• Dine on seasonal, local fare at a restaurant with an eco-friendly ethos
  • Experience how two top chefs mix business with pleasure

In a city studded with Michelin-starred chefs, haute dining options are abundant. For inventive and traditional Thai cuisine in a refined yet relaxed space, a table in the romantically renovated villa at Bo.lan is the one to book. Married chefs Duangporn Songvisava and Dylan Jones are as forward thinking about their seasonally changing menus as they are about the environment. They have pledged to become Bangkok’s first zero-waste restaurant by 2018, thoughtful programs include house-distillations of drinking water and the yadong (Thai rice liquor) aperitif, and vegetables grown in a garden on site. Socially conscious leanings aside, you’re here for the standout fare. Loosen belts for the parade of organic, locavore-focused dishes off of ever-evolving menus where gastronomic deconstructions and authentic presentations vie for your affections. Bo.lan has continually been one of the city’s most sought-after reservations since it opened in 2009, so if you can’t swing a slot at dinner (add the craft cocktail or wine pairing menus if you do), go for the six-course lunch and admire their pond and produce garden by daylight. Note: be sure to make your reservation well in advance.

Hire a car for the 20-minute ride to the restaurant.​

​​​BO.LAN: 24 Sukhumvit Soi 53; +66-2260-2962;; dinner degustations from 2,680++ baht per person, lunch prix fixe from 1,200++ baht per person