ONE CHEF, ONE RECIPE: Chef Ton of Le Du — “Beef Krapao”

ONE CHEF, ONE RECIPE: Chef Ton of Le Du — “Beef Krapao”
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Chef Ton unveils his secrets of making one of Thailand’s most beloved dishes: Beef Krapao.

Chef Ton (Thitid Tassanakajohn) is the co-founder of Le Du, which was rated the top restaurant in Thailand on Asia’s 50 Best Restaurants in 2021, placing No. 4 overall. Le Du, which means “Season” in Thai, showcases Thai-inspired cuisine that has been thoughtfully prepared with only the highest quality local and seasonal produce. The dishes are paired with an exclusive wine list hand-picked by a certified sommelier (Chef Ton himself).

Like many Thais, Chef Ton grew up around delicious home-cooked food. He pursued his passion for cooking at the Culinary Institute of America. After graduation, he worked in several Michelin-starred kitchens in New York before returning to Thailand and founding Le Du, which was awarded a Michelin Star in 2020. Chef Ton is also the owner of Baan, a sister-restaurant to Le Du, which also won praise in the Michelin guide. Chef Ton has a flair for elevating normal Thai dishes and making them extraordinary. Beef Krapao is a perfect example: It’s a simple dish that everyone loves, but Chef Ton’s version is something truly special.

Beef Krapao

Chilli paste                                                                                                              

10g Dry Thai bird chilli                      

20g Thai bird chilli              

5g White peppercorn, toasted              

TT Salt                                             

50g Thai garlic                      

TT Soybean oil


120g Oyster sauce

1tbsp Sugar

2tbsp Soy sauce

TT Fish sauce

TT Stock

20g Thai hot basil leaves


  1. Heat pan with cooking oil
  2. Put beef in and stir-fry until beef is fragrant
  3. Add chilli paste and all sauces in pan
  4. Add Thai hot basil
  5. Quickly stir-fry with high heat
  6. Season with fish sauce to taste
  7. Serve on top of steamed rice
  8. Enjoy!

    [Chef’s tip: Use rib-eye rather than tenderloin, and cook it “medium rare” to get the most flavour from the beef.]


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