I am happy and proud to welcome Bo Songvisava and Dylan Jones of Bo.lan in Bangkok as the new clients.
Next time you go to Thailand, don’t miss Bo.lan!
Bo.lan isn’t your typical restaurant. It’s not a tourist trap that slings Pad Thai to a bunch of oblivious backpackers, it’s also not a place focused on awards and accolades. No, Bo.lan is the real deal. The kind of place that reminds you what good food—authentic, bold, and uncompromising—really tastes like. Duangporn ‘Bo’ Songvisava and her husband, Dylan Jones, started it because they knew something that most people didn’t: the best Thai food in the world should be in Thailand. Simple. They built their restaurant from that belief. The name itself is a combination of Bo’s nickname and part of Dylan’s name, but there’s also a twist—a play on the Thai word for vintage. Ancient, even. A perfect nod to the old-school roots of the food they serve.
They’re not in it for Michelin stars or to serve the latest trendy dish. Bo.lan is about respect. Respect for the land, the people, and the food. The chefs work hand-in-hand with local farmers, building a community that’s about much more than what ends up on the plate. This place is a love letter to biodiversity—constantly evolving, constantly trying to reduce its environmental footprint, and pushing toward a zero-carbon future since 2015. It’s as much about the ecosystem as it is about flavor.
Chef Bo, always restless, always searching for something deeper, knew from the start that Thai food was more than a job. It was a calling. She’d been honing her skills for years before opening Bo.lan with Dylan, but it wasn’t until they left London and planted roots in her homeland that they had the chance to really change the game. She’s not just cooking; she’s campaigning for Thai food—teaching at universities, appearing on TV, trying to raise awareness about food security and the future of Thai cuisine. She’s on a mission, and it’s bigger than just food.
And then there’s Dylan. A guy who wasn’t content just following the rules. He went all over Thailand, lived and breathed the culture, learned the language, and fell headfirst into the world of Thai food. What started as a fascination became a full-on obsession. He and Bo dug deep, collecting old recipes, forgotten techniques, things that had almost been lost to time. They’re not just serving food at Bo.lan—they’re resurrecting a piece of history, one dish at a time.
Bo.lan is more than a restaurant. It’s a movement. A place that stands for sustainability and zero-waste practices, pioneering something meaningful in a city full of plastic-wrapped everything. It’s an institution now, sure, but it’s not just the accolades or the critical praise that make it stand out. It’s the way they’ve connected to the local community—farmers, suppliers, artisans—and made their place in Thai food history. Dylan and Bo have done more than cooking. They’ve shifted the conversation, pushing Thai food into a new era, where flavor and responsibility go hand in hand. If you want to understand the future of Thai cuisine, this is where you start.
So be sure to not miss it when you travel to Bangkok.
Press enquiries: andreja.lajh@hautdegamme.net
Read also about their commitment to sustainability here and about their cuisine here.
