Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones
Then and now: Thai-born chef Duangporn ‘Bo’ Songvisava and Australian-born chef Dylan ‘Lan’ Jones met at David Thompson’s erstwhile London outpost Nahm. Now, the husband-and-wife team oversees one of the most respected restaurants in Bangkok, and Songvisava was voted Asia’s Best Female Chef in 2013.
What to expect: Bo.Lan’s authentic Thai cooking draws influence from the country’s fiery street food and home-cooking traditions as well as its more refined palace-style cuisine. Only the tastiest organic, locally sourced products are used.
The menu: In its latest incarnation, the chefs’ signature menu ‘Bo.Lan balance’ is composed of five essential dishes: a Thai salad, a chilli relish, a stir-fry, a curry and a soup – although more dishes may be added to enhance the experience at the chefs’ discretion.
What’s it like inside? Having moved location a few years ago, it is now one of the most glamorous restaurants in the city. The space has a contemporary feel with plenty of beautiful untreated wood, while maintaining a rich, traditional Thai ambience.
Who to dine with: Take someone who shares an adventurous and discerning appetite as dinner is only served in set menus in a sharing style. At lunch, there is also an à la carte menu.
Sustainability focus: Chefs Songvisava and Jones are committed to keeping a zero carbon footprint. To achieve this, they have built a vegetable garden, a water filtering system and waste recycling scheme. Songvisava spoke at this year’s #50BestTalks in Macao about sustainability and the importance of salt in her cuisine.