2017 The World's 50 Best Restaurants

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Bo.lan不但每年都蟬聯亞洲五十間餐廳(Asia's 50 best restaurants)榜單內,靈魂人物女主廚Bo還當選第一屆的亞洲最佳女主廚而你知道嗎?這位聞名全亞洲的女主廚還擁有台灣血統換句話說也是「台灣之光」!Bo.lan被譽為泰國最有魅力的餐廳之一,不但擁有非常平衡的泰國料理,同時餐廳塑造出來泰式摩登的風格,也讓用餐者會有很難忘的體驗。(內含HD影音介紹)

 

 

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穿越小徑、池塘,來到位於花木扶疏中的餐廳-Bo.lan,九個月前才搬至現址的Bo.lan將餐廳塑造出閒適優雅的泰式風情同時又融入摩登藝術的元素在裡頭,

這是泰籍老闆兼主廚Bo與澳洲籍Dylan「混血」出來的成果,這一對佳偶靠著對廚藝的熱情,成就出一間特色獨具又實至名歸的餐廳。

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「我們想要做出很有自己風格的餐廳Bo.lan就是我們的心血結晶。」Chef Dylan Jones接受我們訪問時表示。他說Bo.lan在泰語裡有「古早」的意味,同時也是他和老婆名字的結合。

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Chef Bo( Duangporn Songivsava) 從台灣來的父親與泰國女子結婚並定居泰國她從母親那遺傳了烹飪的好手藝,長大後先去澳洲學習廚藝並獲得了碩士學位,回到泰國後加入了曼谷知名五星級飯店METROPOLITAN Cy’an餐廳的團隊。

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爾後Bo為了更精進自己的廚藝,前往英國倫敦擔任歐洲第一家米其林泰式餐廳—“Nahm”這家餐廳主廚David Thompson的首席助手也是在此時她和在同一家餐廳一起工作的廚師Dylan墜入情網共同在異國鑽研泰國料理2009兩人決定回到曼谷,實現自己對頂級泰式料理的夢想,而有了現在這間在亞洲很受歡迎的Bo.Lan餐廳。

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Bo.Lan已得到“曼谷緩慢(slow food)食品”認證的菜式兩位主廚創作的靈感分別來自泰國辛辣的街頭菜、傳統家常菜以及優雅的泰國宮廷菜餚。

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客人可先嘗試混合傳統泰國烈酒yaa dong,和各種酸果的雞尾酒後,大多數會選擇Bo.lan Set manu套餐:首先是一系列的精細小吃,接著是較完整的菜式,包括碎豬肉伴豬脆皮配菠蘿蜜醬,和淡水蝦、本地茄子和半熟有機雞蛋沙拉

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除了有幾道為不習慣泰式重口味的客人而準備的菜式外,他們創出的味道大都是複雜和多層次的,使Bo.lan成為許多國內外泰國菜鑒賞家的目的地。

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Bo.lan被視為是曼谷市內最有魅力的餐廳之一,這個空間的設計屬於簡單和現代化,內有大量的未經處理的木頭和一些精心挑選的泰式元素。

 

以下是Chef Dylan推薦的set menu

 

(米飯還可以自己挑選要白米還是紫米)

 

前菜小點泰式炸球

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Salad沙拉

Spicy Spanish mackerel salad in the style of K.Wattana

泰式辣西班牙鯖魚沙拉

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Squid and banana blossom salad with chili jam dressing

魷魚香蕉花沙拉加上辣醬

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Soup湯品

Clear soup of chicken and bamboo 雞肉和筍子清湯

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Stir-fried炒菜類

Turmeric fried market fish of the day

薑炒每日來自市場的新鮮魚

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Stir-fried prawns with paddy oat leaves

炒蝦搭配稻穀燕麥葉

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Curry咖哩

Southern style prawn curry with longons

南部口味的大蝦加入龍眼

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Red curry of grilled pork neck and green bananas

紅咖哩豬頸肉和綠香蕉

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Dessert of the day or fruit plate

每日甜點和水果盤

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Bo.lan is founded on the belief that the best Thai restaurants should be found In Thailand. With that in mind the two chefs Duangporn Songvisava and Dylan Jones started Bo.lan. The name Bo.lan comes from Chef Duangporn’s nickname Bo and the second half of Dylan’s name Lan.

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It is also a play on the Thai word for vintage or ancient, which sounds the same but is spelt slightly different. Bo.lan prides itself for working closely with local farmers and feels that it has a social responsibility to the local community. Bo.lan advocates the use of bio diversified produce and this is reflected in the ever-changing menu. Bo.lan is constantly trying to lessen its environmental impact with the goal of achieving a zero carbon restaurant by 2018.

