Bo.Lan

"Cute townhouse operation run by alumni of London's Michelin-starred Thai restaurant Nahm."

"Behold the Slow Food version of a rarefied Thai treat at Bo.Lan." Full review

"Professing a belief in old-fashioned cooking techniques and fresh produce, chef Duangporn Songvisava—a student of David Thompson's—seeks to preserve Thailand's rich culinary heritage." Full review

"Two of the cooks who worked with me at Nahm in London opened a dinner-only spot named Bo.lan. Bo and Dylan prepare traditional but often hard-to-find dishes, such as stir-fried chicken..." Full review

"The restaurant is striving to have a zero-carbon footprint within a few years—the owners grow their own vegetables, recycle organic waste, and purify their groundwater. " Full review

"Behold the Slow Food version of a rarefied Thai treat at Bo.lan: a stunningly intricate layering of hand-pounded red curry paste, freshly extracted coconut milk, double-cooked beef, and..." Full review

"There may be hints of modernity in the presentation but chefs Duangporn Songvisava (Bo) and Dylan Jones (Lan) ensure that their dishes remain true to royal Thai recipes." Full review

"The menu comes from the pair’s love of this cuisine and country. Ingredients are locally sourced and sustainable, with the restaurant working hard to achieve its zero carbon goal. " Full review