- Great food
May 11, 2018
Set up with the intention of celebrating the best Thai food has to offer in chic surroundings, Bo.lan definitely delivers. Housed in a beautiful renovated Bangkok house, with a balcony and a low-lit, romantic atmosphere (who says the best Thai food has to come from a hole-in-the-wall?), it seems a world away from the mayhem of Bangkok’s busy streets, and you know from the minute you set eyes on the place that you’re in for something special. Vibrant paintings of bustling markets enliven the sleek and sophisticated decor of dark wood, brass and wicker. The drinks are statements of intent; a potent Thai whisky sour for example, and there’s an intriguing wine list. The food is the work of Duangporn Songvisava (Bo) and Dylan Jones (Lan) formerly of London’s Michelin starred Nahm and it is off the scale. They focus on following the slow food philosophy and using fresh, local produce, highlighting rather than messing with traditional Thai dishes. The result is exciting flavours, the best ingredients, plenty of heat – no pandering to foreign palates here – and more than a dash of experimentation. Diners can choose from the ß-Bo.lan A la Carteß- menu, picking their favourite dishes for themselves, or opt for the ß-Bo.lan Balanceß- menu, made up of five essential Thai dishes, with perhaps a couple of added extras, all selected by the chef. They also host a small farmers market on the first Saturday of the month, and a Thai cookery class on the last Saturday of the month, so you can attempt to recreate some of your favourite dishes at home.