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Chef Duangporn Songivsava (Bo), has always had a passion and desire to create exceptional Thai food. This has amplified over the years since opening Bo.lan with Chef Dylan Jones. She completed her Masters in Gastronomy in Adelaide, before returning to Bangkok to pursue her career in the kitchen. She first joined the team at Cy’an, in the Metropolitan hotel Bangkok. Bo then moved to London to work at Nahm. It was there she met Dylan and they felt the time was ripe to open a truly remarkable Thai restaurant in her mother country.

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Bo.lan was born in early 2009. Since opening Bo.lan, Bo has constantly been campaigning to raise awareness of important issues regarding Thai food and food security.

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Whether it be through teaching at several leading Thai universities or on her weekly television show Eat Am Are (Thai PBS). Recently Bo was presented with the inaugural award for Asia’s Best Female Chef, as part of The 50 Best Restaurants in Asia Awards 2013.

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Chef Dylan Jones, never bound by convention, left the sleepy town of Canberra for the food rich city of Melbourne. Here he completed his apprenticeship and first fell in love with Asian flavours.

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Dylan travelled extensively throughout Thailand before moving to London for a position at Nahm. It was London that cemented his love for the cuisine and he began to truly discover the world of Thai Food. As fate would have it he also met Bo. Without very little prompting needed, Dylan decided to follow her to Bangkok and open Bo.lan.

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A fortuitous decision indeed! From early on, the pair received rave reviews from local and international press alike. Dylan has immersed himself in his adopted homeland, learning the language and with Bo has amassed a rather decent collection of antique Thai recipes.

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Dylan’s passion for Thai food and Thai food heritage has only strengthened since moving to Thailand. He has recently joined Bo as co-host on the weekly television show Eat am Are (Thai PBS).

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Bo.Lan Restaurants

地址:24 Sukhumvit 53 Alley, Khlong Tan Nuea, Watthana, Bangkok ,Thailand

 

TEL+66 2 2 260 2961

http://www.bolan.co.th/2014/

 

營業時間:

星期一休息

星期四至日

午餐 12:00-14:30

 

星期二至日

晚餐11:00-22:30

平均消費一人約THB 1000起

另需支付 10% 的服務費與政府稅7%

獲選:

2015亞洲五十間最佳餐廳(Asian's 50 best Restaurants)評選為第37

2014亞洲五十間最佳餐廳 (Asian's 50 best Restaurants) 評選為第28

 

良好印象Thailand food &HOTEL

責任編輯:Jacky Yang(Taipei)

 

THE CHEF(ASIAN)

Editor-in-ChiefJadon Lin(HK)

Full Senior EditorLathan Wu (HK)

Associate Senior Editor :Jacky Yang (TW)

Editor : :Gong kin Yang (TW)

Senior ReporterGabbana(TW)

 

※良好印象美食免責聲明※

 

【本篇文章是由記者前往實地試吃,非商業廣告稿,純新聞發佈,享受美食純粹個人觀感,為表公正不做美食評論與幫餐廳背書,本圖片是良好印象實地採訪拍攝】

 

採訪協力:Bo.Lan Restaurants

 

文章採訪: 2015 Bangkok 曼谷

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lovekyoto 發表在 痞客邦 PIXNET 留言(2) 人氣()


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  • jones0910
  • 剛看完這篇文後感覺很噓唏~
    3月時(發表2015亞洲50大前)前往該餐館消費感覺沒有2年前優秀~~
    首先試取消了特色菜的單點~~
    也將戶外位置取消(2012年去時開附戶外座位感覺用餐氣氛很慵懶、無壓迫感)
    反而是強迫消費3000泰銖的套餐(晚餐時段)
    覺得消費金額是其次,但感覺就是店家已經沒啥用心在餐點上
    反而是不斷宣傳該店家亞洲50大~~
    應該是不會想再光顧,虧我還將它列為經營餐廳的典範(本身自己也做泰國菜)~~
    不之發表這論會不會打槍版主的眼光~~
    但...它真的沒有2012年來的優秀~~

    反而前幾篇推薦的ISAYA真的有讓人耳目一新~~
    這次行程也有排入前往用餐
    除了地點很偏僻不好找以外,餐點真的有入亞洲50大的水平

  • 感謝您,提供寶貴意見與心得,Asia's 50 best restaurants,評選大多以個人觀感,也許有些美中不足的地方,不過我想您意見,我們會告知餐廳相關人員,謝謝您,留言

    lovekyoto 於 2015/04/23 15:17 回覆

  • jones0910
  • 很道歉~
    不知這樣的要求是否合規矩(發文)
    我搜尋了patebangkok 這間餐廳
    但網路上好像沒幾篇介紹他的文章
    不知你方便介紹該餐廳的特色及兩位主廚的拿手菜色

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