Location: Bangkok, Thailand
Signature Dish: Green Curry with Stuffed Egg Yolks
In bustling Bangkok, “Thai food” varies wildly from superb street food to courtly traditional banquets, to insipid pretenders that tone down spice levels and modify tastes to suit Thailand’s legions of foreign taste buds. Instead of the fusion that dominates so many fashionable Bangkok restaurants these days, the remarkable achievement of young chefs Duangporn Songvisava (“Bo”) and Dylan Jones at their groundbreaking restaurant Bo.lan (No. 2 in Thailand in the 2009/2010 Miele Guide) is in staying true to classical Thai cuisine while updating it for modern times.
The name Bo.lan not only represents both their names, it is also Thai for “antique”. And “antique” it is - for their cooking style takes a leaf out of the Old Siam period, literally: every table at the restaurant is equipped with a cookbook harking from King Rama 5’s reign, while the contemporary setting of the restaurant belies the with a fresh touch and new perspectives of two young chefs with great ambitions for Thai cuisine.
Read more about her profile in our exclusive interview.
Also, read about other Asia's Top Chefs:
Tran Thanh Duc - Tradition and Innovation
Yoshimi Tanigawa - The Spirit of Kyoto
Alvin Leung - The Demon Chef