Bangkok’s food and drink scene has just heated up with the opening of EA Rooftop at The Empire, unveiling its top six floors dedicated to a dynamic collection of fine dining restaurants, cafes, and bars. A standout name among them is Le Du Kaan, the city’s first Thai rooftop restaurant, elevating the bold flavours of Thai cuisine to new heights.
Perched on the 56th floor, Michelin-starred Chef Thitid “Ton” Tassanakajohn, known for his award-winning restaurant Le Du, which has earned one Michelin star for five consecutive years since 2019 and ranked twelfth on this year’s Asia’s 50 Best Restaurants list, introduced his spin-off venture – Le Du Kaan. Here, he serves an a la carte menu featuring his signature Thai flavours, all set against stunning panoramic views.
Step inside, and you’ll be greeted by an interior that delights the senses, artfully blending modern design with traditional Thai elements. From the thoughtfully chosen furniture to the intricate patterns adorning the floor tiles, every detail reflects Thailand’s rich heritage. Golden and wooden accents echo the country’s ‘Golden Land’ identity, while artwork inspired by the curves of the Chao Phraya River adds an extra layer of charm to your dining experience.
As the name suggests, Le Du Kaan draws inspiration from the Thai word for ‘season’ and each dish showcases fine local ingredients sourced directly from farms and fishing communities across Thailand’s four regions.
Start your meal with an appetiser like somtum puunim (B420), a refreshing papaya salad featuring soft-shell crab, Chiang Mai tomatoes, a tangy tomato reduction, pickled chilli, dried shrimp and crunchy cashew nuts. Alternatively, try the yum hua plee (B480), a banana blossom salad that showcases Andaman-line caught fish, coriander oil, pickled chilli and a delicate dusting of rice powder.
For your main course, explore refined local Thai classics. The krapow nuer (B2,200) offers an indulgent take on a familiar favourite, with holy basil fried rice served alongside braised Thai Tajima wagyu beef, a punchy krapow sauce, pickled chilli and crispy fried garlic. Seafood lovers shouldn’t miss the goong mae nam yang (B1,600), a perfectly grilled river prawn accompanied by shrimp paste fried rice, rich prawn fat, sweet pork and flavour-packed condiments.
To round off your meal, delve into some inventive Thai desserts. The kluay buad chee (B350) pairs banana ice cream with banana sponge, coconut tuile, coconut custard, salted coconut sauce and mung bean crumble for added texture. For something more adventurous, try the miang kam (B350), where betel leaf ice cream meets coconut mousse, peanut and ginger candies, lime and chilli gels, miang kam sauce, dried shrimp and a shallot biscuit for an exciting mix of flavours and contrasting elements.
When it comes to drinks, there's no shortage of creative pairings. Explore a selection of cocktails and mocktails, each drawing inspiration from Thailand’s four regions and featuring tropical fruits and fragrant herbs. Cocktail enthusiasts should go for the rawipa (B360), a refreshing mix of Mekhong, sour pomelo cordial, soda and a touch of agave foam. If you're after something non-alcoholic, the hmun chong thong (B280) offers a bright, fruity blend of apple juice, watermelon juice and sour tamarind cordial.