Bo.lan operates under strict principles that define our philosphy. Our whole team is dedicated to working together in order to achieve our collective goals. We strive to create a warm and welcoming environment for all, by showcasing the genuine beauty of Thailand and Thai hospitality.
We feel it's equally important to both safeguard and share Thai food heritage and eating culture with our guest. We are always happy to explain and instruct on the proper way of enjoying a Thai meal amongst family and friends. During your experience at Bo.lan you're contributing to a wide network of famers and artisans that allow us to support and showcase the wonderful biodiversity on offer in the Kingdom. Sharing this biodiversity allows us invest in communities and establish lasting relationships.
At Bo.lan we truly believe in serving Thai food as it ought be served.
Towards Zero Carbon
Bo.lan is committed to pushing towards achieving a zero carbon footprint restaurant in Bangkok. Albeit difficult, we sincerely believe that activities related to the consumption and cooking of food greatly impact our environment both locally and further afield. Consequently, we’ve imposed several environment friendly policies.
To minimize our single-use plastic waste, we’ve stopped using bottled water both local & imported, instead we have invested in a state of the art system to filtered water in house into reusable glass bottles. Through this simple act, we have not only reduced the amount of waste heading to landfill, but also minimised our reliance on fossil fuels and consequently the amount of carbon dioxide released into our atmosphere.
All the light bulbs fitted in Bo.lan are LED and consume less power. And our staff uniforms are all made locally using organic materials and non-toxic dies. Through an extensive upcycling program we’ve managed to reduce the amount of chemicals used for cleaning by producing our own soap from waste cooking oil. Also breaking the industrial chain that leads to the oil being fed to livestock and ultimately people.
At Bo.lan, we produce a fair amount of waste, especially organic waste. And have a waste monitoring system in place helping us highlight the areas that require the most attention, Anything that isn’t upcycled is turned into organic fertiliser and used in our humble garden.
All fruit scraps are separated and turned into EM (effective microorganism) that has various applications from cleaning to gardening. Whilst all the citrus peels left after being used in the restaurant are blended, extracting the essence and the pectin to further enhance our natural cleaning systems.
We are working closely with students and lecturers from a leading agricultural university and hope in the near future all our coconut waste from making our fresh cream each day can be turned into charcoal that can use on our grill, again reducing our dependence on external industrial systems.
We are also determined to reduce the amount of waste entering Bo.lan by setting up a never ending exchange system of reusable crates and cloth bags with our farmers. For the packaging that does make its ways into Bo.lan, we make sure that it is recycled properly. Different bins are assigned for paper, plastic, glass etc.
Our grey water system utilises wastewater from the kitchen for our guests amenities and garden. We have also installed a heat pump to generate hot water and also assist in the cooling of the restaurant. In 2019, we installed solar panels to help offset/reduce our dependency on mains electricity.
บุคคลากรแห่งโบ.ลาน Bo.lan Team
Chef Duangporn Songivsava (Bo)
Chef Dylan Jones
Chef Dylan Jones, began his training in Canberrra ACT before relocating to the food rich city of Melbourne. He developed an interest in Asian flavours and thus travelled extensively throughout Thailand before moving to London to work at Nahm. London cemented his love for the cuisine and he began to truly understand the world of Thai food. As fate would have it he also met Bo. Without much persuasion, Dylan decided to relocate to Bangkok and open Bo.lan. Immersing himself in his adopted homeland, Dylan’s passion for Thai food and Thai food heritage have only strengthened since living in Thailand. The chefs draw their inspiration and knowledge from an extensive collection of rare and antique Thai recipes, their travels in and around the country and the time spend with local farmers and artisans.