Thai Culinary Rising Stars: Ledukaan × Sood by Chef Ton Four-Hands Dinner in Penang

Miya Anders
May 5
3 min read

Georgetown, Penang – On an unforgettable night at Sood by Chef Ton, Thai culinary artistry took center stage as two of Chef Ton’s closest collaborators—Chef Banky of Ledukaan Bangkok and Chef Nutz, Head Chef of Sood by Chef Ton—joined forces for a four-hands dinner that captivated everyone from the Thai Consulate to local gastronomes.

This event wasn’t about celebrity chefs or flashing stars—it was about real talent, deep technique, and a new generation of Thai chefs stepping into the spotlight, all nurtured under the culinary vision of Chef Ton, the force behind Thailand’s Michelin Guide-recognized restaurants Le Du and Nusara.

Chef Nutz, Head Chef of Sood by Chef Ton

Behind the Collaboration: From Bangkok to Penang

Chef Nutz, currently leading the kitchen at Sood by Chef Ton, is one of the brightest protégés of Chef Ton. Trained in the philosophies and techniques behind Le Du and Nusara, Chef Nutz has helped shape Sood’s modern-yet-rooted Thai menu, blending bold flavors with Penang’s local produce.

Chef Banky, now at the helm of Ledukaan Bangkok (a new restaurant under Chef Ton’s growing group), has been with Chef Ton since day one at Le Du. His approach is grounded in technique, tradition, and quiet precision—his cooking reflects years of growth alongside one of Thailand’s most decorated chefs.

Together, their synergy at this event represented a quiet passing of the torch—mentorship evolving into partnership.

Honored Guests: Thai Consulate in Attendance

We were deeply honored to host the Royal Thai Consulate-General in Penang, whose presence underscored the cultural significance of the evening. Special thanks to:

H.E. Mr. Psusist Wongsurawat, Consul-General of Thailand in Penang
Ms. Suratchaya Palawongse, Deputy Consul General
Ms. Thongvilai Kaovises, Consul

Their presence reflected Thailand’s support in promoting culinary diplomacy and emerging Thai talents abroad.

From Prep to Pour: A Full Night’s Journey

Arriving at 6 PM, I caught the pre-service tension and excitement—the hum of the kitchen, glasses being polished, final garnishes rehearsed. By 7 PM, the Champagne was flowing, and each course rolled out with precision. Guests lingered well past midnight, ending with shared laughs, deep wine insights, and promises to return.

The Full Course Menu with Wine Pairings

Amuse Bouche

Prawn · Tamarind · Ikura · Shallot
A5 Wagyu · Sticky Rice Powder · Sea Salt - recommended
Champagne Charles Heidsieck Brut Réserve
A sharp, vibrant opener with bubbles lifting every umami note.

Appetisers

Hamachi · Gaeng Som · Herb - recommended
Tiger Prawn · Panang Curry · Pickled Papaya - recommended
Maison Trimbach Cuvée Frédéric Emile Riesling 2015
A perfect match; the Riesling tamed the heat while amplifying acidity and fragrance.

Pasta

Blue Swimmer Crab · Yellow Curry Cream · Caviar - recommended
E. Guigal Condrieu 2020
Luxurious textures, subtle sweetness, and creamy depth balanced by Viognier's stone fruit tones.

Soup

Hokkaido Scallop · Ginger Consommé · Ginger Oil
Château de Pommard Maranges Premier Cru “Le Clos des Loyères” 2017
Light yet layered, this course offered clarity and balance with every sip and spoon.

Protein

Smoked Duck · Spice Curry · Grilled Pineapple - recommended
A5 Wagyu · Southern-Styled Curry · Eggplant - recommended
Les Tourelles de Longueville Pauillac 2017
Rich, meaty, and deeply satisfying—flavors built for wine lovers.

Dessert

Banana Ice Cream · Coconut Tuile · Mung Bean - recommended
Thomas Barton Réserve Sauternes 2016
A nostalgic and textural finale, lifted with honeyed notes from the Sauternes.

Wines That Elevated the Night: Curated by The Wine Shop

The wine pairing program was executed in collaboration with The Wine Shop, with Michael and Sunny leading guests through each pour. Their knowledge went beyond notes and grapes—they narrated terroir, vintage quirks, and why each label was carefully selected to complement Thai flavor architecture.

Their pairings pushed the boundaries of what many consider traditional wine-food compatibility—proving that Thai food can be just as elegant and wine-friendly as any other cuisine.

The Ledukaan × Sood dinner wasn't just a special evening—it was a turning point for Penang’s dining scene. With the launch of Ledukaan in Bangkok, and the success of Sood by Chef Ton in Malaysia, Chef Ton’s culinary network is building more than restaurants—he’s shaping a regional movement.

Just raw talent, refined palates, and the support of mentors, diplomats, and diners who believe in the future of Modern Thai cuisine.