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. The menu changes every two months to incorporate new ingredients and dishes.
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 #50BestTalks in Macao in 2019 about sustainability and the importance of salt in her cuisine.