Our story

A Bangkok room that runs on the season.

One season, one market, one menu that refuses to sit still.

Le Du runs on the Thai calendar. We buy what the farms, the river, and the gulf give up that morning, then build the plate around it, never the other way round. The room is dark, the produce is bright, and the menu is rewritten every week.

The morning market before the city wakes

We start at the market, before the city is awake.

Season first

The calendar writes the menu. We cook what peaks this week, not what is expected.

Bought by hand

We know our farmers and boats by name and pay for the best of the morning.

Loud on purpose

Big chilli, hard fire, sour fruit. Thai food turned all the way up, never softened.

Naphat Sirichai cooks Thai food at full volume.

He spends his mornings with the farmers and the boats, picks the loudest thing on the table, and builds the night around it. After years on the line in Bangkok and the south, he opened Le Du to put Thai produce first and apology last.

Naphat Sirichai

Chef and Owner

From one wok to one of the loudest tables in town.

2013

Le Du opens with one wok, one counter, and a market list.

2017

We sign on the farms and boats that still feed us today.

2020

The pickle and ferment room is built behind the pass.

Today

One of the loudest seasonal tables in the city.

The hands behind the fire.