Bangkok’s skyline sparkles with an array of rooftop bars and restaurants, each offering picture-postcard views that make choosing just one an adventure of its own. With sweeping, unobstructed vistas from the 56th floor of the up-and-coming lifestyle destination, The Empire, Le Du Kaan by the renowned chef Thitid “Ton” Tassanakajohn masterfully marries contemporary Thai cuisine with the breathtaking skyline of Bangkok.

Here, flavors flourish with sustainably sourced ingredients, carefully selected from farms and fishing communities across Thailand’s four primary regions – the North, Northeast, Central, and South.
Though designed as the more relaxed sibling to Chef Ton’s Michelin-starred Le Du — ranked No. 1 on Asia’s 50 Best Restaurants 2023 and No. 15 on The World’s 50 Best Restaurants 2023 — Le Du Kaan maintains a star-worthy standard in both cuisine and service. With an à la carte menu and a laid-back ambiance complemented by the charming cityscape, it delivers a refined yet approachable dining experience that redefines casual elegance.

Alongside three other prestigious venues — K by Vicky Cheng, Sartoria by Paulo Airaudo, and the acclaimed Nobu Bangkok (the highest Nobu restaurant in the world) — the four restaurants play vital roles in the EA Rooftop at The Empire’s ambitious endeavor to create a Michelin-star culinary haven in the bustling heart of the city.

Upon entering, we were immediately made to feel welcome by the elegant warmth of the design, which features plush furniture and decor in earthy tones of brick red, brown, and dark green, all beautifully illuminated by glowing yellow lights. While the indoor dining room left quite an impression, it was the expansive 835-square-meter outdoor terrace with astounding views of the Chao Phraya River and the skyscrapers that seemed to kiss the horizon that truly captivated us.

We commenced our evening at a table by the sky bar where we were delighted by a selection of artisanal cocktails that celebrate Thailand-made spirits and locally sourced produce. Among them, the Phimphika stood out with a twist from whimsical ingredients like R-Rit Sticky Rice Spirit and Tom Kha syrup.

We then moved on to a colorful medley of appetizers that highlighted Chef Ton’s artistic and innovative take on Thai cuisine.
First was the Somtum Puunim, a reimagined soft shell crab somtum that bursts with zesty brightness, leaving you eager for another bite. Next came the Salad Pla Kem, which reminded us of a Caesar salad but infused with Thai flavors. Crisp halved romaine is generously dressed with Thai salted fish emulsion and topped with crispy fish and pickled shallots, creating a wonderful balance of textures and tastes that we highly recommend.

We also enjoyed the Khao Pod Yang, featuring baby corn glazed in a savory shrimp paste relish that beautifully enhances its natural sweetness.
Other highlights include the Lin Yang, which is grilled Tajima wagyu tongue raised in Thailand and sourced from Sakon Nakorn, as well as the Phad Mee Nam Yaa Puu, a dish of silky noodles swimming in luscious crab curry. Last but not least, our undisputed favorite was the Krapow Nuer, an umami-packed dish of holy basil fried rice with braised Thai Tajima wagyu where each grain of rice felt as though it was coated in the herbaceous and aromatic krapow sauce.

To conclude our meal, we were treated to a reinterpretation of traditional Thai sweets with fine dining touches. The Kluay Buad Chee was a showstopper, featuring banana sponge cake delicately drizzled with rich coconut custard and salted coconut sauce and paired with banana ice cream and mung bean crumble.

For rooftop aficionados seeking a refined fusion of exceptional cuisine and expertly crafted beverages amidst Bangkok’s dazzling urban landscape, Le Du Kaan stands as a distinguished destination that serves up excellence.
[Images courtesy of Le Du Kaan]