Bo.lan brings the art of Thai food to Ginja Taste at the JW Marriott Phuket

The next step in our Culinary Journey is here with award winning chef duo Dylan Jones and Duangporn ‘Bo’ Songvisava.

PHUKET: Dylan and Bo, the husband and wife team who created the iconic Bo.lan restaurant will be presenting a signature menu at our Thai restaurant, Ginja Taste, from the 22nd to 24th of April 2016. Showcasing iconic Thai dishes from the past, delivered with a sense of artistic flair, guests can expect to enjoy a Thai dinner unlike any other.

 

IMG_1910

During Chef Bo and Chef Dylan’s visit we will be offering a journey of fantastic flavours. Guests will be taken through an exquisite tasting menu, allowing you to experience a selection of Bo.lan’s signature offerings, with each dish being a work of art. At Bo.lan the ingredients come first, using only locally and sustainably sourced ingredients combined with ancient recipes the husband and wife duo have been amazing both international visitors and local food lovers in their highly popular restaurant.

IMG_1915

For the full experience, join us for the Bo.lan signature menu, priced at 1,450 THB ++ per person. A masterpiece both visually and for the tastes buds, this signature tasting menu will include a Thai-style Amuse Bouche followed by a choice of 5 main dishes, with highlights including;

IMG_1900

“Bo.lan amuse bounch” Nahm pril lai kem, Khao tang gai and Kanom jeen nahm yum tua dat.

IMG_1906

“Grilled Thai pork neck salad with rambutan” Salad of Grilled Thai prok neck and rambutan with chili and palm sugar dressing.

IMG_1902

“LON preserved rice” Lon of preserved Rice and minced prawns with crispy fish accompanied with a selection of fresh and cooked local vegetables.

 

IMG_1904

“Stir Fried Prawns” Stir fried prawns of three fragrances (Asian celery, pickled garlic and saptdor beans)

 

IMG_1901

“Krua Style Curry” Krua style curry of chicken and local southern mushrooms.

 

IMG_1905

ending with a classical Thai dessert “Simmered Durian & Sticky Rice” Durian simmered in jasmine-smoked coconut cream with sweetened sticky rice.

 

The name Bo.lan is not only a reference to the Thai meaning of “boran”, it is also a combination of Chef Duangporn’s nickname “Bo” and Chef Dylan Jones’s name. Chef Dylan and Chef Bo met in London, whilst working in the world-famous Michelin starred restaurant, Nahm, where their love of Thai food brought them together and lead to a marriage of two talented chefs.

 

The duo’s food philosophy focuses heavily on the use of bio diversified produce and sourcing their ingredients from local farmers, creating what they would refer to as “essentially Thai” – Their personal interpretation of the country’s cuisine using the real methods, presented in a way that pays respect to these greatrecipes. Their goal is to be a zero carbon emissions restaurant by the year 2018 and toeducate eaters on how locally sourced food isn’t just good for our community and environment, it also tastes better!

 

IMG_1907IMG_1914IMG_1913IMG_1912IMG_1911IMG_1908

Comments

comments