Dining · Thai · Bangkok
Bo.lan
Sustainability-led, traditional-flavour Thai cooking in Bangkok.
Bo.lan is the Bangkok restaurant of chefs Duangporn “Bo” Songvisava and her husband Dylan James. Bo studied gastronomy in Adelaide and trained under David Thompson at Nahm in London, where she met Dylan; the name combines her nickname with part of his.
The food
They cook contemporary Thai food they describe as traditional in flavour, with old-school utensils and ingredients sourced nationwide, from fish from Krabi to vegetables from Northern Thailand. They visit suppliers’ production sites before working with them.
Why it matters
Bo.lan has been a long-running advocate of sustainability in Thai dining, with a water filtration system instead of bottled water and energy-saving lighting.
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