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Behind a wall of green marble inside Kowloon’s lavish K11 Musea mall, celebrated Bangkok chef Thitid “Ton” Tassanakajohn is building on the success of one-Michelin-starred Le Du with a seriously cool Hong Kong outpost—his first overseas venture in a planned regional expansion. Leading the kitchen are two talented female chefs: Le Du veteran Nareumon “Mai” Ratiphuthilap and Sarocha “Bua” Rajatanawin, who previously helmed Front Room at Waldorf Astoria Bangkok. Concise tasting menus (only available in the evening) cover either four or six courses, with the latter showcasing some of Chef Ton’s biggest hits, including the floaty crabmeat on a base of sticky rice and mushroom with homemade sriracha, and the aromatic seared wagyu with fennel and holy basil for an elevated take on street food classic phad kra pao. The gorgeously presented dishes include the finest ingredients drawn from Australia, Japan, and Thailand, but every plate is grounded in classic Thai cooking techniques and flavors. —Lee Cobaj
+852 3905 3022
Shop 704, 7/F, K11 Musea, Victoria Dockside, 18 Salisbury Rd., Tsim Sha Tsui, Kowloon, Hong Kong