from your mum’s or dad’s side?
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