Bo.lan is a Thai restaurant in Sukhumvit, Bangkok, founded in 2009 by chefs Duangporn "Bo" Songvisava and Dylan Jones. Both trained at David Thompson's Michelin-starred Nahm in London before relocating to Bangkok to build a restaurant grounded in traditional samrub dining: a communal format where curry, soup, relish, and rice dishes arrive together as a shared set. The restaurant earned a Michelin star in its first year of eligibility (2018) and regained its one-star status in the 2026 Michelin Guide Thailand after reopening from a pandemic-era closure.
Songvisava received the inaugural Asia's Best Female Chef award in 2013, and Bo.lan appeared on Asia's 50 Best Restaurants multiple times, peaking at number 19 in 2017. The restaurant was also featured on Netflix's Chef's Table Season 5 in 2018, bringing international attention to its approach of reviving regional Thai recipes through precise technique and seasonal sourcing.
Sustainability drives every operational decision. Bo.lan works with a network of small-scale farmers to source biodiversified produce, filters its own water into reusable glass bottles to eliminate single-use plastic, converts cooking oil into soap, composts organic waste into fertilizer for an on-site edible garden, and generates power through rooftop solar panels. The long-term goal, as Jones has described it, is a fully off-grid, self-sustaining restaurant.
You enter a timber-clad dining room with a minimalist, modern design that feels warm rather than austere. Service follows the samrub format: rather than ordering individual dishes, you receive a multi-course set of Thai dishes served simultaneously for the table to share. The menu changes quarterly based on seasonal produce from the restaurant's farming partners and its own garden, so repeat visits rarely overlap.
Dinner is served Thursday through Monday from 6 PM, with last orders at 9 PM. Lunch runs Friday through Sunday, noon to 2 PM. Reservations are recommended and can be made through TableCheck or by phone. The price point sits at the high end for Bangkok, consistent with the sourcing standards and the scope of each set.
The Green Curry with Wild Boar uses free-range wild boar paired with Thai eggplant and fresh peppercorns, the curry paste ground in-house from a traditional recipe that balances heat with herbal depth. Bo.lan's Spicy Sour Soup of River Prawns builds its broth from tamarind and roasted chili, with whole river prawns and shredded vegetables adding texture and sweetness. Betel Leaf Wraps function as a starter, each leaf packed with roasted coconut, dried shrimp, lime, ginger, and chili, designed to be eaten in a single bite that hits sweet, sour, salty, and spicy at once. The menu rotates with the seasons, so specific dishes vary, but the samrub structure ensures a balance of flavors, textures, and cooking methods across every set.
Bo.lan sits on Soi Sukhumvit 53 in the Watthana district, a short walk from BTS Thong Lo station. The soi is residential and quiet, set back from the main Sukhumvit Road traffic.
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