“We only use produce from Thailand, obtained directly from the source. We actively grow more obscure and indigenous produce in the restaurant garden. And we work closely with local small-scale fishing communities and free-range organic farmers. We aim to promote the Thai food culture and lead the field in sustainability. An example of this is that we make soap from our used oil and make beeswax food covering from organic linen instead of using plastic wrap.”

Thailand’s most uncompromising Thai food can be found at Duangporn “Bo” Songvisava and Dylan Jones’ elegant Bo.lan, hidden behind high walls in hip Thonglor. Decorated with wooden shutters and traditional baskets to evoke an old Thai house (“bo.lan” is a play on the Thai word for “vintage“), diners wait for tables in the Bo.lan Grocer, which stocks organic curry pastes, Siamese sea salt, and natural coconut sugar. Sustainable pioneers, the chefs believe they have a social responsibility to the community, advocating bio-diversified produce, reflected in the ever-changing menu, and continually reducing their environmental impact, with the goal of achieving a zero-carbon footprint