After the call, everything calmed down a bit and we were able to plan our 4 days in Bangkok. For our first dinner, we met up with G's high school friend Woon Siew for dinner at Bo.Lan, a contemporary Thai restaurant. Bo.Lan was named after its two chefs: Duangporn Songvisava (Bo) and Dylan Jones (Lan), both of who trained at Nahm in London under Michelin-starred Chef, David Thompson.
As with many high end restaurants in Bangkok, Bo.Lan is housed in a bungalow just off a busy main road, giving it plenty of character.
To avoid missing out on any signature dishes, we opted for the tasting menu.
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| Our welcome drink - ice cold pandan flavoured drink. Really refreshing. |
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| Complementary rice crispy - sweet crispy rice with an occasional kick - chili! Loved it! |
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| Ya dong grachai dum served with sour fruits - basically a shot of Thai rice wine (left) followed by a shot of pandan juice (right) and then finished with some sour fruits. Not what I expected but this combo really gave us a zesty jolt. Now we were totally ready for our meal. |
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| As the alcohol from the rice wine kicked in, the second course arrived. Bo.Lan Amuse Bouche - from left - curry wrapped in waffle (sweet but interesting), rice salad with salmon (I think...whatever it was, it was delicious!), a very spicy fish salad (this one was fiery, burnt my tongue). |
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| Another complimentary dish made of fried shredded pork (I think....again.....must be rice wine), to soothe the burn from the spicy fish. |
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| Included in the tasting menu is a soup dish. They have a clam soup that is not spicy and spicy pork rib or beef soup. I didn't want too much spice so I ordered the clam soup while the others ordered the more popular spicy spare rib soup. As it turned out the clam soup was also spicy! |
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| The spicy pork rib soup tasted much better. |
Like the Chinese, the Thai have soup together with their food. So, it was served just before the mains arrived. And they also served us rice to go with the mains.
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| The stir-fried pork tender with chili relish of dried prawns was a very unique and excellent dish. |
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| The salad of "Nakornsrithammarat" sweet prawns, green mango with small fried fish was delicious but no element of surprise there. Just another good dish. |
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| "Mon" style khii lek (Cassioa) leaf and flower curry with grilled ocean fish accompanied with pickled mustard green salad. Eaten by itself, the curry was good but a bit bland. But when taken with the pickled mustard green salad, the curry suddenly came alive! A wonderful dish. |
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| Chili relish of steamed herbal fed chicken served with fried fresh water fish and local vegetables. This was an unusual dish. Although G said the chicken in the middle tasted like Malaysian otak-otak! |
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| On the menu, this was merely known as pre-dessert, one of three desserts! The crispy roll on top and the cold sweet jelly like dessert was such a contrast. |
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| Then came HIS and HERS desserts - This was HIS for G and Woon Siew. Something made of sticky rice and fruits. |
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| This was HERS or mine! Coconut sago dessert with banana and crispy coconut. Traditional yet different. I liked this. |
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| After two wonderful desserts, we were served Bo.Lan blend of Chiang Mai tea with spices, mint, ginger and honey. |
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| Bo.Lan's version of the petite fours. Very interesting but I think a bit over the top. |
Had a unique and wonderful dining experience.
Bo Lan
42 Soi Pichai Ronnarong
Songkram Sukhumvit 26
Klongteoy
Bangkok 10110
Tel: (662) 260-2962
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