During my recent trip to Bangkok, I was able to try Bo.lan, an exceptional Thai fine dining restaurant that has put sustainability and social responsibility into their business philosophy.
Bo.lan is a restaurant that has been highly rated by culinary experts since it listed in Asia's Best Restaurants in 2013 and 2014. The restaurant has been in business since 2009 and it is still one of the most loved Thai fine dining restaurants in Bangkok that local foodies and travelers go to.
 |
| Bo,lan. restaurant The outer area of the restaurant has a garden and pool |
Apart from making it to the Asia's Best Restaurant list, Chef Bo was also named as "Asia's Best Female Chef" in 2013 by the same team that announces Asia's 50 Best Restaurants.
 |
| Chef Bo source: theworlds50best.com |
Bo.lan stands for the combined names of the husband and wife team and chefs who own the restaurant. Chef Bo is Thai and Chef Dylan is Australian. They met in London when they were working as chefs, fell in love and decided to settle in Bangkok to put up a restaurant that advocates bio diversified produce. Chef Dylan used to work at Nahm restaurant in London.
 |
| Chef Bo and Chef Dylan |
Currently, they work closely with local farmers and believe in running their restaurant in a socially responsible and sustainable manner. Bo.lan is a term that also sounds like the Thai word that means "ancient" or "vintage". They continue to incorporate sustainable practices in their restaurant and their goal is to make Bo.lan a zero carbon restaurant by 2018.
My experience on getting a reservation at Bo.lan was very good. The restaurant manager, Dee, replies to email requests promptly and he also gave useful directions on how to find the restaurant when I talked with him on the phone.
Originally, I wanted to get a lunch reservation at Bo.lan but I was informed that they only open for lunch on weekends. Since I had a busy schedule during my trip, I ended up getting a dinner reservation on a Sunday.
The restaurant gives one a feel of dining at a nice home. Its dimly lit interiors and unique ceiling filled with various, flat and circular baskets that are often seen in local Asian markets, provide a cozy atmosphere.
 |
| Bo.lan restaurant interiors |
 |
| Wall art at Bo.lan |
I would consider Bo.lan as one of my most memorable dining experiences. I was certainly surprised that the waitress told me that the chef wants to meet me in the kitchen. It was a fun experience as Chef Dylan asked me to taste a different version of sticky rice and fruit. He said that usually sticky rice is combined with ripe mango but what he wants me to try is his version which is to have it with fresh pineapple.
 |
| Organic sticky rice with palm sugar and a slice of fresh pineapple |
 |
| Appetizers include boiled peanuts, crispy crackers with caramel and crispy puffed rice |
At Bo.lan, the manager and waiters are all very knowledgeable about the menu. They also are very considerate to their customers as they ask if there are food allergies that they have to take note of and if you take alcohol or not. They can also adjust the food if you prefer it not to be too spicy. Plus, they also have a vegetarian menu.
I got the Bo.lan Balance food tasting menu which was priced at THB 2,600 per person (around USD 75.00).
The meal started with a special local cocktail where one gets to spray pandan flavoured water after drinking the special concoction and eating the sour fruits.
 |
| Ya
dong grachai dum served with local sour fruits |
The amuse bouche is an interesting combination of various flavours and texture. Some are crunchy with a hint of spicy flavour.
 |
| Bo.lan amuse bouche |
 |
| Single
plate of the day -Rice noodle with dried prawns and pineapple served with grill prawn dumpling |
 |
| Relish
of prawn and coconut cream served with assorted greens and fried Petchaburi whiting |
The salad was simply refreshing and nice. The mix of the edible flowers made the dish more pleasing and fresh.
 |
| Salad
of Mid-Monsoon local edible flowers with smashed ocean prawn |
 |
| Spicy
Soup of young bamboo shoot with pork ribs |
 |
| Mon
Style Curry of grilled KU beef with “Khii lek” leaves |
The beef curry had a nice spicy flavour and the beef was so tender. The grilled chicken was also good and flavourful.
 |
| Grilled Phanaeng Chicken |
 |
| Squid with limes This was a complimentary dish from the chef |
 |
| Bo.lan dessert mix |
Bo.lan has a creative way of presenting desserts as it makes use of a horseshoe shaped candle served together with the various Thai desserts. The waiter puts the candle light off by covering the candle with a glass cover that creates an interesting smokey effect on the plate.
 |
| Petits fours |
The Bo.lan Balance menu is true to its name. The contrast and fusion of the different flavours and textures creates a pleasing balance that excites one's palate. The service was also good as the waiters are attentive.
Since some of the dishes are spicy it is best to drink lots of water and refreshing drinks during one's meal at Bo.lan restaurant. Plus, Bo.lan also provides their own Bo.lan blend tea made using fresh herbs and is paired with the desserts.
Apart from offering good Thai food, the restaurant also offers cooking classes for culinary enthusiasts.
It is interesting and amazing indeed to try a unique fine dining Thai restaurant with a heart like Bo.lan which continues to run their business in an environmentally sound manner and has made a commitment to help local farmers by sourcing organically produced goods that are used for the restaurant's dishes to promote sustainability.
Apart from offering good Thai food, the restaurant also offers cooking classes for culinary enthusiasts.
It is interesting and amazing indeed to try a unique fine dining Thai restaurant with a heart like Bo.lan which continues to run their business in an environmentally sound manner and has made a commitment to help local farmers by sourcing organically produced goods that are used for the restaurant's dishes to promote sustainability.
To know more about Bo.lan, you may click on the link and check their website: Bo.lan website
No comments:
Post a Comment