Bo.lan

Set in a traditional Thai house done out in dark wood, this cosy restaurant exudes rustic charm and sincerity. The menu is rooted in time-honoured recipes and mindful gastronomy, skilfully using rare regional produce sourced from small farmers to explore Thai culinary heritage. Precise techniques underpin deliberately simple presentations that let the depth and balance of the flavours shine. Mains arrive samrap style for sharing, fostering conviviality.

• Samrap service is central, mains are built for sharing rather than plated one by one.
• Three parallel set menus, Feast, Balance, and Botanical, sit at the heart of the offering.
• The menu language is explicit about seasonality and farmer relationships, with dishes tied to named regions and producers.

Signature Ingredients

• Rare regional produce sourced from small farmers.
• Organic rice served as the anchor of the meal.
• Shrimp paste, used as the backbone of the beef salad dressing.
• Salted mackerel, worked into lon and fish cakes.
• Coconut and banana, paired in a rich curry.

Set-menu format

• Thai set-menu dining in a traditional house, mains served as a shared samrap, soup, curry, relish and accompaniments arrive together.

Current menu options

• Bo.lan Feast: ฿4,800++ per person.
• Bo.lan Balance: ฿4,600++ per person.
• Bo.lan Botanical: ฿4,800++ per person.

Example dishes on the current Feast and Balance menus

• Grilled Maha Sarakham beef salad with a full-strength shrimp-paste dressing, plus Ratchaburi pineapple.
• Salted mackerel lon with mackerel fish cakes and seasonal local vegetables.
• Coconut curry with chicken and banana.
• Sea-fish soup in an Isan style, with cha-om and wild olive.
• Snake gourd stir-fry with dried shrimp, duck egg and salt.