Bo.Lan | Essential Thai

In 15 days around Thailand, I tried and experienced different flavors and foods. In 15 days, I fell in love with Thailand.

I always wondered which was the best way to end a trip, a way in which all the emotions and the experiences could remain indelible. Perhaps, Bo.Lan has been the best way to end this wonderful trip through Thailand.
15 days around Thailand provided me a gourmet luggage made of odors, flavors, ingredients, dishes and people. For this reason, a dinner, able to remind you to all the shades of Thai cuisine raised to a very high level, makes sure that those emotions felt in 15 days remain engraved in my heart.

The name of the restaurant comes from the contraction of the two chef-owners’ names Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones. Bo.Lan: essential Thai cuisine.While the search for a contemporary presentation of the dishes is evident, the desire to maintain a kitchen linked to the Thai traditions makes this restaurant represent the best variation of essential Thai cuisine.Starting with an amuse bouche, the menu continues in perfect Thai-style; half a dozen dishes presented simultaneously at the table with excellent Thai rice. 

 

Ya dong grachai dum served with local sour fruits

Bo.Lan amuse bouche

Single plate of the day Jasmine Kor Khor 105 from Yasothorn or organic gaba rice harvested in 2014 

Salas of grilled pork jowl and native tamarind stuffed with salted duck egg relish with assorted Thai herbs 

Stir-fried squid stuffed with minced chicken and pawn with three flavor sauce 

Galangal relish with grilled crayfish and assorted local greens 

Old style Tom yam soup with fish and holy basil 

“Korat” style curry or “Ku” beef with betel leave 

Batter-fried stuffed cabbage with minced pork and salted fish  

Pre-Dessert 

Dessert 

Petits fours and Bo.Lan blend tea  

 

Apotheosis of Thai cuisine.

Trips cannot be measured in money spent, time or, even less, distance traveled. Trips are emotions and experiences.
Thailand: what a trip.
Bo.Lan: what a dinner.

 

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Gaggan | Progressive Indian Cuisine

 

Bangkok is not Thailand and Gaggan is the perfect restaurant for this city.

Bangkok has always been a crossroads for trade in spices and food, a haven for merchants, and now a destination for food lovers. Just as it was centuries ago, different cultures and different histories are mixed up; just like centuries ago Bangkok is not Thailand.

Gaggan is part of the Indian flavor of this city with some European, Japanese and Thai influences. In this restaurant, the spirit of travel is pronounced and so each dish is used as a means to tell a story.

Gaggan’s cuisine has strong roots in the Indian city of Kolkata and an evident background of his experience at El Bulli. Chef Gaggan Anand takes classic Indian dishes and reinterprets them creating a bridge between the western and eastern world.
The result is Progressive Indian Cuisine; an evolution of the Indian style in a unique experience. The will of moving forward, advancing; the gradual development of an idea.

 

Bites:
Dewdrop
Edible plastic spiced nuts
Yogurt explosion
Chocolate chilly bomb
Salli Boti
Uncooked curry cookie
Papadum uni
Idly Sambhar
Indian tamago
Foie gras sundae

Charcoal 

Magic Mushroom: forest mushrooms in the shape of a log, edible soil and the garden

Red Matcha: tea ceremony of tomatoes

Story of fish called Kin-Medai:
Act 1 – oil poached with gunpowder
Act 2 – fish head with rice kedigree
Act 3 – eggplant smoked with fish smoke
Act 4 – fish bone jelly with orange segments

Rangoli: off the tandoor, lamb

I want my curry: green chicken tikka masala served with Naan and rice

Mithai ki maki: nolen gur (date sugar) ice cream, pistachio cake, sesame and almond crunch

#Gohgan: sake ice cream, miso caramel, grape snow, spring fruits

Roots of love: a story that happened recently between two chefs in our kitchen with a rosy end

 

Weaknesses: the service and the wine pairing is not at the same level of the kitchen

Dewdrop

Dewdrop

Edible plastic spiced nuts Yogurt explosion Chocolate chilly bomb

Edible plastic spiced nuts
Yogurt explosion
Chocolate chilly bomb

Papadum uni

Papadum uni

Salli Boti

Salli Boti

Uncooked curry cookie

Uncooked curry cookie

Idly Sambhar

Idly Sambhar

Indian tamago

Indian tamago

Foie gras sundae

Foie gras sundae

Charcoal

Charcoal

Charcoal

Charcoal

Magic Mushroom: forest mushrooms in the shape of a log, edible soil and the garden

Magic Mushroom: forest mushrooms in the shape of a log, edible soil and the garden

Magic Mushroom: forest mushrooms in the shape of a log, edible soil and the garden

Magic Mushroom: forest mushrooms in the shape of a log, edible soil and the garden

Red Matcha: tea ceremony of tomatoes

Red Matcha: tea ceremony of tomatoes

Red Matcha: tea ceremony of tomatoes

Red Matcha: tea ceremony of tomatoes

Story of fish called Kin-Medai: Act 1 - oil poached with gunpowder

Story of fish called Kin-Medai:
Act 1 – oil poached with gunpowder

Story of fish called Kin-Medai: Act 2 - fish head with rice kedigree

Story of fish called Kin-Medai:
Act 2 – fish head with rice kedigree

Rangoli: off the tandoor, lamb

Rangoli: off the tandoor, lamb

Rangoli: off the tandoor, lamb

Rangoli: off the tandoor, lamb

I want my curry: green chicken tikka masala served with Naan and rice

I want my curry: green chicken tikka masala served with Naan and rice

I want my curry: green chicken tikka masala served with Naan and rice

I want my curry: green chicken tikka masala served with Naan and rice

Mithai ki maki: nolen gur (date sugar) ice cream, pistachio cake, sesame and almond crunch

Mithai ki maki: nolen gur (date sugar) ice cream, pistachio cake, sesame and almond crunch

#Gohgan: sake ice cream, miso caramel, grape snow, spring fruits

#Gohgan: sake ice cream, miso caramel, grape snow, spring fruits

Roots of love: a story that happened recently between two chefs in our kitchen with a rosy end

Roots of love: a story that happened recently between two chefs in our kitchen with a rosy end

Roots of love: a story that happened recently between two chefs in our kitchen with a rosy end

Roots of love: a story that happened recently between two chefs in our kitchen with a rosy end

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