New heights in fine dining
Bo of Bo.lan is declared 'Asia's Best Female Chef'
Thailand’s growing prominence on the Asian dining scene surged again this week when Duangporn “Bo” Songvisava became the first Best Female Chef named by Veuve Clicquot Asia at the inaugural “Asia’s 50 Best Restaurants” event, held at the Marina Bay Sands in Singapore.
Bo.lan – the restaurant she owns and runs with husband Dylan Jones – was meanwhile ranked 36th in Asia and is one of five Bangkok eateries to make the “Asia’s Best 50” list.
The World’s 50 Best Restaurants Academy recognised Bo’s dedication in establishing one of the best Thai restaurants in the world through impeccable execution and presentation. It applauded her commitment to authenticity and to safeguarding the country’s culinary heritage.
Bo earned a master’s degree in Thai gastronomy at Australia’s Griffith University and on her return home worked at the Metropolitan Bangkok, where she met celebrated chef David Thompson.
In 2005 Bo moved to London to join Thompson’s team at Nahm and spent two years working closely with him and his partners Thanongsak Yordwai and Matthew Albert. It fed her desire to open her own world-class restaurant in Bangkok – and also led to meeting Dylan Jones.
They opened Bo.lan in 2009, devoted to traditional Thai cooking techniques, the “slow food” philosophy and fresh, seasonal, locally grown ingredients.
Bo believes that, as a chef, she has a responsibility to society as a whole to promote healthy eating and sustainable, organic food practices. By educating diners about the origins and processing of ingredients, she hopes they become more careful about the environmental issues involved.
Bo hosts the TV show “Eat, Am, Are”, launched by the organisers of the monthly Eat Responsibly Day artisans’ and farmers’ market. The show examines “food security” and sustainable consumption.
In naming Bo Asia’s Best Female Chef, Veuve Clicquot chief executive Jean Marc Lacave hailed “the accomplishments and remarkable talent of women in Asia’s restaurant industry”.
“Duangporn Songvisava demonstrates the core values of this award through her passion and flawless execution of Thai cooking and her unfailing commitment to preserving Thai food culture and heritage,” Lacave said.
“I was both thrilled and shocked when I was first told,” Bo said on accepting the award. “I am proud to be passing on the Thai culinary heritage to the next generation of Thai chefs. It’s a rallying call to other female chefs to go out and follow their passion.”
