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
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.