Chefs Bo and Dylan from Bangkok-based Bo.lan
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.”
Thai inspired Petit Four from Bo.lan
Local heroes
The restaurant has sustainability at its core and is committed to achieving a zero-carbon footprint. They utilise all the scraps and waste from their kitchens into creating new dishes. On the website, you can read about the farms and orchards that they source their produce from. Chickens come from Baan San Fan Chicken Farm in the Phang Nga Province, Samphran Farm provides pork, veggies are from Green Market in Thammasat Rangsit, among others. Dylan says, “We wouldn’t say that we support local farmers as much as they support us! Without them we wouldn’t have a menu. By communicating and working closely with them we are able to adapt and change our menu to the micro seasonal stuff but also have a great understanding of what is coming round the corner. Our network of suppliers spans the length and breadth of Thailand and we are proud to showcase the phenomenal work they are doing in safeguarding biodiversity and regenerative farming.”
Southern Thai style shrimp curry from Bo.lan
Talking about trends in Thai dining, Bo says, “There is a real shift to focusing on local and regional Thai foods, and the real trendsetters are local cooks outside of Bangkok exploring their province and showcasing the best of what is available to them.”
This is not the couple’s first time in India, and they want to explore the city if they get extra time. “We’ve been given a list of places to try from chef friends and regular customers, there’s a dosa restaurant that stands out called Malgudi Mylari and a Biryani place called Nagarjuna that has piqued our interest. Also a bunch of bars that look like they might be a decent option if we finish service early enough.”
₹15,000 plus taxes per head. March 14 – 16 for dinner. At Rim Naam, The Oberoi, Bengaluru, MG Road. For more details, call 080 25585858
Published – March 15, 2025 10:07 am IST