What To Expect at St. Regis Kuala Lumpur’s Latest Guest Chef Collaboration with Chef ThiTid (Ton) Tassanakajohn of Le Du, Bangkok

What To Expect at St. Regis Kuala Lumpur’s Latest Guest Chef Collaboration with Chef ThiTid (Ton) Tassanakajohn of Le Du, Bangkok

Our favourite culinary moments from St Regis Kuala Lumpur’s collaboration with Chef ThiTid (Ton) Tassanakajohn of Le Du, Bangkok.

Features Writer Emmilyn Yeoh sharing a moment with the inspiring Chef Ton

Listed #14 in Asia’s 50 Best Restauarants 2018, Le Du translates to “seasons” in Thai, using the best of local seasonal produce with Chef ThiTid (Ton) Tassanakajohn behind the stove. Having trained at the iconic Eleven Madison Park and The Modern, Chef Ton introduces forgotten flavours of traditional Thai cuisine using modern techniques. Here’s what to expect:

Enzo Abalone, Uni, Caviar and Jasmine Rice


The oyster served here at The St. Regis Kuala Lumpur is from France, however in his restaurant, Le Du, Chef Ton uses 100% local Thai produce, sourced from the lands of his beautiful country. “It is a chef’s job to educate the people on the bounties of nature. I think that using imported ingredients, and not exploring the potential of local ingredients is just an excuse,” Chef Ton says. Poached with a local rice wine, made exclusively for Le Du from Chiang Mai, the oysters were sweet, firm and slippery, paving the perfect start to a stunning five-course meal.

Snow Fish, Young Coconut, Chu-Chee Curry


The snow fish, served with streaks of young coconut and chu-chee curry is a traditional Thai favourite, but in Chef Ton’s rendition, the fish is first steamed then seared, complemented with white burnt lemongrass sauce and fragrant chu-chee curry, infused with kaffir lime leaves. The result? A tender and buttery fillet that is juicy and creamy with every bite.

Smoked Coconut Ice Cream with Mango Panna Cotta


Saving the best for last is the dessert, smoked coconut ice cream with Thai mango panna cotta. Using a very special candle made of local Thai flowers and spices, the edible flowers were strategically arranged to represent the aroma of the dessert. The smoky flavour in the ice cream was gentle and subtle, allowing a nice contrast to the rich and velvety texture of panna cotta, and the crunchy pandan rice crispies that round up a spectacular meal.

Priced at RM 468 nett or RM 688 nett with Macallan Whisky pairing, The St. Regis Kuala Lumpur Guest Star Chef dinner with Chef Ton is available from May 10 to 12. Tel: +603 2727 6666 or email [email protected]

Photos shot on iPhone X

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