It’s all about finding the right balance for Dylan Jones and Bo Songvisava – and not just when it comes to their collaboration as chefs at their restaurant, the Bo.lan in Bangkok.
The focus lies primarily on their culinary creations. Here, the pair pay painstaking attention to the sacred diversity of Thai cuisine. The dishes need to be spicy, sour, salty and sweet, all at the same time. Smooth dishes always have a crunchy side, cooked foods always include raw elements, spicy meals always have a hint of mildness and hot foods always include some cold aspects. Even the colour of the ingredients is balanced. The cooking at the Bo.lan follows all the rules of the Thai art. It is not about reinventing dishes but rather bringing out a refreshing new side through creative ideas. The western influence of Jones and Songvisava also shines through. Both take inspiration from renowned chef David Thompson at the London-based award-winning Nahm restaurant.
ServusTV: Culinary Heights at Ikarus bei ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.