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Sustainability with Spice

December 15, 2014
The renowned Thai institution Bo.lan certainly isn’t lacking for accolades, having long been listed in San Pellegrino’s 50 Best Restaurants in Asia and taken the title for Asia’s Best Female Chef – but now, five years after opening, the innovative east-meets-west restaurant has set its sights on a new ranking: becoming Bangkok’s first zero-carbon restaurant by 2018. To this end Duangporn ‘Bo’ Songvisava and her co-chef husband Dylan Jones have moved their casual fine diner to a spacious, eco-friendly Sukhumvit abode.
They’ve kept the warm, recycled wood aesthetic and the monthly set menu from the old locale, the latter which might feature street food staples like fiery fried prawn salad or updated homestyle classics like red curry duck with wintermelon. It’s the same great look and taste, but the difference is, however, that now many of the core ingredients are grown on-site in a sprawling vegetable patch, and any peelings are repurposed as compost. Gone for good is all bottled water, made redundant by a first-rate filtration system that also recycles greywater for use on the lush tropical garden and water lily-lined terrace – already a popular spot for alfresco sups and craft cocktail sips. Despite the extra space it’s still essential to book, but on those occasions when you just can’t snag a seat you can always swing past the new farm shop to pick up house-made pastes, oils and seasonings to whip up your own green green curry at home. Good-o!
24 Soi Sukhumvit 53 / Wattana / +66 2 260 2961 / lunch Thu-Sun & dinner Tue-Sun (set menu only) /