Dining at Bo.lan in Bangkok has got to be one of my favorite food experiences. Michelin-star chef, David Thompson partnered with native Chef Duangporn Songvisava to create a restaurant focused on Thai gastronomy and the slow food movement, which is increasing conscious selection from farm to fork. We ordered the Bo.lan “Balance” menu, leaving it up to the chefs to create a unique, expansive and well-rounded meal. I’d highly recommend it, it’s less decision-making and more adventure!
The apertif: you begin by sipping the traditional Thai whiskey, move to the pandan juice (has a faint coconut flavor), then pick a piece of sour tropical fruit and dip it in the salt and chili, and repeat.
The amuse-bouche: I was happily surprised when what was supposed to be “bite-size” turned out to be this platter of multiple little treats showcasing different flavors and ingredients. In the background is a bowl of toasted rice they brought out as a snack.
A highly addicting spicy savory soup with wild cilantro and basil.
Chili relish of santol and salted prawn with local greens cooked in bamboo and a perfectly runny soft boiled duck egg. I also love that it’s served on a slab of slate, which I want in my home for certain meal presentations. Not shown in this post are about 10 additional dishes from insanely spicy meats to red curry to crispy prawns to the tastiest vegetables cooked in simple garlic. I think we got too busy gorging ourselves at that point.
The pre-dessert: an iced tapioca coconut milk drink with jackfruit.
The dessert du jour: again I was so impressed by the quantity, quality and presentation as the finisher of a consistently excellent meal. The platter had exotic fruits like longan and custard apple, tapioca balls wrapped in shredded coconut, watermelon gelée, banana sticky rice, and more. In the background is a cup of the Bo.lan blend Chiang Mai tea with spices, mint, ginger and honey to sooth the digestive process after all the food.