Exploring the intricacies of regional Thai food with Michelin-starred chef duo, Bo Songvisava and Dylan Jones
The Hindu
Experience award-winning Thai cuisine at Bo.lan's pop-up in Bengaluru, showcasing local produce and sustainability, by chefs Bo and Dylan
Bo.lan opened in Bangkok in 2009. By 2010, it had caught international attention. In 2017, it was awarded a Michelin star. Started by a couple, chefs Bo Songvisava and Dylan Jones, the restaurant focuses on local produce, slow food and safeguarding Thai heritage. The duo is in Rim Naam at The Oberoi, Bengaluru for a pop-up.
Bo and Dylan met while working in London and the name of the restaurant is a portmanteau of both their names. They were featured on the fifth season of Netflix’s Chef’s Table series.
“Bo.lan is showcasing the best of what we do in Bangkok but also hopes to utilise as much local produce as possible. We offer our uncompromising interpretation of Thai food, and the diners should expect all the vibrancy and flavour that Thai food is known for,” says Dylan about the Bengaluru event. The menu includes dishes such as southern style grilled lamb with a golea sauce, kho raat style curry, grilled chicken and lobster salad.
North and south
Thai flavours are familiar to Indian diners, but Bo.lan showcases a different style of Thai cooking. One that focusses on regional specialties.
Just like India, the north and the south have their own styles of cooking. The spice levels and ingredients vary. When asked about their favourite lesser-known Thai dish, they say, “It is not a dish per se but rather a style of dish that we think really encompasses and showcases the best of Thailand — relish or krueng Jim. It is a style of dish that is served in every single region of Thailand generally consists of chili relishes and lon’s (something cured simmered in coconut cream) and both are always served with a vast variety of local vegetables. It showcases seasonal variations and the diversity that is Thai food.”
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