Bangkok’s Highly Esteemed Restaurant Bo.lan Reinvents Itself

Bo.Ian’s husband and wife team, Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones, has redefined Bangkok’s culinary scene for over a decade under their Thai fine-dining institution. The restaurant’s stellar reputation even led their culinary exploits to be featured in Netflix’s acclaimed series, The Chef’s Table in its fifth season in 2018.

Sadly, the Bo.lan that fine dining aficionados have grown to know and love will be closing its chapter. It is however reinventing itself  to make room for three new concepts curated by the same team. According to BK, Bo.lan’s gorgeous grounds on Sukhumvit Soi 53 will be home to Bolan Grocer, Err and an exclusive chef’s table from July onwards. “This is not a reopening. We are opening a brand new place with the same uncertainty as when we opened Bo.lan 11 years ago,” said co-owner and chef, Jones.

The famed fine dining restaurant has received various accolades including a Michelin Star rating, the 19th spot on Asia’s 50 Best list and Songvisava was voted Asia’s Best Female Chef in 2013. These recognitions are no doubt achievements to be proud of but the couple isn’t that concerned with losing some of the titles to make changes to their brand.

“These accolades haven’t meant much to us for a long time. It’s great to get recognised but I don’t think Michelin is structured in a way that supports our industry. It has turned into a corporate entity,” said Jones. Their focus now is ensuring Thailand’s F&B industry’s ability to survive solely on domestic travel and that can be done through forming supportive local communities. Culinary magnificence aside, the couple has also gained a reputation for their commitment to keeping it local, with a focus on ancient Thai recipes and without compromising flavours.

The future for the brand now includes relocating their casual restaurant, Err from Chinatown to Bo.lan’s premises, and the opening of Bo.lan Grocer, where one can get their hands on produce and dry goods from local farmers dry goods. There will be fresh curry pastes and organic coconut cream pressed to order, not forgetting their own brands of fish sauce, palm sugar and salt. To keep true to their mission of creating a communal environment, patrons will be able to get conversational with others on various topics in what they call Wasteland, a “community sipping space”.

Craving that signature Bo.lan experience? Not to worry, tables are still available for booking for a twice-a-week seating via the exclusive chef’s table. But you know you’ll want to hurry as there’s limited space.